"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

MaMoe’s Sweet Potato Biscuits Recipe

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MaMoe

 

This recipe for MaMoe’s Sweet Potato Biscuits, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Friday, August 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 sweet potatoes or yams (about 1 pound)
3/4 cup milk
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup shortening
2 tablespoons butter, melted

Directions:
Directions:
Preheat an oven to 375 degrees F. Using a fork, prick the sweet potato skins in several places. Place them on the oven rack and bake until tender, about 45 minutes. Remove from the oven and, as soon as they are cool enough to handle, peel the sweet potatoes. Place them in a bow and mash with a potato masher or fork or pass them through a food mill placed over bowl Stir in the milk, mixing well. In another bowl stir together the flour, baking powder, and salt. Add the shortening and cut in with a pastry blender, two knives, or your fingers until the mixture looks mealy. Stir in the sweet potato mixture and mix well to form soft dough. Turn the dough out onto a floured work surface and pat out 3/4 inch thick. To keep the moist dough from sticking, sprinkle it with flour and dust a biscuit cutter or glass 2 inches in diameter with flour before cutting. Cut out rounds and place on a lightly greased baking sheet. Brush with melted butter, and bake until lightly browned, about 25 minutes. Serve hot with fried chicken, salmon patties or ham.

 

 

 

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