Best eaten hot out of the oven. Isn't everything? An by the way, these are practically fat free but don't let that scare you away from these yummy treats!

Makes 12-16 (3 inch) rolled biscuits

2 cups self rising flour (see tip below)
1 tablespoon sugar
1 tablespoon butter (softened - margarine or oil not recommended)


2 cups mashed sweet potatoes (see tip below)
¼ cup buttermilk

Position oven rack so biscuits will bake in center. Preheat oven to 400 degrees. Line cookie sheet with baking parchment or coat with baking spray.

Using a hand held potato masher, blend self rising flour, sugar, butter and mashed sweet potatoes together. Stir in butter milk just to combine. Do not over mix.

Pour dough onto lightly floured surface. Using floured hands, bring dough together kneading lightly (2 or 3 times) until it comes together and is not very sticky. (It should still be a little sticky but manageable. I know that's vague but if you over work the dough, your biscuits will be flat and rubbery.)

Pat dough (don't try to roll it out) into a 3/4 inch thick circle. Cut biscuits using a 3 inch cutter. Place 2 inches apart in prepared cookie sheet.

Bake in preheated oven 25 to 30 minutes or until nicely browned on bottoms. Tops won't brown much. Don't open oven door during baking.

Baker's Tips
1. Cook books will tell you that you can add baking powder and salt to all purpose flour and it's the same as self rising flour. Don't believe it. For biscuits, every great southern cook knows the flour must be self rising.
Look for it in the baking aisle of grocery stores everywhere.

2. To cook a fresh sweet potato, wash it under running tap water and drain. Don't peel. Pierce skin 2 or 3 times with a fork. Microwave till soft - 8 to 20 minutes depending on the size of the potato. Don't overcook or the potato will explode and make a horrible mess. Cool. Remove peel and discard. Mash.

3. For canned sweet potatoes, use 1 (29 oz) can or 2 (15 oz) cans. Either syrup or water pack is OK. Don't use sweet potato pie filling. Open cans, pour off liquid and discard. Rinse potatoes under tepid running tap water. Drain. Mash then measure.

4. Use an old fashioned, hand held potato masher so potatoes are thick and not overly mashed. Don't use the food processor or blender.

5. To measure lightly pile mashed sweet potatoes into measuring cup