Okay I guess I should say more than just that. Sweet potatoes are a delightful blend of sweet and savory, starch and veggie, angelic and naughty. Mash them up and bake them into a biscuit, and suddenly you open up all kinds of possibilities. Have them with a little butter and jam, or some honey, and you've got a sweet treat. Have them with some prosciutto or ham, and you have a savory snack.
These came out fairly small, more like a soft little cookie than a biscuit, so if you want a heartier biscuit that you can do a bit more with, you might want to double the size (thereby cutting the number of biscuits in half - yes, I can do basic math!)
As with most baked goods, if not all, these biscuits are best straight out of the oven. But you can eat them cool, too. They're versatile like that.
Sweet Potato Biscuits
adapted from Screen Doors and Sweet Tea
makes 12-16, depending on size
2 medium sized sweet potatoes
2/3 cup milk (I used skim)
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/4 cups white whole wheat flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1. Preheat toaster oven (or oven) to 375. Place the sweet potatoes on a baking sheet and bake for 40 minutes, or until easily pierced with a knife. Let cool, then peel and coarsely chop. Mash the sweet potatoes. You will have a little over a cup of mashed sweet potato.
2. After the sweet potatoes are cooled and mashed, preheat the oven to 450. Line a baking sheet with parchment or a silpat liner.
3. In a medium bowl, mix sweet potato, milk, and butter. In a separate bowl, sift together the flour, baking powder, sugar, and salt. Add dry ingredients to wet and stir gently to combine to a soft dough.
4. Drop heaping tablespoons of the dough onto the prepared baking sheet (or make them bigger if you like). You don't need to space them out too much because they won't really spread. Bake 12-15 minutes, or until golden.