Sweet Potato Drop Biscuits

These biscuits, from my own original recipe, are light, rich, moist and slightly spicy. The sweet potato flavor is pronounced but not overpowering. They're great for breakfast, but since they aren't sweet, they work well as a side dish for lunch or dinner, too.

Steps

Preheat oven to 425.

Sift dry ingredients together into food processor.

Pulse to blend.

Add cold butter and pulse several times , until mixture resembles coarse crumbs.

Turn mixture out into mixing bowl.

Combine sweet potato , yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.

Add sweet potato mixture to flour mixture and stir together briefly , just until all flour is incorporated and dough forms a ball.

Do not overwork the dough.

Line 2 baking sheets with parchment paper.

Using a cookie scoopeither or cup capacityscoop uniform mounds onto sheets.

You can get 5 large or 10 small biscuits onto each cookie sheet.

Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.

These are best served hot.

They can be reheated on a baking sheet for 5 minutes at 400: good as new.

Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375 and scooped out.

I also made this w .

Ingredients

unbleached white flour, baking powder, baking soda, salt, fresh nutmeg, cayenne pepper, unsalted butter, sweet potato, plain yogurt, light brown sugar