This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Sweet Potato Biscuits with Country Ham

1¼ cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
¾ cup sweet potatoes, cooked and mashed
¼ cup (½ stick) butter
2-4 tablespoons milk (depending on the moisture of the potatoes)
honey mustard
country ham, thinly sliced

Preheat oven to 450°.

In a large bowl, sift together flour, sugar, baking powder and salt. In a separate bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture, and blend into a soft dough. Add the milk a tablespoon at a time, until dough is pliable.

Turn the dough onto a floured board, and toss lightly until the outside of the dough looks smooth. Roll the dough out to ½-inch thickness, and cut with a biscuit cutter.

Place the biscuits on a greased pan and brush the tops with melted butter. Bake for about 15 minutes or until the tops are brown.

Split biscuits in half, spread with mustard, and top with ham slices.