Ingredients
1 1/2 cups flour
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon fine salt
1/2 teaspoon ground ginger, heaping
1/2 teaspoon nutmeg
1/2 cup unsalted butter, cold and cubed
1 cup mashed sweet potato, cooled completely
1/2 milk
1 egg, whisked (for egg wash)

Instructions

Preheat the oven to 400F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking power, salt, and spices. Add the butter and mix in using your hands or a pastry cutter until the mixture forms pea-sized crumbs. Stir in the mashed sweet potato and milk.

Turn the dough onto a well-floured surface and pat out until 1 inch thick. Cut out the biscuits with a round cookie cutter or glass. Place on the prepared baking sheet.

Brush the tops of the biscuits with the egg wash. Bake for 15 to 20 minutes, until the biscuits have puffed up in height and the tops are golden brown.

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Recipe adapted from Sweet Potato and Sage Biscuits in Bake the Seasons by Marcella DiLonardo.