Sweet Potato Biscuits

I served these, stuffed with ham slices, at a bridal shower over the weekend. They would also be tasty served with pepper jelly.

If you have leftover sweet potatoes, this is a good way to use them up. The biscuits can be frozen, pulled out, and baked off quickly. They're great for a fast, hot breakfast or to go alongside a roasted pork tenderloin for dinner.

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons shortening
3/4 cup mashed sweet potatoes
1/4 cup milk

Preheat the oven to 400 degrees.

In a medium bowl, stir together the flour, baking powder, sugar, and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes. Add enough milk to make a soft dough.

Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles and place biscuits 1 inch apart on an ungreased baking sheet. If desired, brush biscuits with melted butter and a bit of grated nutmeg.

To freezer and serve later:
Bake biscuits for about six minutes. Let cool completely before packing in freezer zip top bags. Biscuits can be baked frozen.

To bake and enjoy now:
Bake for 12 to 15 minutes or until golden brown.