Sweet Potato Biscuits

In 3-quart saucepan over high heat, heat sweet potato chunks and enough water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes until potatoes are fork-tender. Drain sweet potatoes; mash and set aside to cool.

Preheat oven to 425 degrees F. In large bowl, combine flour, brown sugar, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in milk and cooled mashed sweet potatoes; mix until just combined.

On lightly floured surface, pat dough into an 8 1/2-inch square. Cut dough in half. Cut each half into 10 equal pieces. Place biscuits, 2 inches apart, on 2 ungreased large cookie sheets.

Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Serve biscuits warm. Or, if not serving right away, cool biscuits on wire rack. Store in tightly covered container to use within 1 day or wrap in foil and freeze to use within 2 weeks. Reheat before serving.