Breads made with root vegetables are common in the Caribbean, home to so many of the early Lowcountry settlers. This rich and doughy biscuit adds color, texture, and flavor to the dinner plate; this is not a breakfast bread.
Preheat the oven to 425°. Sift the dry ingredients together into a mixing bowl. In another bowl, combine the sweet potatoes, buttermilk, and butter. Add the wet ingredients to the dry and mix with a rubber spatula until all of the ingredients are combined.
Dust a work surface with flour and turn the dough out onto it. Lightly work the dough with the fingertips only until it is evenly blended. Roll out the dough about
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