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1
Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).
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2
In a small bowl, whisk together the sweet potato and 1/3 cup milk.
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3
Set aside.
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4
In a large bowl, whisk together the flour, sugar, baking powder and salt.
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5
Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal.
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6
Add the sweet potato mixture and fold gently to combine.
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7
Add the remaining milk a little at a time until all the flour is moistened.
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8
The amount of milk you will need will depend on the moisture of the sweet potato.
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9
Sprinkle a small handful of flour on a work surface.
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10
Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together.
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11
Pat the dough out into a 1/2-inch-thick round.
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12
Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits.
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13
Gently reroll the scraps and cut out more biscuits.
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14
Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.
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15
Serve these fluffy biscuits warm or at room temperature.
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16
Photograph by Kana Okada
