Buttery Sweet Potato Biscuits

1. 1

   In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine sweet potatoes and cream until smooth; add to dry ingredients just until moistened.

2. 2

   Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased

3. 3

   .

4. 4

   Bake at 425u00b0 for 16-20 minutes or until edges are browned. Remove from pans to wire racks. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.