Sweet Potato Pecan Biscuits

Traditionally, these sweet potato biscuits are served piping hot and slathered with butter and sorghum syrup.

• Ready In: 25 mins
• Yields: 18 biscuits

Ingredients

• 3⁄4 cup  cold mashed cooked sweet potato
• 1⁄2 cup butter, melted and cooled
• 1⁄4-1⁄2 cup light brown sugar
• 1⁄2 cup buttermilk
• 2  cups self-rising flour
• 1⁄2 cup  chopped pecans

Directions

1. Heat oven to 400* F.
2. Combine sweet potatoes, butter and brown sugar.
3. Stir in milk until smooth.
4. Add flour and stir until moistened, Add pecans to dough.
5. Turn dough out on lightly floured surface; knead a few times.
6. Roll dought to 1/2 inch thickness.
7. Cut with floured 2 inch biscuit cutter.
8. Bake on lightly greased baking sheet for 15 to 18 minutes.