Sweet Potato Biscuits

1¾ cups sifted all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup firmly packed lard or vegetable shortening

1 cup firmly packed unseasoned mashed sweet potato (about 1 large potato; see note below)

¾ cup milk

Heat the oven to 400 degrees.

Sift the flour, baking powder and salt into a large mixing bowl; then, using a pastry blender or two knives, cut in the lard until the texture of coarse meal. Make a well in the middle of the flour mixture.

Combine the mashed sweet potato and milk in a small bowl, whisking until smooth; pour into the well in the flour mixture and mix briskly until the dough holds together.

Turn the dough out onto a well-floured surface, sprinkle a little flour over the top, and with well-floured hands, pat the dough out until ¾-inch thick (it is too soft and sticky to roll).

Using a well-floured 2¾-inch biscuit cutter, cut the dough into rounds and arrange on ungreased baking sheets, spacing them about 1½ inches apart. Gather the scraps of dough, pat out and cut as before.

Bake the biscuits in the lower third of the oven 25-30 minutes or until nicely browned. Serve hot with plenty of butter.

Serves 12.

Cook's note: Bake the sweet potato for this recipe instead of boiling it because it will be less watery and have richer flavor (1 hour at 400 degrees is about right).

Nutrition values per serving: 140 calories, 4.5 g fat (1.5 g saturated), 20 g carbohydrates, 1 g fiber, 3 g protein, 0 cholesterol, 250 mg sodium.

"A Love Affair with Southern Cooking" by Jean Anderson (2007 William Morrow, $32.50)