Our neighborhood knew when Aunt Ruth was baking with sweet potatoes—we kids always followed the scent like puppies.
Aunt Ruth was my mother's best friend and one of the happiest people I have ever known. Everyone in my family loved her. She was born in Georgia, and she had a beautiful accent that matched her kind and giving heart.
When Aunt Ruth was growing up, Georgia was the leader in sweet potato production. Her father was a sweet potato grower, and she learned how to grow and use them in her mother's recipes.
Everyone in our neighborhood knew when Aunt Ruth was baking with sweet potatoes—we kids followed the scent like puppies. It didn't hurt that her son Kenneth told us when she was baking. We all landed on her back steps, waiting for our treats.
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To this day, I cannot see, buy, or eat anything with sweet potato without thinking of Aunt Ruth. I loved her, and so did everyone who knew her.
- 3 cups sweet potatoes, mashed
- 1 teaspoon salt
- 2 level tablespoons sugar
- 4 tablespoons shortening (Aunt Ruth used Crisco)
- 1 cup flour, more if the potatoes are wet
- 3 teaspoons baking powder
- Preheat the oven to 425 degrees.
- Mix ingredients into a dough. Then put the dough onto a lightly floured board and knead until the edges appear smooth.
- Roll out the dough so that it is 1/2-inch thick. Cut the dough with a biscuit cutter. (Don't have a biscuit cutter? Use a glass to cut out the biscuits.)
- Place the biscuits on a greased pan. Brush the tops with melted butter.
- Bake in the preheated oven for 18-20 minutes. Keep watch on biscuits! If they are browning too quickly, turn the oven temperature down.
- Yield: Recipe makes about 14 to 16 biscuits.
© 2022 Barbara Purvis Hunter