Sweet Potatos and Yams - Tips, Topics & Nutrition Information

Tuffy P's mom knew I really loved her Sweet Potato biscuits, and from time to time she would bake up a big batch. Here is the recipe:
Sweet Potato Biscuits
Makes 12

1 pound sweet potatoes
2.5 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
.25 teaspoon cayenne pepper
8 tablespoons (1 stick) unsalted butter, chilled
.25 cup milk

Heat the oven to 400. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1.75 cups of puree). Set aside.

In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal

In another bowl, whisk together milk and sweet potato puree. Add to dry ingredients, and mix until well combined.

Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.

Try not to eat them all before they cool.