Hey Amy!

I recently found a church cookbook at a yard sale while I was vacationing and couldn’t wait to get home to try many of the recipes I found therein.  My favorite thus far is the recipe I am sharing today.  Mrs. Flannery submitted it and let me tell you, she knows how to create!  I love sweet potatoes and since they are a great way to naturally fight my high blood pressure, I try to eat them a few times a week.  Not sure this is how I should be enjoying them–covered in butter and brown sugar–but I did anyway!

Ingredients:

1 1/4 c. all purpose flour
1 Tbsp. baking powder
2 tsp. brown sugar
1/2 tsp. salt
1/3 c. shortening
1 egg, beaten
1/2 c. mashed cooked sweet potatoes
2 Tbsp. milk

Preheat oven to 425.   In mixing bowl, stir together flour, baking powder brown sugar and salt.  Cut in shortening until mixture resembles coarse crumbs.  In separate bowl, combine egg, sweet potatoes and milk.  Add to dry mixture and stir just enough so that the ingredients cling together.  Knead (stopping yelling at me for making you knead.  Your grandmother will be proud of you!) on lightly floured surface, about 10 to 15 strokes.  Roll dough to 1/2 inch thickness and cut with a biscuit cutter (2 1/2 inch), dipping in flour between each cut.  Repeat rolling and cutting until all dough is used.  Place biscuits on ungreased cookie sheet and bake for 10-12 minutes.

I served these with honey, butter and a small salt dip full of brown sugar.  I loved them and would serve also at brunch.  They also make a great gift for a new neighbor, newborn baby’s family, or a sick loved one.

By the way, I find some of my most favorite cookbooks at yard sales and flea markets.  Next time you see one, don’t just keep driving.  Stop and see if you find a kitchen treasure!

xo–me

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