Sweet Potato Biscuits

Ingredients

• 2 small sweet potatoes (about 12 ounces)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons light brown sugar, packed
• 1/4 teaspoon ground nutmeg
• 1 pinch salt, to taste
• 1 pinch ground pepper, to taste
• 6 tablespoons unsalted butter, cold, cut into pieces
• 1/4 cup heavy cream (more or less)
• 1 egg, well geaten

Directions

1. 1

   Preheat the oven to 400 degrees F, then generously butter a baking sheet.

2. 2

   Wrap sweet potatoes in foil in a single package & bake until tender, about 1 hour, then remove from the oven, unwrap & set on a wire rack to cool somewhat. Raise oven temperature to 425 degrees F.

3. 3

   When potatoes are cool enough to handle, peel & mash them, so that you have 1 cup of puree.

4. 4

   In a mixing bowl, whisk together the flour, baking powder, brown sugar, nutmeg & salt, then stir in the pepper before adding the butter. Cut in the butter, combining & mixing until coarsely crumbled.

5. 5

   Make a well in the center & add the cup of mashed sweet potatoes, stirring together gently with a fork, then stir in enough cream to make a sticky but manageable dough.

6. 6

   Transfer the dough to a floured surface & pat or roll to a thickness of 3/4 inch. Use a floured 2 1/2-inch biscuit cutter to cut out rounds of the dough, & transfer them to the prepared baking sheet. Re-roll the dough as necessary, until the dough is used up.

7. 7

   Lightly brush the tops of the biscuits with the beaten egg, then bake until the biscuits are golden brown, about 15 minutes.

8. 8

   Serve hot, with butter & ENJOY!