Bake sweet potato at 350° for 1 hour or until tender; cool slightly. Peel and mash; cool.
Combine flour and sugar in a medium bowl. Cut shortening and butter into flour mixture with a pastry blender until crumbly; add mashed sweet potato and milk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 to 4 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Place on a lightly greased baking sheet.
Bake at 400° for 15 minutes or until golden brown.
These were delicious. I used brown sugar instead of granulated sugar, and added extra milk for the correct consistency. I needed to bake them a little longer than the recipe called for, but I like extra crispy biscuits. I served it with macaroni and cheese with ham. Great way to use up Thanksgiving leftovers.
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