Sweet Potato Biscuits

By ROBandSEAN

Used to enjoy these at most holiday gatherings when we lived in New Orleans. This recipe comes from Loretta Harrison, of Loretta's Authentic Pralines,

Ingredients

• 1-1/2 cups, packed, cooked sweet potato pulp, cooled (from 1 large sweet potato)
• 9 tablespoons melted butter, divided
• 1 large egg, lightly beaten
• 2 tablespoons half-and-half or milk
• 1/2 teaspoon vanilla extract
• 2 teaspoons sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 cups all-purpose baking mix

Preparation

Step 1

Preheat oven to 450 degrees. Grease a baking sheet and set aside.

In a large mixing bowl, combine sweet potato pulp, seven tablespoons butter, egg, half-and-half, vanilla, sugar, cinnamon and nutmeg, mashing or beating with an electric mixer until smooth. Add baking mix, mixing just until thoroughly blended; do not over mix.

Roll dough into about 20 large egg-size rounds and arrange on lightly greased baking sheet. Bake until biscuits are dark golden brown on the bottoms, about 15 minutes. Remove from oven and promptly brush top of biscuits with remaining two tablespoons butter. Serve warm. Leftovers are good reheated.