Sweet Potato Biscuits
pound sweet potato
milk (or a little more, depending on your sweet potato)
1 1/4 cups
whole wheat flour
dash nutmeg (optional but very nice)
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Preheat oven to 450º F
Cook the sweet potato somehow (boiling, microwaving, or baking) until it’s soft. Peel and mash enough sweet potato flesh to measure 3/4 cup mashed sweet potato.
Add 2/3 cup milk to the potato and mix. Set aside.
Whisk the flour with the dry ingredients.
Use a large-hole cheese grater to grate the butter into the dry mix, or just dice it small and toss to combine.
Add the milk/potato mix and stir until all the dry ingredients are moistened. (You may need to add another tablespoon or two of milk to get it into a ball.)
Turn dough out onto a floured surface and pat out to about 1/2 inch thickness.
Cut into 2-inch biscuits, either with a round cutter or just cut it into squares with a knife or pizza cutter.
Place biscuits about an inch apart on un-greased sheet. Bake 10-12 minutes until golden.
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