2 eggs
1/2 c. sugar
1 c. cooked & mashed sweet potato (3/4 lb. uncooked)
2 tbsp. softened butter
3 tbsp. Crisco
1 tsp. salt
4 tsp. baking powder
2 c. flour

In large bowl beat eggs with sugar. Add sweet potatoes and mix well. Add butter, shortening, salt and baking powder. Add flour 1 cup at a time, mix after each addition. Dough will be sticky. Turn out onto floured board and knead gently. Roll out to 1/2 inch thickness, cut out biscuits with 2 inch cutter or a floured glass. Place on ungreased baking sheet. Bake 15 minutes in preheated 350 degree oven. Makes 20 to 24 biscuits. A wonderful way to use leftover sweet potatoes.