Honey Sweet Potato Biscuits

1 large or 2 medium sweet potatoes
1/3 cup buttermilk
2 tablespoons raw honey
2 cups all-purpose flour, plus extra for rolling
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small cubes
1 tablespoon melted butter

Peel the sweet potatoes and cut into 1″ pieces. Place the sweet potato in a saucepan and cover with water. Bring to a boil over medium-high heat and continue to boil until potatoes are soft, approximately 25 minutes. Drain the water and purée the potato either by mashing, ricing, or placing in a food processor and pulsing until smooth.

Measure out 3/4 cup of sweet potato purée and chill in the refrigerator. The remaining sweet potato mash can be saved for alternate uses or frozen for biscuits at a later date.

Preheat oven to 425º F. Mix the 3/4 cup sweet potato purée with the buttermilk and honey. Set aside.

In a large bowl, combine the flour, baking powder, and the salt, stirring to mix. Add the butter. Using a pastry blender, cut the butter into the flour until crumbly. Incorporate the sweet potato mixture until a soft dough is formed.

Turn the dough out onto a lightly floured surface and knead it lightly. Roll the dough 1″ thick. Using a 2″ biscuit cutter, cut out rounds, as close together as possible. Place the rounds on a baking sheet. Brush the tops lightly with the melted butter.

Bake for 10-12 minutes until tops are just turning a golden brown along the edges. Remove from oven. Serve warm with extra butter and honey, if desired.

Makes 12-14 biscuits.

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