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Sweet Potato Biscuits

A variation of a holiday favorite.


4 c. flour
1 tsp. baking soda
6 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. salt
1/2 c. brown sugar, packed
1 c. melted butter
2 c. cooked mashed sweet potatoes (about 4 large potatoes)
1 1/4 c. sour milk or buttermilk


Preheat oven to 450F.
Sift the flour, baking soda, baking powder, cinnamon, and salt together, and set aside.
In a large bowl, beat the brown sugar, butter, and potatoes together until very smooth. Gently stir in thirds of the dry mixture, alternating with the milk. (Stir just to blend, don't overwork the dough.)
Roll out the dough (it will be sticky) on a floured surface with a floured rolling pin. Cut with a cutter or into rectangles. Bake for 20 minutes on a lightly greased pan on a rack placed in the middle of the oven.
Note: The addition of a bit of grated orange peel and 1/2 cup chopped pecans makes these special breakfast biscuits.