Check out this yummy recipe for Sweet Potato Biscuits with Honey-Pecan Butter from Wild Thyme with chef, Allison Davis!

Sweet Potato Biscuits with Honey-Pecan Butter 

2 cups flour

1 TBSP baking powder

1/2 TBSP baking soda

1/2 tsp salt

2 TBSP sugar

1 tsp ground cinnamon

1/3 cup chilled butter. cut into pices

1 cup buttermilk

1 cup mashed cooked sweet potato

3 TBSP softened butter

1 TBSP honey

1/4 cup finely chopped pecans, toasted

Preheat the oven to 450 degrees.

In a medium bowl, mix the dry ingredients into a bowl (flour, baking powder, salt, sugar, baking soda, cinnamon)  Add the chilled butter and cut in the butter using two knives a pastry cutter or your hands to somewhat resemble a coarse meal.  Add the buttermilk and mashed sweet potato to the flour mixture, mixing just until moist.  Turn the dough out onto a lightly floured surface, knead lightly to not overmix.  Pat the dough to 3/4 inch thickness. Cut with a 2 1/4 inch biscuit cutter into 18 biscuits.  Place on a baking sheet lined with parchment paper. Bake at 450 degrees for 16 minutes or until lightly browned.  Combine softened butter, honey, and pecans in a small bowl. Serve biscuits with butter.