Sweet Potato Biscuits

1. In a large bowl combine flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, cut butter into flour until mixture resembles coarse crumbs. In a medium bowl combine sweet potato, buttermilk, and orange zest.**

2. Make a well in the center of the dry ingredients. Add liquid mixture all at once. Using a fork, stir until mixture is moistened.

3. Knead dough in bowl about 5 times or until dough holds together. Transfer dough to a parchment paper-lined baking sheet. Roll or pat dough into an 8x8-inch square about 3/4-inch thick. Using a large sharp knife, cut into 16 squares. Separate squares so they are about 1 inch apart.

4. In a small bowl combine melted butter and paprika. Brush tops of biscuits with butter mixture. Bake in a 425° oven for 15 minutes or until golden and edges appear dry. Serve warm.

*

Make using one of the following methods: Mash drained canned sweet potato. Or cook 2-inch chunks of peeled sweet potato (one medium) in boiling water for 12 minutes or until tender. Drain well and mash. Or pierce a 14- to 16-ounce sweet potato with a fork two to three times; microwave 4 to 5 minutes or until tender. Cool, halve, scoop out flesh and mash; discard skin.

**

Make-ahead: At this point, you can cover both bowls and refrigerate up to 8 hours before continuing with Step 2. Increase the oven temperature to 425° F when you remove the turkey. Prepare and bake biscuits while turkey rests.