• 1/2 lb Sweet Potatoes (about 2 medium)
• 1 1/4 cups Flour
• 1 Tbsp Brown Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/8 tsp Cayenne Pepper
• 1/4 cup Unsalted Butter, chilled
• 2 Tbsp Buttermilk
• 1 Egg yolk
• 1 tsp Milk
• Baking Parchment

1. Preheat oven to 400°F.
2. Prick the sweet potatoes with a sharp knife and place on a baking sheet. Bake until soft, 40-60 minutes.
3. When cool enough to handle, peel off the skin and place the potatoes in a food processor. Process until puréed. Set aside.
4. Combine flour, baking powder, sugar, salt, and pepper in a large bowl. Using a pastry blender, cut the butter into the flour mixture. Combine until the mixture resembles coarse meal.
5. Mix together the sweet potato purée and buttermilk. Stir into flour mixture until well combined.
6. Turn the dough out onto a lightly-floured surface and knead just until the dough holds together.
7. Using a rolling pin, lightly roll the dough to 1/2 inch thick. Use a round cookie cutter to cut into biscuits. Place biscuits on a baking sheet lined with parchment.
8. Combine egg yolk and milk in a small bowl. Brush the top of each biscuit with egg mixture.
9. Place biscuits in oven and bake for 12 - 14 minutes.
10. Serve with lots of butter.

Makes 18 biscuits.

(Deni)