• Liz Talley - Urban Graze

Sweet Potato Biscuits

Makes about 16 biscuits

2 sweet potatoes

2 cups flour

2 1/2 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 Tbsp. firmly packed brown sugar

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/2 cup butter, melted

2/3 cup buttermilk

Organic cane sugar, optional

Pierce sweet potatoes and microwave until very soft, about 6 minutes. Peel and mash while hot.

Combine the dry ingredients and set aside. In a mixing bowl, beat the butter into the sweet potatoes. Add the flour mixture and then the buttermilk. Don’t over mix.

The dough will be tacky. Pat down the dough to 1/2” on a floured board and cut out approx. 2” circles with a cookie cutter or jar lid. Sprinkle with sugar, if using.

Place on a greased cookie sheet; bake at 375 for 20 minutes, or until golden brown. Serve with honey.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#treats #snack

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