Sweet Potato Biscuits

Many of the recipes for sweet potato biscuits call for boiling the potatoes. Elizabeth bakes them, and we suspect that the recipe originated when a great southern cook figured out a way to use leftovers after a holiday meal.

• 2 tablespoons butter
• 1 1/2 cups all purpose flour
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups mashed, cooked sweet potatoes
• 1/4 cup sugar
• 2 large eggs, beaten

METHOD

Preheat oven to 425° F.

Melt butter in a small saucepan, and set aside to cool.

In a large bowl, sift together both flours, baking powder and salt.

In a separate bowl, stir butter into mashed potatoes, blending well. Add sugar and beaten eggs and stir to blend.

Stir in the dry ingredients one cup at a time. Blend well. Turn dough onto a floured board and knead briefly.

Roll dough to 1/2 inch thickness. Cut with a 2 inch round cutter and place on lightly greased baking sheet. Gather scraps, roll again, and continue to cut. There should be 12 - 14 biscuits.

Bake in a preheated, 425° F oven until golden.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributor Wayne Ferrell for Elizabeth Smith

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