Sweet Potato Biscuits

My original idea was to make sweet potato muffins, but I had a bit of buttermilk left over from last week, so I thought this would be a good way to use it up. I also forgot to soften the butter before I headed to work in the morning, so it worked out pretty well. They turned out great, although next time I might use pastry flour for a hopefully lighter effect. These could go sweet or savory, I think, though we embraced their sweetness with black locust honey and a little zesty orange butter (clementine butter, actually.) We had this with braised mustard greens and sausage. Awesome weeknight dinner.

½ lb. sweet potatoes
2 tbs. light brown sugar
½ cup cold unsalted butter
2 cups all-purpose flour
1 tbs. baking powder
1 tsp. salt
½ tsp. baking soda
¾ cup buttermilk

Peel and chop sweet potatoes. Steam until soft, about 15 minutes, and mash with a fork or whatever you have around. You could also probably roast them whole and scoop out the flesh, but I think that would take too long. Pre-heat oven to 425 degrees. Combine flour, baking powder & salt in a large bowl. In another bowl, mix the sweet potato, brown sugar and butter. Beat at a low speed until fluffy. Dissolve baking soda in buttermilk. Stir buttermilk & sweet potato mixture alternately into dry ingredients. Roll dough 1" thick. Cut with floured 2" round cutter. Bake on a cookie sheet or cake pan for 15-20 minutes.