Sweet potato biscuits are another gift to Southern cooking from African Americans. The recipes go back to before the Civil War; during the wartime food shortages, they became familiar to all southerners as the sweet potatoes were used to stretch out flour, which was scarce in the last years of the war.
The biscuits are mildly sweet and are excellent with country ham. For a breakfast treat, increase the brown sugar to 2 tablespoons and add 1 teaspoon of ground cinnamon.
1 cup mashed, cooked sweet potato
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening
In a medium bowl, mix together sweet potato, sugar, egg, and r butter until smooth. Stir in milk and set aside.
Sift together together flour and baking powder into a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet potato mixture and stirt until just combined.
Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes.
Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet.
Bake at 400 degree F for 15 to 20 minutes or until lightly browned.
Makes 16 to 18 biscuits.