Sweet Potato Biscuits (Scones) and Honey Cinnamon Butter

Sweet Potato Biscuits (or probably more truthfully, the Honey Cinnamon Butter to be slathered on said biscuits) are one of the recipes that inspired the creation this blog. The sugar amounts can be adjusted in these biscuits to make them more "Aussie biscuit"-like or can remain as suggested to give them a more savory "scone" taste.

Sweet Potato Biscuits
1 cups (250 grams) sweet potato (about 1 large sweet potato or several small ones), cooked and mashed
1/2 stick of butter (4 oz, 125 grams)
1/2 cup (4 oz, 125 ml) of milk
2 cups (500 grams) self rising (self raising) flour
pinch of baking soda (bicarbonate of soda)
2 tablespoons (50 grams) brown sugar
pinch of salt
cinnamon optional

Preheat oven to 400 Fahrenheit, 205 Celsius. Mix sweet potato, milk and sugar together. Cut butter (slice into bits, then knead into flour), and add baking soda and salt. Mix sweet potato mixture into flour mixture, roll into ball, knead 10 times until just mixed. Roll out and cut into circles using glass or cup. Place 1/2 inch apart (1.27 cm) on baking sheet with baking paper. Optional: sprinkle tops with cinnamon. Bake 15-20 minutes, serve warm with Honey Cinnamon Butter (recipe below).

image courtesy of google images. forgot the camera!

Honey Cinnamon Butter
1 stick of butter (8oz, 250 grams), room temperature
3 tablespoons  (60 ml) of honey
1/4 teaspoon (1 1/4 ml) of cinnamon
pinch of salt

Mix all of these ingredients together until combined (it's better to have an electric mixer and really whip the butter, but kneading it with a spoon until combined also works). Store in airtight container in refrigerator and spread on scones, toast, fruit bread, all kinds of things.