Sweet Potato Biscuits

2  cups cooked, mashed sweet potato
1  stick butter, melted
1 1/4  cups milk
4  cups self-rising flour
pinch  baking soda
3 tablespoons sugar

Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar. Shape the dough into a ball and knead about 8-10 times on a well-floured board. Roll the dough about 1-inch thick and cut with a 2-inch biscuit cutter. Bake on a greased baking pan in a 400-degree oven for 15-20 minutes or until brown. (makes about 15)

Mama Dip's Kitchen, by Mildred Council is a UNC Press book. The restaurant is in Chapel Hill should you need it.