SUGAR-CRUSTED SWEET POTATO BISCUITS
(Biscuits are topped with brown sugar before baking.)

Serve these tender drop biscuits with soups, stews or gravy-topped meats.

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons brown sugar, divided use
3 tablespoons shortening
2/3 cup skim milk
1/2 cup mashed canned or cooked sweet potato*
1/3 cup light sour cream

Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, salt and 2 tablespoons of the brown sugar; mix well. Using pastry blender or fork, cut in shortening until mixture is crumbly.

In small bowl, combine milk, sweet potato and sour cream; blend well. Add to flour mixture all at once, stirring just until moistened. (If dough is too dry, add additional milk 1 teaspoon at a time, until all dry ingredients are moistened.)

To form each biscuit, drop 1/4 cup dough onto spray-coated cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.

Bake at 400 degrees F for 15 to 20 minutes or until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.

*To get mashed sweet potatoes in a jiffy, cook a small raw sweet potato for 2 to 3 minutes in the microwave oven, then mash with a fork.

MAKE-AHEAD TIP:
Combine the dry ingredients in a bowl and cut in the shortening; then cover the bowl. In a small bowl, combine the wet ingredients; cover and refrigerate. When its time to bake the biscuits, all you need to do is combine the wet and dry ingredients.

Makes 12 biscuits
Source: Pillsbury Good-for-You Dinners #187, September 1996