The African-American Heritage Cookbook/Carolyn Quick Tillery 1996

Sweet Potato Biscuits
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups cooked and mashed sweet potatoes 1/4 cup softened butter 1/2 cup + 2 tablespoons light cream
1 tablespoon honey or pure maple syrup 1-3/4 cups all-purpose flour 2 teaspoons baking powder
1/2 teaspoon salt 1/8 teaspoon grated nutmeg



1 Preheat oven to 450 degrees F. Mix together potatoes and butter. Add cream and honey. In a separate bowl, sift together remaining ingredients. Combine the sweet potato mixture and flour mixture to form a soft dough. Turn out on a floured board and knead very lightly 5 times, or until the outside looks smooth. Roll out to a 1/2-inch thickness, and cut biscuits. Reroll scraps and cut again until all dough is used. Place biscuits 1/2 inch apart on an ungreased baking sheet. Bake 20 minutes or until golden. Serve warm.

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