3/4 c. cold, cooked and mashed sweet potatoes
1/2 c. melted butter, cooled
2 tbsp. brown sugar
1/2 c milk
2 c. self-rising flour
1/2 c. chopped pecans
1 tbsp. all-purpose flour

Heat oven to 400 degrees. Combine sweet potatoes, butter and brown sugar. Stir in milk until smooth. Add flour and stir until well moistened. Dust pecans with the 1 tablespoon of flour and add to dough.

Turn dough out on lightly floured surface; knead a few times. Roll dough to 1/2 inch thickness. Cut with floured 2 inch biscuit cutter. Bake on lightly greased baking sheet for 15-18 minutes.

Substitute all-purpose flour but add 1/2 teaspoon salt and 2 teaspoons baking powder.