Sweet Potato Biscuits

3 cups self rising flour
6 Tbs Crisco
1/2 cup sugar
1/3 to 1/2 cup milk
1 cup cooked sweet potato, mashed

Microwave 3 large sweet potatoes on HIGH for 14 min. Mash.
Beat together Crisco, milk, sugar and sweet potatoes.
Gradually add flour until it can be kneaded lightly on a
floured board. May be refrigerated for up to a week.
Pinch off pieces and shape or roll out and cut with a biscuit
cutter.

Place on pan and bake at 425 F 8-12 min. until brown.
Makes about 2 dozen biscuits.

The following recipe uses butter rather than Crisco.

Microwave one large sweet potato for about 5 minutes, cool, peel and mash.
Stir in 1/2 cup sugar.  (can be refrigerated at this point until ready to finish) 
You need about 1 cup of this cooked mashed potato mixture.
Stir together with 3/4 cups buttermilk.

Combine:
  3 cups all-purpose flour
  1 1/2 TBS baking powder
  1 1/2 tsp salt

Cut in 1 1/2 sticks of butter  (12 oz) until crumbly.

Mix in the sweet potato/sugar/buttermilk until mostly blended then turn out on floured surface.
Knead 3-4 minutes.
Roll out to 1/2 inch thickness.
Cut with a 2-3 inch biscuit cutter and place on lightly greased baking sheet.

Bake at 425 F for 10-15 minutes or until golden.
Makes 14-24 biscuits.