Sweet Potato Biscuits

Instructions
Preheat oven to 400°F. With cooking spray, lightly coat 2 large baking sheets. In large bowl, whisk flour, sugar, baking powder, salt, baking soda. Make well in center of dry ingredients. In 1-qt. measure or bowl, whisk together sweet potatoes and butter. Scrape into well with buttermilk; stir with wooden spoon until very soft dough forms.

Turn out onto well-floured surface (dough will be quite wet). Flour top of dough. Pat into 1-inch thickness. Using floured 2½ inch biscuit or cookie cutter, cut out biscuits, re-flouring cutter between cuts. Transfer biscuits with spatula to prepared baking sheets. Gather dough scraps; pat out and cut out biscuits (total of 24).

Bake 22 minutes, until golden. Transfer biscuits to rack; let cool completely. (Biscuits can be frozen in large resealable freezer bag or container up to 1 month. To serve from freezer, preheat oven to 350°F. Arrange frozen biscuits on baking sheet. Bake 16 minutes or until hot and crusty).

(Makes 24 Biscuits).

Per Biscuit:
Calories	149
Fat	4g
Protein	3g
Carbohydrate	25g
Fiber	1g
Cholesterol	11mg
Sodium	360mg