1/4 cup chilled butter2 tablespoons chilled vegetable shortening1 large or 2 small sweet potatoes6 tablespoons milk2 cups all-purpose flour1 tablespoon baking powder1 tablespoon light brown sugar
1 teaspoon salt1/4 teaspoon freshly ground pepper
To Prepare Biscuits:
Preheat the oven to 375 degrees. Grease a large baking sheet and set aside. Wrap sweet potatoes in foil and bake in oven for 1 hour. Peel and mash sweet potato. Next, fork-blend milk into baked sweet potato and set aside.
Preheat the oven to 425 degrees. In a large bowl sift together flour, baking powder, brown sugar, salt, and pepper. Cut in the butter and shortening until mixture resembles small peas. Using a fork, gently beat in the mashed sweet potato mixture to make a soft dough.
Turn sweet potato biscuit dough onto a lightly floured surface. Knead 5 times. Roll or pat to 1/2 inch thickness and cut with a 2-inch biscuit cutter.
Place cut-out sweet potato biscuit dough about 2 inches apart on prepared baking sheet. Bake biscuits in the center of the oven for 14-17 minutes, until golden brown.