sweet potato biscuits
 
source: better homes and gardens 
 
prep: 20 minutes 
bake: 15 minutes 
 
1 cup  mashed, cooked sweet potato*
1/4 cup  sugar
1   beaten egg
1 Tbsp  margarine or butter, melted
1 cup  milk
3 cup  self-rising flour
1 tsp  baking powder
1/2 cup  shortening
 
combine mashed sweet potato, sugar, egg, and melted margarine or 
butter in a mixing bowl. beat with a fork until smooth. stir in milk. 
set mixture aside. 
stir together self-rising flour and baking powder in a large mixing 
bowl. cut in shortening until mixture resembles coarse crumbs. make a 
well in the center of dry mixture. add sweet-potato mixture and stir 
just until combined. 
turn out onto a well-floured surface. knead gently for 10 to 12 
strokes. roll or pat dough to 1/2-inch thickness. cut with a floured 
2-1/2-inch biscuit cutter. reroll as necessary. place biscuits 1 inch 
apart on a large baking sheet. 
bake in a 400 degree f oven for 15 to 20 minutes or until the 
biscuits are lightly browned. makes 16 to 18 biscuits. 
 
*note: to make 1 cup mashed potatoes, peel 2 medium sweet potatoes 
(about 1 pound total). cut into 1-1/2-inch chunks. place in a large 
amount of boiling water. simmer about 20 minutes or until very tender. 
drain. mash with a potato masher or beat with an electric mixer. 
 
make-ahead tip: cook and mash the sweet potato in a bowl. cover and 
chill up to 1 day ahead. cool biscuits; place in an airtight freezer 
container or a plastic freezer bag. seal, label, and freeze up to 1 
month. to reheat: wrap frozen biscuits in foil. bake in a 350 degree f 
oven for 10 to 15 minutes or until warm. 
 
source: http://www.bhg.com/bhg/recipe/recipedetail.jhtml?recipeid=14263 
 
 
 
 
 
 
(ID: 75470) Mirror: rec.food.recipes: Sat, Nov 13, 2004


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