I overbaked a large sweet potato last week and ate half of it. It was too mushy for me to eat alone as a side dish, but I didn’t want to throw it away. This morning, I decided to use it in biscuits.

The last time I made roll out biscuits they were overworked and tough. However, the last time I made drop biscuits they were almost melt in your mouth delicious. I combined the recipe in American Heart Association Cookbook for drop biscuits with a sweet potato biscuit recipe from Chowhound to make my recipe. When they were hot out of the oven, I poured maple syrup over them. It was exactly the taste I sought to enjoy.

Sweet Potato Drop Biscuits

Dry  Ingredients	Wet Ingredients
2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon sea salt 1/4 teaspoons baking soda	1 cup milk 1 baked sweet potato (medium), peeled and cut into large pieces 1/3/ cup oil (canola is good)

1.	Preheat oven to 400°F.
2.	Line large cookie sheet with parchment paper.
3.	Sift dry ingredients together in a large bowl. Mix further with a whisk.
4.	Blend sweet potato with milk. (I pureed the mixture in a blender)
5.	Pour sweet potato milk and oil onto flour mixture. Mix to blend together (approx. 1 minute).
6.	Spoon out dough with a tablespoon onto the cookie sheet in 4 rows of 4 mounds.
7.	Bake for 14 – 15 minutes. (I placed the pan near the top in my electric oven.)