Sweet Potato Biscuits
1 (12 ounce) sweet potato, cut into large chunks
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter, at room temperature
Place the sweet potato in a small saucepan and cover with cold water. Bring to a boil, then cover and boil slowly over medium-high heat until tender, about 20 minutes. Drain the potato and mash until smooth. Measure out 1 cup and set aside.
Heat oven to 425 degrees F. Combine the flour, baking powder, sugar, pumpkin pie spice and salt in a large bowl until well blended. Cut in the butter until the mixture resembles coarse crumbs. Stir in the mashed sweet potato until well blended. The dough will be very soft. Turn out onto a floured surface and knead about ten times. Roll or press the dough to a 1/2-inch thickness. Cut into rounds or other shapes with a floured 1 1/2-inch biscuit cutter, placing the biscuits on a baking sheet that has been
lightly greased. Re-roll the scraps and cut the remaining biscuits. Bake
for about 15 minutes, or until the biscuits are starting to color and are
firm to the touch. Serve immediately.
Makes about 28 biscuits.