It seems I'm making up for a lack of recipe posts lately! ;-)
There is a recipe for Sweet-potato Biscuits in the November/December issue of Hobby Farm Home magazine. It sounded pretty good to me...except for the brown sugar, cinnamon, nutmeg and ginger. I had some leftover sweet potatoes from making Sweet Potato Rolls for the Farmers' Market and so I decided to try making "regular" sweet potato biscuits to see how they would come out. Well, they are YUMMY!! They are light and moist and have just enough sweet potato "sweetness" without being pumpkin pie-ish.
Sweet Potato Biscuits
2 1/2 cups Baking Mix
6 tablespoons cold butter cut into little cubes
1 cup mashed sweet potato
1/4 to 1/3 cup milk or buttermilk
Preheat oven to 425 degrees.
Place Baking Mix in a bowl; cut butter into Baking Mix until it resembles small peas. Make a well in the center and add the sweet potato and milk all at once. Start with the lesser amount of milk and add a little more if your dough is too dry. Stir together until a soft dough forms. Turn dough out onto a well floured surface OR you could use your handy-dandy pastry cloth! Dust the top with additional flour. Knead gently 8-10 times. Pat dough to about 1/2-inch thickness and cut out biscuits. Gently push the dough back together and keep cutting out biscuits until all the dough has been used. Place biscuits on an ungreased baking sheet. Bake at 425 degrees for 12 to 15 minutes or until golden brown. I like my biscuits a little crunchy on the outside so I bake them for the longer time.
By the way, they make wonderful egg sandwiches. :)