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Garlic SweetPotato Biscuits

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup cold unsalted butter

1 cup cold mashed SweetPotatoes

1/4 cup half-and-half

2 tablespoons melted unsalted butter

1 tablespoon finely chopped parsley

1/4 teaspoon garlic powder

1. In a large bowl, sift together flour, baking powder cinnamon, salt and nutmeg. Cut butter into mixture using pastry cutter until mixture resembles coarse meal. Add SweetPotatoes and half-and-half; stir until mixture comes together.
2. Transfer mixture to lightly floured board and knead about 30 seconds. Pat to about 1-inch thickness and cut into 2-inch circles using biscuit cutter. Arrange on ungreased baking sheet.
3. Bake at 425*F about 15 minutes, until puffed and golden. Transfer to wire rack.
4. Combine melted butter, parsley and garlic powder. Brush over hot biscuits.
5. Serve biscuits warm.

Makes 18 biscuits.

calories 91 protein 1 g.
carbohydrate 12 g. fat 4 g.
cholesterol 12 mg. sodium 115 mg.
Vitamin A 3,277 IU

Recipe courtesy of North Carolina Sweetpotato Commission.