Not just your usual biscuits. These are yummy with added sweet potato. The recipe is from the cookbook Basic to Brilliant, Y’All.

• 2 medium sweet potatoes
• 2 cups all-purpose flour, plus more for rolling out
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 5 tablespoons (1/3 cup) unsalted butter, chilled and cut into small pieces
• 1/3 cup low-fat or whole milk

Preheat oven to 400 degrees.

Bake or microwave the sweet potatoes until soft and tender, about 45 minutes in oven or about 10 minutes in the microwave. Set aside to cool.

When the sweet potatoes are cool enough to touch, peel and mash until smooth in a food processor fitted with a metal blade or with an old-fashioned potato masher, Measure out 1 cup and reserve the rest for another use.

Line a rimmed baking sheet with a silicone baking liner or parchment paper. Set aside.

In the same bowl of the food processor, combine the flour, sugar, baking powder, and salt. Pulse in the butter until the mixture resembles coarse meal. Combine the sweet potato and milk in a small bowl and whisk until smooth. Add the potato mixture to the flour mixture, pulsing just until moist.

Turn the dough out onto a lightly floured surface; knead lightly four or five times. Using a lightly floured polling pin roll out the dough ¾ inch thick. Cut out 10 biscuits with a 2-inch biscuit cutter, pressing the cutter straight down without twisting so the biscuits will rise evenly when baked. Place the biscuits on the prepared baking sheet.

Gather together the scraps (by placing the pieces on top of one another in layers instead of bunch it up). Roll out ¾ in thick. Cut with the biscuit cutter into 5 or 6 more biscuits. Discard any remaining scraps.

Bake until lightly browned, about 15 minutes. Transfer biscuits to a wire rack to cool. Serve warm or at room temperature. Delicious with butter and honey.

Makes about 14-16 biscuits

I’ve been making this dish for years. The family requests it every Thanksgiving. There are never any leftovers. My version is based on this Better Homes and Gardens recipe.

• 1 1/2 lbs sweet potatoes
• 1/2 Cup granulated sugar
• 1/2 Cup milk
• 1 beaten egg
• 3 Tablespoons butter, cubed
• 1 Teaspoon vanilla
• ½ Teaspoon cinnamon
• 1/2 Cup packed brown sugar
• 1/3 Cup all-purpose flour
• 2 Tablespoons butter
• 1/2 Cup pecan pieces

Scrub, wash and peel sweet potatoes. Cut off woody portions and ends. Cut into cubes. In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.

Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. With a wooden spoon stir in granulated sugar, 3 tablespoons butter, milk, egg, vanilla and cinnamon. Transfer sweet potato mixture to a greased 2-quart casserole dish.

Combine brown sugar and flour; cut in the 2 tablespoons butter till mixture resembles coarse crumbs. Stir in pecan pieces and sprinkle crumb mixture on top of potatoes.

Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly.

Makes 6 to 8 servings.