Sweet Potato Biscuits

1/2 pound sweet potato
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1-1/4 cup sifted, unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 Tablespoons chilled margarine, cut into small chunks
1/4 cup skim milk

Preheat oven to 425 degrees (F).  Lightly coat a cookie sheet
with non-stick cooking spray.
Prick the sweet potato with a fork and bake in the oven for 1
hour, or cook in microwave on high for 8 minutes.
Combine the cinnamon, allspice, flour, baking powder, and salt
in a food processor.  Add the margarine, and pulse 6 or 7 times,
until slightly crumbly.  Or cut together in a bowl with two
forks or a pastry cutter.
Add 3/4 cup of the baked sweet potato meat and mix until crumbly.
Add the milk a Tablespoon at a time until a soft, knead able
dough is formed.  You may not use all the milk, depending on the
humidity.
Place the dough on a lightly floured board, and knead for about
30 seconds. Roll out to 1/2-inch thickness and cut 12 rounds
using a 1-1/2-inch biscuit cutter.  Reshape and reroll the dough
as necessary, but try not to overwork it.
Lay the rounds of dough on the prepared pan and bake for 10 to 12
minutes, or until the tops are lightly browned.

Makes - 12 biscuits