2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup mashed sweet potato
2 tablespoons firmly packed brown sugar
1/2 cup vegetable shortening or butter, melted
1/2 teaspoon baking soda
3/4 cup buttermilk

Preheat oven to 425°F.

In a large bowl, stir together flour, baking powder and salt.

Peel and quarter sweet potatoes; boil in salted water until tender, then let cool in colander. Mash the sweet potatoes with brown sugar and melted butter or shortening.

Using an electric mixer, beat on low speed until fluffy.

Stir baking soda into buttermilk. Mix 1/3 of the buttermilk into the sweet potato mixture, then 1/2 of the dry ingredients, another 1/3 of the buttermilk, another 1/2 of the dry ingredients, then finish with the buttermilk and stir all together to make a soft dough.

Roll dough out 1/2-inch thick. Cut into 2-3 inch round circles using a floured biscuit cutter. Place on an ungreased baking sheet 1-inch apart.

Bake for 15 to 20 minutes or until golden.

Makes 12 to 16 biscuits.