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cuits will bake in center. Preheat to 400 degrees. line cookie sheet with parchment paper or coat with baking spray.
Using a hand-held potato masher, mash flour, sugar, butter and sweet potatoes together. Stir in butter milk (or kiefer) just to combine. Do not over mix.
Put dough onto a lightly floured surface. Flour your hands and knead dough two or three times until it comes together. Do not overwork dough.
Pat dough out 3/4-inch thick. Cut with a floured 3-inch cutter. Place biscuits 2 inches apart on prepared cookie sheet Bake 25-30 minutes or until browned on bottoms. (Tbps will not brown much.)
Cook’s tip: Fresh sweet potatoes — cook, cool, remove skin and mash. Canned sweet potatoes — use 1 (29-ounce) can or 2 (15-ounce) cans (either water or syrup packed). Drain, rinse and drain again then mash.
Homemade sweet
potato butter
So divine you’ll eat it with a spoon.
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