Ingredients
1-1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/3 cup cold butter, cubed1 cup cold mashed sweet potatoes (prepared without milk or butter)1/3 cup milk1 large egg, lightly beaten1/2 teaspoon sugar
Preparation
In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter.
Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.
