½ c. or about one medium sweet potato, cooked and mashed 1 ½ c. all purpose flour ½ c. whole wheat flour 1 Tbsp. baking powder 1 tsp. salt ¼ c. unsalted butter, cold ¾ c. 2% milk

Preheat oven to 450 degrees. Quarter the sweet potato, add it to the pot of water, and bring to a boil. Cook for 15-20 minutes, or until soft. Drain, let the potato cool completely, peel and set aside. Combine the flour, baking powder and salt. Stir to mix well. Cut cold butter into small pieces and add to flour mixture. Use fingertips to work butter into flour until it has the consistency of corn meal. Chill until ready to use. Combine the milk and cooled sweet potato using a fork or whisk. Add to the flour mixture and stir quickly until it forms a ball. Turn out onto a floured surface and knead until it just comes together. Don’t overwork the dough or it will toughen. Pat the dough out until it is ½ inch thick. Cut into rounds with a biscuit cutter or floured top of a drinking glass. Bake on a cookie sheet for 10-15 minutes until biscuits are light brown.

Makes about 10 biscuits.

From the San Francisco Chronicle Submitted by CSA member Kim Wiseman-Sleeter