Sweet Potato Biscuits

First, prepare the Sweet Potato (1) . Pierce it all over with a fork and place it on a microwave save plate. Microwave it for 5-6 minutes to make it tender enough to mash.

When it is cool enough to handle, cut the sweet potato in half and scoop the flesh right out of the skin into a bowl. Add the Maple Syrup (1/2 tsp) into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.

Combine the All-Purpose Flour (1 3/4 cups) , Dark Brown Sugar (2 Tbsp) , Baking Powder (1 Tbsp) , Pumpkin Pie Spice (1/2 tsp) , and Salt (1/2 tsp) . Whisk it all together, making sure there are no lumps.

Add in the Butter (3 oz) and use a pastry blender to cut it into the flour mixture. It will become pebbly.

Then stir in the Heavy Cream (3 Tbsp) and cool mashed potato just until it comes together into a dough. Bring it together into a ball and turn it out onto a clean, lightly floured surface. Knead the dough for just 3 or 4 turns to make it soft and uniform. Press it down and pat it out gently to be a disc about 1-inch thick.