Anonymous Fri Oct 07 16:50:01 2005

1 Sweet potato (about 12 oz),

-cut into large chunks

1 c All purpose flour

1 T Baking powder

1 T Sugar

1/2 t Pumpkin pie spice

1/2 t Salt

6 T Butter, at room temperature

Place the sweet potato in a small saucepan and cover with cold water by about 1 1/2

inches. Bring to a boil, then cover and boil slowly over medium-high heat until tender, about

20 minutes. Drain the potato and mash until smooth. Measure out 1 cup and set aside.

Preheat oven to 425�F. Combine the flour, baking powder, sugar, pumpking pie spice, and

salt in a large bowl until well blended. Cut in the butter with a pastry blender or two knives

until the mixture resembles coarse crumbs. Stir in the sweet potatoe until well blended.

The dough will be very soft. Turn out ont a floured surface and knead about 10 minutes.

Roll or press the dough to a 1/2-inch thickness. Cut into rounds with a floured 1 1/2-inch

biscuit cutter, placing the biscuits on a baking sheet that has been lightly greased or

coated with nonstick vegetable spray. Reroll the scraps and cut the remaining biscuits.

Bake for about 15 minutes, or until the biscuits are starting to color and are firm to the

touch.

Remove from the oven and serve immediately. From: The Thanksgiving Cookbook Holly

Garrison Macmillan Publishing Company, 1991 Entered by: Lawrence Kellie