Sweet Potato Biscuits
2 ½ Cups all-purpose flour
1 Tablespoon baking powder Dash salt
¼ Cup sugar
¼ Teaspoon ground cinnamon
¼ Teaspoon ground nutmeg
2 Cups fresh sweet potatoes (yams), cooked and mashed or 2 (15 oz.) cans sweet potatoes, drained and mashed
4 Tablespoon light margarine, melted
1 Teaspoons vanilla
Preheat oven to 450 degrees. In large bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg; stirring well. In another bowl, combine sweet potatoes, margarine, and vanilla; add to flour mixture stirring just until dry ingredients are moistened. Sprinkle flour on a work surface (waxed paper). Turn dough out on floured surface and knead about ten times. Roll dough to 1/2-inch thickness; cut into rounds with 2 inch round cutter. Place rounds on baking sheet coated with nonstick cooking spray. Bake 12 to 15 minutes or until golden.
Recipe by: Holly Clegg.