Sweet Potato Biscuits

This was a new recipe we tried this year! I got this from Wondertime magazine (one of my favorite mags). It got rave reviews and the adults and kids loved them! Lily ate 2 biscuits that night and the kids were begging for more the next day! I doubled the recipe, and would recommend doing so if you are bringing this to a large dinner gathering. We also kept the sweet potato mixure a little bit chunky so there would be little bits all throughout the biscuits.

Sweet Potato Biscuits
Makes 16 biscuits

Ingredients:
2 to 3 medium sweet potatoes (about 1 1/2 pounds)
1/2 cup (1 stick) unsalted butter, cut into chunks
2 tablespoons packed light brown sugar
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 1/2 cups flour
1 1/2 teaspoons baking powder

Heat oven to 400. Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes. Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl along with the butter. Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes. Beat in sugars, salt, and spices. Let the mixture cool for 15 minutes.

Meanwhile stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture and use the fork to combine well. You may have to knead the dough by hand a bit at the end.

On a floured surface, roll out or pat the dough into an 8-by-8-inch square about 3/4 inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)
Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment. Bake until they're golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.