sweet potato biscuits

By Nedra Matthews:

nonstick cooking spray
4 cups all purpose flour
1/2 cup sugar
2 tablespoons baking powder
2 tsp. salt
1 tsp. baking soda
2 cups mashed leftover sweet potatoes
1/2 cup unsalted butter, melted
1 1/2 cups buttermilk

Preheat oven to 400. With cooking spray, lightly coat baking sheets. In large bowl, whisk flour, sugar, baking powder, salt, baking soda. Make well in center of dry ingredients. In 1 quart bowl, whisk together sweet potatoes and butter. Scrape into well with buttermilk; stir with wooden spoon until very soft dough forms. Turn out onto well floured surface(dough will be quite wet). Flour top of dough. Pat into 1 inch thickness. Usinf floured 2 1/2 inch biscuit or cookie cutter, cut out biscuits, re-flouring cutter between cuts. Transfer biscuits with spatula to prepared baking sheets. Gather dough scraps; pat out and cut out biscuits (total of 24). Bake 22 minutes, until golden. To serve from freezer, preheat oven to 350. Arrange frozen biscuits on baking sheet. Bake 16 minutes or until hot and crusty.