Sweet Potato Biscuits 

Don’t microwave or boil the sweet potatoes, they need to oven roast to bring out the sweetness. It’s a totally different taste between the different methods of cooking. Roast in their skins, pierced with a fork or knife, place on tin foil or parchment – there will be sugary syrup leaking out by the time they’re finished roasting.   425 degrees Farenheit , approximately 45 minutes

1 cup mashed, oven-roasted sweet potato

¼ cup melted butter or neutral flavoured oil

2/3  cup milk

2 cups flour

1 tbsp baking powder

1 tsp salt

1 – 2 tsp dried thyme or basil or herb of your flavour choice

½ tsp red pepper flakes (optional)

Preheat the oven to 425 degrees F. (220 C).

Mix together the wet ingredients. Mix together the dry ingredients. Add the wet to the dry, mix with a fork to form a ragged dough. Gently knead with your hands to form a slab of dough. Don’t work it too much or it toughens the biscuit, just pat down your dough on a board until it’s about a half-inch (2 cm) thick. 

Cut into rounds, squares, or any shape about 2 inches (5 cm) in size. 

Place biscuits on an ungreased cookie sheet and bake in preheated oven for 12 to 15 minutes, or until golden. Cool on a wire rack. 

Makes 12 to 16, although you can make these a little bit larger if you want, you’ll then get 6 to 8 biscuits.

These freeze well too.