We had a big mound of very buttery sweet potato mash on T-day and there was a little left over. Perfect! Perfect as an ingredient in another recipe.
This started from the standard biscuit recipe with 2 cups of flour. As the sweet potato mash was very buttery, I cut back just a smidge from the half-stick of butter. Also, as the butter I use is salted, I use less salt. The extra weight of the cup or so of sweet potato meant increasing the baking powder by about a half tablespoon. I cut up the butter into the flour in the Kitchen Aid mixer, added the salt and baking powder, and let the beater blade cut it all in together until the visible fat bits were little smashed things in the rest of it. Added the still-cold sweet potato and turned the beater on again, gently. When it all looked the same, I added about 3/4 cup of milk to get a medium soft dough.
(Started preheating the oven to 375F at the start.)
Put some flour down to prevent sticking and patted and rolled until the dough was about 1/3 to 1/2 inch thick. Cut out 3 inch biscuits and lined them up on the cookie sheet--ungreased--about 1 inch apart. The yield came out to about 11.5 biscuits...one little one and the rest pretty disks. Put a little milk on top and cooked in the preheated oven for about 16 minutes.
They came out really well!
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