Sloppy Joes with Sweet Potato Biscuits

Ingredients

• ½ c. unsalted butter
• 1 sweet potato
• 1 c. cold buttermilk
• 2 tbsp. cold buttermilk
• 3 c. all-purpose flour (sifted once before measuring)
• 1½ tbsp. baking powder
• 1½ tsp. salt
• 1 tbsp. sugar
• ¼ tsp. cayenne pepper (optional)

Directions

1. Heat oven to 475 degrees F. Cut butter into small cubes and chill in freezer 15 minutes.
2. Place sweet potato in a microwave-proof dish with 3 tablespoons water, cover, and cook on high until very tender, 6 to 8 minutes. Mash and refrigerate to cool.
3. Stir in buttermilk. Stir dry ingredients together in a large bowl. Cut in butter using either a pastry blender, two knives, or your fingers until mixture resembles a coarse meal, working quickly to avoid warming butter.
4. Stir in sweet potato-buttermilk using a wooden spoon just until dough begins to form. Turn out onto a lightly floured surface and knead 3 to 4 turns to combine.
5. Pat dough into a 7- by 10-inch rectangle and cut out biscuits using a 3-inch cutter (gather together scraps until all dough has been used).
6. Place 2 inches apart on a baking pan and bake on top shelf of oven 15 to 20 minutes. Transfer to a wire rack. Serve warm or at room temperature.
7. Source: countryliving.com