yields approximately 18 (2-inch) biscuits
2 medium-sized local sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter (cut it small cubes)
1/2 cup buttermilk
1 teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoons brown sugar
Preheat oven to 375°
Scrub sweet potatoes and place them on a pan. Cook until centers are soft (30-45 minutes), set aside.
Mix together flour, baking powder, and salt. Add nutmeg and cinnamon. Work the butter into the mix so that it is in little balls. (You can wear gloves and use your fingers to do this, or use a pastry blender.)
In a separate bowl scrape out insides of sweet potatoes and add buttermilk. Mash together until mix is well combined. Fold mix into to the flour mixture to form the dough. The dough should form a nice ball that is just slightly sticky. You can add a bit more flour if it is too sticky to handle or more buttermilk if is too dry.
Chill the dough for 20 minutes and then flatten it out with your hands onto a clean floured surface until the dough is about one inch thick. Cut horizontal and diagonal lines in the dough to create 2 inch squares. Remove scrap dough from edges and re-flatten and repeat until all of the dough is in squares.
Place biscuits on a baking sheet or pan, and cook for 10-15 minutes. If desired, sprinkle brown sugar on tops before baking, or brush with melted butter before serving. Best served warm, and you can freeze these biscuits and just re-heat them at 375° until heated thoroughly.