Southern Sweet Potato Biscuits

Makes 12 biscuits

EndTextStartText

11/2 cups sifted unbleached all- purpose flour (sift before measuring)

1 tablespoon baking powder

1 teaspoon salt

11/3 tablespoons packed light brown sugar

1/4 teaspoon pumpkin pie spice or cinnamon

1/4 cup chilled butter, cut into cubes

1 cup cold mashed sweet potatoes or yams (microwave 2 large potatoes in advance, and chill)

3 to 5 tablespoons whole milk

For the glaze:

2 tablespoons milk

For the topping (optional):

4 tablespoons softened butter whipped with 1/4 teaspoon cinnamon

1 tablespoon brown sugar

EndTextStartText

1. Position a rack in the center of the oven, and preheat to 425 degrees.

2. Grease a baking sheet, or cover it with parchment paper.

3. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and spices.

4. Cut the butter into the flour using a pastry blender or your fingertips. The mixture should have lumps in it the size of small peas.

5. Using a metal fork, stir in the sweet potatoes with just enough milk (3 tablespoons to begin) to form a soft dough.

6. Add a few more drops of milk if the dough is still too dry.

7. Pat the dough into a rough ball, and place onto a lightly floured surface.

8. Pat the dough into a 6-by-8-inch rectangle about 3/4-inch thick.

9. Use a long-bladed knife, and cut into 12 pieces. Place them 1 inch apart on the baking sheet, and brush with milk.

10. Bake 14 to 15 minutes, until the biscuits rise and their golden color is somewhat darker around the top edges. Serve warm with butter or topping.

Per Biscuit: 226 calories; 3 grams protein; 36 grams carbohydrates; 2 grams sugar; 8 grams fat; 21 milligrams cholesterol; 260 milligrams sodium; 4 grams dietary fiber.

EndText