CHEF JEFF — ONE BYTE AT A TIME: Sweet Potato Biscuits

These tasty morsels would be good fare for a holiday celebration.

Sweet Potato Biscuits

2 cups cooked, peeled and mashed sweet potatoes

¾ cups sugar

¼ cup butter or margarine

¼ teaspoon salt

2 tablespoons double-acting baking powder

2 cups flour (or more)

Add sugar and butter to mashed sweet potatoes while they are hot, incorporating completely. Sift flour, salt and baking powder together in separate bowl. Add to potatoes. Mix well. Turn out dough onto floured surface. Knead until dough is smooth. If dough is too sticky, add a little flour until good and workable consistency is achieved. Place dough in plastic bag. Refrigerate until cool. When ready to bake, knead again for a few minutes on lightly floured surface. Roll out to about ½-inch thick. Cut with biscuit cutter. Place on lightly greased or parchment-lined cookie sheet about 1 inch apart. Bake in 400-degree oven until tops lightly browned.

Yield: 10 to 12 biscuits

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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