Sweet Potato Biscuits

Preheat oven to 425°F. Sift flour, then sift again with baking powder ans salt into a medium bowl. Add vegetable shortening, and using a pastry cutter or two knives, cut in the shortening until it resembles coarse cornmeal. Stir in the mashed potato and milk, mixing lightly with fork.

Spread flour on a pastry cloth or board. Sprinkle a little more flour on the dough if it is sticky. Turn out the dough onto the floured surface and knead quickly and lightly, 6 or 7 times. Using a floured 2-inch cookie cutter, cut dough into biscuit shapes. Place on ungreased cookie sheet and set on lower shelf of the oven. Bake 12 to 15 minutes or until biscuits are lightly brown and puffed. Remove from oven and serve hot.