Step 1

Preheat oven to 450°F. Place an oven rack in the center position of the oven.

Step 2

In a medium mixing bowl combine flour, baking powder, salt, and sugar.

Step 3

Cut your butter into small pieces then cut it into the flour mixture by using a pastry cutter, forks, or by pressing pieces of the butter between your thumb and pointer finger in the flour (like in my flaky pie crust). I like to grate the butter into small pieces- it makes cutting in much easier.

Step 4

Mix in the mashed sweet potatoes until a soft dough forms.

Step 5

Stir in milk 1 tbs at a time until the dough really comes together. The amount needed will depend on how wet the sweet potatoes were (ie from a casserole vs freshly cooked and mashed).

Step 6

Turn dough out on to a lightly floured surface and knead until in holds together.

Step 7

Smooth dough out with a roller or just by patting, until it is ½ inch thick. Cut into circles with a drinking glass, or a biscuit cutter.

Step 8

Place biscuits on a parchment lined baking sheet and bake for 12-17 minutes, or until golden brown. Check the biscuits at 12 minutes, carefully look at the bottom of one of the biscuits- if they are lightly browned they are done. Be careful not to burn yourself while checking.