Sweet Potato Biscuits and Bar-b-que

Since I failed at regular biscuits, I decided to try Sweet Potato Biscuits- go figure that logic. They worked a bit better than the others, though I am still determined to master biscuit making.
I again trusted Paula Deen to guide me. I made them to go with Pulled Pork Barbecue I was making for work. Apparently to make up for the lack of new recipe success last week, I made lots of new recipes this week.

Barbecue pork was pretty simple. Once you got past the fact that the pork roast came with skin on. Pig skin, not thin little chicken skin, thick pig skin. Gross. After that, throw it in the crock pot with a can of coke and cook it on low for 6-8 hours. When it's done cooking, drain all the liquid out and shred the meat. Put it back in the crock pot and add barbecue sauce. Keep on warm until ready to serve.

Sweet Potato Biscuits

- 1 1/4 C all-purpose flour
- 2 Tbs sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 C mashed cooked sweet potatoes (next time I would use more)
- 1/4 C (1/2 stick) softened butter
- 2-4 Tbs milk (depending on the moisture of the potatoes)

1. Preheat oven to 450*. Bake sweet potatoes for 45 minutes to 1 hour. Allow to cool, then peel and mash.

2. Sift together flour, sugar, baking powder, and salt. In a separate, large bowl, mix the sweet potatoes and butter.

3. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in until a dough is not sticky. 

4. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes.