Remove the plasctic wrapping of the sweet potatoes. Was thoroughly. Boil sweet potatoes in water until soft. Peel and mashed. Set aside.
Preheat the oven to 375 degrees
Sift together flour, sugar, baking powder, and salt. In a separate, large bowl, mix the sweet potatoes and butter. 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.
If you’re not going to make biscuits, Ignore the next part of the instructions.
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.For muffins, which is how I made mine, just scoop spoonfuls of the mixture onto muffin/cupcake pans. Bake for about 15-20 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
