Smith Island Sweet Potato Biscuits
From Solomon's Lump Lighthouse in Solomon's Lump, Maryland. This is Laura Justice Evans' recipe, and she says they are perfect with country ham. She had just made some the day we spoke about this menu. She suggests serving the biscuits warm, with butter.
1 can (40-ounce) sweet potatoes, drained and mashed
2 cups sugar
1 1/4 cups butter, at room temperature
5 1/4 cups all-purpose flour
3 tablespoons baking powder
1/2 teaspoon baking soda
Mix together the sweet potatoes, sugar, and butter.
Mix the dry ingredients separately. Blend together the wet and dry ingredients.
Refrigerate for 2 hours or overnight, to allow flavors to blend.
Preheat the oven to 350°.
Roll out on floured surface and cut into 2-inch rounds. Place rounds on a greased cookie sheet and bake for 8 to 10 minutes.