Sugar-Crusted Sweet Potato Biscuits

I got this recipe in 1996 from a Pillsbury cookbook - we love these!

• Ready In: 25 mins
• Yields: 12 biscuits

Ingredients

• 2  cups all-purpose flour
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 4  tablespoons brown sugar, divided
• 3  tablespoons shortening
• 2⁄3 cup milk
• 1⁄2 cup  cooked fresh mashed sweet potato or 1⁄2 cup  canned sweet potato
• 1⁄3 cup sour cream

Directions

1. Preheat oven to 400 degrees.
2. Spray cookie sheet with Pam.
3. In medium bowl combine flour, baking powder, salt and 2T.
4. brown sugar; mix well.
5. Using pastry blender or fork, cut in shortening until mixture is crumbly.
6. In a small bowl combine milk, sweet potato and sour cream; blend well.
7. Add to flour mixture all at once, stirring just til moistened.
8. Drop 1/4c.
9. dough at a time onto cookie sheet; sprinkle with remaining 2T.
10. brown sugar.
11. Bake for 15-20 minutes, or until peaks and bottoms of biscuits are golden brown.
12. Remove from pan immediately.
13. Note: Microwave a sweet potato until soft and then scoop out the 1/2 cup- simple!