Page 64 of "Marshes to Mansions" cookbook by the Junior League of Lake Charles
1 cup (heaping) mashed baked sweet potatoes ½ cup of sugar ½ teaspoon vanilla extract
2/3 cup shortening
2 cups self-rising flour, sifted
½ cup buttermilk
Combine the sweet potatoes, sugar, and vanilla in a bowl and mix well. Cut the shortening into the flour in a bowl. Add the sweet potato mixture and stir just until blended. Add the buttermilk gradually and mix until moistened. Roll out the dough on a floured work surface and cut with a biscuit cutter. Place biscuits on an ungreased baking sheet. Bake in a preheated 400-degree oven for 20 minutes or until light brown. Serve alone or cut in half horizontally and fill with sliced ham.
For a recipe and tip of the month, go to the Junior League's website: www.jllc.net