Whole Wheat Sweet Potato Biscuits…and the video

-40 oz can sweet potatoes, drained if you feel like cheating (OR 2-3 cups cooked sweet potato flesh)

-1/3 cup sugar if you cheated (or 1/2 cup if you used fresh sweet potatoes)

-3 cups whole wheat pastry flour (yeah, yeah you can use white)

Add the sweet potato/butter mixture to the bowl of dry ingredients and mix well with a rubber spatula or wooden spoon.  Once almost combined, turn the dough onto the counter and mix gently with your hands until smooth.  Add a bit more flour if the dough is too tacky.  Be careful to not over-mix, or your biscuits will be tough.

Shape into a flat disk, about 1-1 1/2 inches thick.

Take a sharp knife and slice into 12 squares.  (Yes, yes you can go traditional and cut out circle biscuits but this way you don’t have to deal with scrap dough and reshaping or wasting, so every biscuit is as tender as the first.  I’m a genius, I know.)

Place biscuits on an un-greased cookie sheet, about an inch or so apart from one another, and bake in a preheated 400 degree oven for 15 minutes  You’re just looking for a firm center and a slight golden brown on the edges.

Allow to cool a bit on the sheet and serve warm!!!

(…a little salted honey butter never hurt anyone either)

**And I even have a delicious Gluten Free version for all you Wheat free-ers.!!