1 ¼ Cups of Better for Bread Flour
1 Cup Wheat Flour
1 teaspoon of salt
2 ½ Tablespoons of Baking Powder
½ Tablespoon of Baking Soda
2 Tablespoons of Hunter Pumpkin Spice
Two teaspoons of Cinnamon
¼ Cup Brown Sugar
One small about one Cup mashed sweet potato or red yam
¾ Cup evaporated milk (I use PET brand evaporated brand, regular milk will do)
Six Tablespoons of Butter
Ahead of Time
Boil sweet potato or yam until very soft (can be refrigerated the night before)
Set out butter to soften
Preheat oven to 400 degrees.
In a medium size bowl, whisk or stir all dry ingredients including sugar very well.
Peal Potato and mash with large spoon against edge of a large bowl
In the large bowl, pour in the milk and mix well. Put aside.
In the medium bowl, cut in the softened butter with one or two table knife into the flour mixture until no large lumps of butter remain.
Pour flour mixture into large bowl with sweet potato mixture.
Stir with spoon until mixture makes one large ball. If took sticky, add more white flour. If too thick, at a little more milk. Pat a little flour on your hands to handle dough. When perfect, you can handle dough in your hands and make a nice ball. Because a sweet potato is never the name size, this part is artwork to find the right consistency of the dough that you can handle without you hands getting too messy.
Put a sheet of wax paper down (or you can just roll the dough with a rolling pin, but that might be more messy). Put the ball of dough on it. Place another sheet of wax paper on top, then just pat down with your hands to about a ½ inch circle of dough.
Spray Pam in the bottom of your baking dish or melt butter in the bottom of the baking dish.
Use a glass or biscuit cutter to cut out biscuits and place in baking dish.
Either place in refrigerator for baking later (will last two to three days)
Bake at 400 degrees for 28 minutes.