Recipe By Chef Jim Coleman

These biscuits get a little nutritional "oomph" with the addition of sweet potatoes. Skip the butter and just drizzle with a little honey to cut the fat.

Makes about 24 biscuits

Ingredients

• 2 cups cooked mashed sweet potatoes
• 1 tablespoon butter
• 2 cups flour
• 1 tablespoon dark brown sugar
• Salt to taste
• ¼ teaspoon ground cinnamon
• A pinch of grated nutmeg
• ¼ teaspoon baking soda
• 1/3 cup buttermilk
• 1 teaspoon fresh lemon juice

Directions

1. Preheat the oven to 375° degrees and lightly butter two baking sheets.

2. In a large bowl, mix the mashed sweet potatoes and butter with the dry ingredients.

3. Slowly pour in the buttermilk and lemon juice until you have a soft, slightly sticky dough. You may need to use a bit more flour. Coat the dough lightly with a dusting of flour, working it slightly so that the dough is completely covered.

4. Roll the dough out on a floured surface until it is about ½ of an inch thick and cut the biscuits with a biscuit cutter or water glass. Place the biscuits on the baking sheet and bake them for 15 to 17 minutes, or until they are lightly browned on top.

5. Serve them hot with butter and honey.