Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside. Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs.

Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.

Turn out onto a well-floured surface. Knead gently for 10-12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet.

Bake in a 400 degree oven for 15-20 minutes or until the biscuits are lightly browned.

Yield: 16-18 biscuits

Note: To make 1 C. mashed potatoes, peel 2 medium sweet potatoes (about 1 lb. total). Cut into 1 1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer.

Make-Ahead Tip: Cook and mash the sweet potato in a bowl. Cover and chill up to 1 day ahead. Cool biscuits; place in an airtight freezer container or a plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap frozen biscuits in foil. Bake in a 350 degree oven for 10-15 minutes or until warm.

From: Better Homes and Gardens