Sweet Potato Biscuits

Ingredients

• 2 large sweet potatoes or yams, about 3/4 pound
• ½ cup unsalted butter, at room temperature
• ½ teaspoon salt
• 1 to 1 ½ cups flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    133 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 17 milligrams cholesterol; 136 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve to 18 biscuits

Preparation

1. Boil the sweet potatoes or yams in a pot of salted water to cover until they are tender, about 30 to 40 minutes. Drain, peel and mash the potatoes. Stir in the butter and salt and let the mixture cool.
2. Preheat the oven to 450 degrees. With a wooden spoon, beat one cup of the flour into the sweet potatoes. Stir in the sugar and baking powder. If the dough seems too sticky, gradually add more flour until it just adheres.
3. Roll out the dough on a lightly floured surface. Cut into two-inch circles with a cookie cutter or juice glass and transfer the dough circles to an ungreased baking sheet.
4. Bake for 15 to 20 minutes, until the biscuits are just crisp on top. They are meant to be flat and will not rise much.

1 hour 15 minutes