Sweet Potato Biscuits

Preheat the oven to 425°F (220°C).

Combine flour, baking powder, and sugar in a large mixing bowl, whisking together until evenly mixed.

Cut the margarine or butter into small cubes and add to the flour mixture. Using a fork or pastry cutter, work the cold butter into the flour until the mixture resembles coarse breadcrumbs.

Stir the mashed sweet potatoes and skim milk together in a small bowl until well combined.

Make a well in the center of the dry ingredients and pour the sweet potato mixture into it. Gently fold and stir until just combined; do not overmix, as this will result in tough biscuits.

Turn the dough onto a lightly floured surface and gently knead 3-4 times until it comes together, being careful not to overwork it.

Pat the dough out to a thickness of about ½ inch. Using a 2-inch biscuit cutter or the rim of a glass, cut out individual biscuits and place them on an ungreased baking sheet.

Bake for 18-20 minutes until the biscuits are lightly golden brown on top.

Remove from the oven and cool on a wire rack for 2-3 minutes before serving.