Sweet Potato Biscuits

Ingredients:

• 1 medium sweet potato (about 5 oz)
• 1 1/4 C whole-wheat biscuit mix
• 2 T chilled unsalted butter, cubed
• 1/2 C lowfat buttermilk
• 1/4 tsp ground allspice

1.   Wrap sweet potato in a paper towel. Microwave on high  until soft, 4 minutes.

2.   Scoop flesh into a bowl & mash; set aside.

3.   Place biscuit mix & butter in a bowl; “cut in” butter until large pea-sized crumbs form.

4.   Add sweet potato, buttermilk & allspice; mix until just combined. Transfer dough onto a baking sheet & form into a 12" x 4" rectangle. Cut into 8 rectangles with a serrated knife & separate slightly.

5.   Bake at 400° until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool.

6.   Once cool, store in an airtight container for up to 3 days.

Fun Facts:  Allspice is commonly mistaken for a blend of cinnamon, nutmeg & cloves.  It is, however, a spice derived from the Pimenta dioica tree.  Not to be confused with pimento, the unripe fruit of the Pimenta dioica is picked & dried to give us allspice.  Allspice was encountered by Christopher Columbus in Jamaica & introduced into Mediterranean & European cuisine in the 16^th century.