RECIPES FROM ALABAMA

Biscuits: 12 servings (serving size: 2 biscuits)
2 cups all-purpose flour (about 9 oz's)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup mashed cooked sweet potato (about 3/4 pound)
2 tablespoons brown sugar
3 tablespoons butter, melted
2/3 cup fat-free milk
Cooking spray

To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons sugar, butter, and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack.

* 5 to 6 medium-size sweet potatoes (about 3 1/2 pounds)
* 1 cup sour cream
* 1/2 cup butter, softened
* 1 (4-ounce) can chopped green chiles
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* Garnish: fresh jalapeño slices

Peel potatoes; cut into 1-inch pieces.

Bring potatoes and cold water to cover to a boil in a large saucepan, and boil 12 minutes or until soft.

Drain water and return potatoes to pan. Add sour cream and next four ingredients. Mash with a potato masher or fork until smooth. Garnish, if desired. Serve warm.

Note: To make ahead, place prepared Mashed Sweet Potatoes in a lightly greased 11" x 7" baking dish; cover and chill up to 2 days. When ready to serve, let stand at room temperature 45 minutes; top with 1 tablespoon cut up butter, and bake, uncovered, at 350° for 35 minutes or until thoroughly heated.