I was prepared to show you some delicious sweet potato biscuits...and since they are even better warm...I turned them into a 'W'! This is another test recipe I received through Cook's Country and another winner. I've often said that the smell of baking bread is one of my favorites...and I love to eat fresh baked breads and pastries and pies. The thing is, I'm not the greatest baker in the world. It's true, I'm a cook not a baker...but I do the best I can. I do fear yeast breads, which makes me sad because I adore them...but luckily there is no yeast in site in these little beauties!
(WARM) Sweet Potato Biscuits
test recipe from Cook's Country
yield: 12-17 biscuits
2 1/2 lb. sweet potatoes
2 Tbs. cider vinegar
3 1/4 c. cake flour
1/3 c. packed dark brown sugar
5 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. allspice
8 Tbs. unsalted butter, cut into 1/2" pcs.- chilled
4 Tbs. shortening, cut into 1/2" pcs.
2 Tbs. butter, melted
Prick the sweet potatoes and put into microwave until very soft, 15-20 minutes. Immediately slice in half. When cook, scoop flesh into bowl and mash until smooth...you'll need 2 c. of mashed flesh (if you have extra...eat it!). Stir in vinegar and refrigerate until cool. 
Preheat oven to 425 degrees F. Line baking sheet w/ parchment paper. Pulse flour, sugar, baking powder & baking soda, salt, chilled butter and shortening in food processor to form coarse crumbs. Add to cooled potatoes and fold in.
Turn out onto floured surface and knead until smooth, 8-10 times. Pat into a 9" circle, ~1" thick. Using a 2 1/2" biscuit cutter (I accidentally used a 2" and thought it was perfect) dipped in flour, cut into circles and place on prepared sheet pan.
Brush tops with melted butter and bake until golden, ~18-22 minutes (17-18 was perfect in my oven). 
Let cool 15 minutes and serve.
But remember...we're serving these WARM...which are awesome slathered with butter and drizzled with honey!!
