Recipe - Potato Sweet Biscuits

2 md Sweet potatoes; peeled and
minced
4 cup Allpurpose flour
One half cup Light brown sugar; packed
5 teaspoon Baking powder
1 teaspoon Salt
10 tablespoon Margarine
1/3 cup Milk

1 In 3quart saucepan over high heat, heat sweetpotato dices and enough

water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15
minutes until potatoes are fork tender. Drain the potatoes; mash and set
aside to cool.

2 Preheat oven to 425 degress F. In large bowl, combine flour, brown
sugar, baking powder, and salt. With pastry blender cut in margarine until

mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet
potatoes; mix until just combined.

3 On lightly floured surface, pat dough into an 8 1/2inch square. Cut
dough in half. Cut each half into 10 equal pieces. Place biscuits,
2inches apart, on 2 ungreased large cookie sheets.

4 Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes
until golden, rotating cookie sheets between upper and lower racks halfway

thruogh baking time.

Serve biscuits warm. Or cool on wire rack, store in tightly covered
container to use within 1 day or wrap in foil and freeze to use within 2
weeks.

NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.

Lou&Sally Eisenberg sparky@netgate.net
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe