Sweet Potato Biscuits

Serves 4-6

Normally I am no lover of Paula Dean, but when I wanted to make some sweet potato biscuits and her recipe came up at the top, I knew I shouldn’t deny her the chance to do what she does best. Comparatively, these did not offend my nutritional sensibilities like many of her other recipes (like the Krispy Cream burgers or deep fried Snickers).  I think it’s her total disregard for any notion of nutrition whatsoever, or moderation, or whole foods, or something, that I find alarming (and irresponsible) and that just kinda rubs me the wrong way, though I give her props for cooking a nostalgia-laden cuisine that brings people together. In any case, she doesn’t drive me as wild as Sandra Lee. Oh man, don’t get me started on Sandra Lee…

1 1/4 cups all-purpose flour

2 heaping tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup mashed cooked sweet potatoes

1/4 cup (1/2 stick) softened butter

2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. OR: do like I did and just put it all in the food processor, add milk until the dough comes together. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 12-15 minutes. Watch your biscuits carefully to keep them from browning too fast.