2 cups Buttermilk Biscuit Mix (Atkinson's Mill from Johnston County)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 cups cooked sweet potatoes- mashed
2 tbsp brown sugar
1/3 cup raisins (optional)
5 ounces milk
3 tbsp butter or margarine- melted
Preheat oven to 400°F. Mix Buttermilk Biscuit Mix, nutmeg, and cinnamon together; set aside.
In a separate bowl, mix sweet potatoes, brown sugar, optional raisins and milk together. Stir into dry mix to form soft dough.
Turn onto lightly floured surface and knead 5 times. Roll to ½-inch thickness; cut with 2-inch biscuit cutter.
Bake for 12 to 15 minutes or until done. Brush tops of hot biscuits with melted butter or margarine.
1 pound sweet potatoes, cooked and peeled
1/4 cup butter
1 (14 oz) can Sweetened Condensed Milk
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 (9-inch) unbaked pie crust
HEAT oven to 350°F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust.
BAKE 40 minutes or until golden brown. Cool. Garnish as desired.
2 sweet potatoes, cleaned, sliced thin (1/8")
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin powder
1/4 tsp nutmeg
1/2 tsp paprika
Begin by preheating your oven to 400 degrees. In the meantime, add the sliced sweet potatoes to a large bowl, and to that pour in the oil. Gently mix, assuring that all of the potatoes have been lightly oiled.
Mix all of the seasoning and begin sprinkling the potatoes with the mix, making sure they all get the blend of seasoning. Reserve some of the seasoning.
To a lined baking sheet, or multiple baking sheets, begin laying down the potatoes. Place in the oven and cook for about 14 minutes (depending on your oven), then remove them, and turn the potatoes over, cooking for about another 10 minutes, or so until they are nice and crisp, but not burnt.
Keep an eye on them after the flip because all ovens are different and if you do not keep an eye on them, they can begin to burn, of which will leave a slightly bitter taste. If some become more crisp then others, simply remove them and place them in a serving bowl.
Once all of them are crisp, add the remaining seasoning, toss, and serve.
For the Dough
1/4 cup warm water
3/4 cup milk (scalded and cooled to room temperature)
2 cups all purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups mashed sweet potatoes
1/4 cup sugar
1/4 cup shortening
2 1/4 tsp instant yeast
3/4 tsp salt
1/2 cup brown sugar
2 tablespoons melted butter
2 teaspoons cinnamon
For the Icing
3/4 cup powdered sugar
1 1/2 to 2 tablespoons milk
1 teaspoon honey
In a large mixing bowl dissolve the yeast in the warm water, add the milk, 1/4 c sugar, shortening, salt, egg and half of the flour to the yeast mixture. Mix with a wooden spoon until combined, then add the rest of the flour and mashed sweet potatoes and stir until smooth.
Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth and elastic. Place the dough in a greased bowl and cover with a cloth, let rise 1-2 hours. Punch down the dough and let rise an additional 30-45 minutes.
Preheat your oven to 350º and prepare 2 cake pans with cooking spray, set aside. Roll the dough out into a large rectangle and spread the butter over the surface, sprinkle on the cinnamon and brown sugar.
Roll the dough tightly from the long side of the rectangle, pinch the dough to seal the seam. Slice the roll into equal pieces and place into greased cake pans, bake for 20-25 minutes until golden brown.
Remove carefully and cool in the pan 5-10 minutes. In a small bowl combine the icing ingredients and stir until smooth, drizzle the icing over the rolls and serve warm.