- 10
Ingredients
- 10 PIECES
- 1 lb sweet potatoes
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
Preparation
Step 1
Prick sweet potatoes in several places with a fork, then bake on a baking sheet until very tender, 1 to 1 1/4 hours.
Cool slightly, then halve lengthwise and discard skin.
Puree sweet potato in a food processor.
Transfer 1 cup pureeto a bowl (reserve any remainder for another use) and stir in milk. Chill until cold, about 30 minutes.
Preheat oven to 425F again. Grease a large baking sheet.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Add sweet-potato mixture and stir just until a dough forms.
Drop dough in 10 equal mounds onto greased baking sheet, spacing them 1 1/2 inches apart.
Bake until lightly browned and cooked through, 18 to 22 minutes.
Transfer biscuits to a rack to cool.
Serve warm or at room temperature.