Lately I have been tossing the idea around in my head about actually refining my skills and enrolling in culinary school. Now that I have the time, of course it would be a great idea to attend. The only thing holding me back is well, the cost. Culinary school is VERY expensive. One school that I was seriously considering just started accepting financial aid, which is excellent...if you've never had financial aid before (thinking back, I hardly had financial aid when I was an undergrad). I figured that I would apply anyway and just see what they'd say, I mean the worst they could say is no. So I filled out the FAFSA (felt like I was 21 again lol). Once I received word from the school that they received my application, I was too excited and just KNEW that they were going to give me at least half...boy was I wrong. The conversation went a little like this...
Me: "Hi, I received the email that my financial aid was sent to the school, I'd like to find out the status."
Woman on the phone: "Yes, we have your application and unfortunately ... we can only give you ...(less than what I desired)."
Me: "Oh, well what are my other options?"
Woman: "Well you can take a loan out" (not a regular loan, a loan that needs two cosigners)
Me: "Oh, well that is not an option...Man that school is HIGH"
Woman: "Girl I work here so I know, so sorry blah blah blah..."
Me: laughs "Well thanks anyway, maybe I'll rob a bank" (no I didn't say that, almost but didn't)
As I sat on the phone with the person, all I could think about was how I had the opportunity in high school. I went to an "alternative" high school in Manhattan that wasn't the best but it had a culinary program so I was sold from jump (I didn't think about that when I applied, I just knew that they had culinary arts). I don't typically like to think about the "what ifs?" and "damn if I would have's," well that's what's been going on in my head as of late.
Looking back, all I can think about is why didn't I take it more seriously then? But you know what, things don't happen the way we want them to happen. If I would have stayed on that path, I would probably be stressed the hell out, wouldn't know many if any of the people that I know now (and I know some REALLY good people), I probably wouldn't have this blog and I suppose that it just wasn't the right time for me to join that field. I don't want to go on a "I needed to find myself" tangent, but sometimes you need to do just that. Getting laid off was a blessing in disguise and all that I can think about is if I were still working, I wouldn't be able to focus on the new ventures that I am exploring (acting/hosting/applying for my superwoman cape etc). But back to culinary school...someone once said to me, designers don't need to go to school to learn design, they just know. I've been cooking since I was stove high and like my mom says to me, "Aren't you glad that I woke your butt up on those mornings so you can chop this, taste that...etc" Leave it up to moms to bring you back to reality lol. An option that I am exploring is taking some recreational cooking classes to get back into the classroom structure and to be taught a little technique. This is definitely something to think about as I keep my eye on the fries. ;)
Thanks for reading :)
*Don't forget to place your orders today for The Sweet Potato Cheesecake: info@everythingbutrice.com (Available for my NYC readers...for now)
Thursday, November 19, 2009
Tuesday, November 17, 2009
Holiday Special
Greetings to all. The holidays are here and Everything But Rice has something special lined up for those wanting a twist on the traditional dessert. Please see below for the flyer and tell a friend to tell a friend.
*Unfortunately, I am unable to ship at this time, but if you are in the NYC area, hit me up.
Thanks for the continued love to the site, I really appreciate it. :)
*Unfortunately, I am unable to ship at this time, but if you are in the NYC area, hit me up.
Thanks for the continued love to the site, I really appreciate it. :)
Tuesday, November 10, 2009
Sweet Tooth
On rare occasions I get the taste for something really sweet. I pride myself on my cooking skills but baking cakes and other sweet treats happens to be something that doesn't come to me naturally. But that's not to say that I don't try. I can make a mean Sweet Potato Cheesecake (recipe to come soon). That's not what this blog is about though.
Today I was on my favorite site Epicurious just surfing. Not looking for anything in particular but found a recipe that called out to me. The name itself won me over Dulce De Leche Ice Cream Pie with Mocha Fudge Sauce. This might be the winner. Anything with ice cream is a treat for me. Folks can keep their cupcakes, give me ice cream.
Dulce De Leche Ice Cream Pie with Mocha Fudge Sauce
Ingredients
Crust
* 1/3 cup chopped pecans
* 2 tablespoons sugar
* 2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)
* 1/2 teaspoon ground cinnamon
* 2 tablespoons (1/4 stick) unsalted butter, melted
Sauce
* 2 tablespoons boiling water
* 1 tablespoon instant espresso powder or instant coffee powder
* 1 cup sugar
* 2 tablespoons unsweetened cocoa powder
* 1 cup whipping cream
* 1/4 cup light corn syrup
* 2 ounces unsweetened chocolate, finely chopped
* 2 tablespoons (1/4 stick) unsalted butter
* 1 1/2 teaspoons vanilla extract
* 2 pints caramel ice cream (such as dulce de leche)
Cocoa Note: I would probably make the ice cream from scratch or make vanilla or coconut ice cream
* 1/2 cup chilled whipping cream
* 1 tablespoon powdered sugar
* 2 tablespoons chopped pecans
Cocoa Note: I'm not a fan of pecans so I wouldn't add them, but feel free to pecan it up :)
Today I was on my favorite site Epicurious just surfing. Not looking for anything in particular but found a recipe that called out to me. The name itself won me over Dulce De Leche Ice Cream Pie with Mocha Fudge Sauce. This might be the winner. Anything with ice cream is a treat for me. Folks can keep their cupcakes, give me ice cream.
Dulce De Leche Ice Cream Pie with Mocha Fudge Sauce
Ingredients
Crust
* 1/3 cup chopped pecans
* 2 tablespoons sugar
* 2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)
* 1/2 teaspoon ground cinnamon
* 2 tablespoons (1/4 stick) unsalted butter, melted
Sauce
* 2 tablespoons boiling water
* 1 tablespoon instant espresso powder or instant coffee powder
* 1 cup sugar
* 2 tablespoons unsweetened cocoa powder
* 1 cup whipping cream
* 1/4 cup light corn syrup
* 2 ounces unsweetened chocolate, finely chopped
* 2 tablespoons (1/4 stick) unsalted butter
* 1 1/2 teaspoons vanilla extract
* 2 pints caramel ice cream (such as dulce de leche)
Cocoa Note: I would probably make the ice cream from scratch or make vanilla or coconut ice cream
* 1/2 cup chilled whipping cream
* 1 tablespoon powdered sugar
* 2 tablespoons chopped pecans
Cocoa Note: I'm not a fan of pecans so I wouldn't add them, but feel free to pecan it up :)
Thursday, November 5, 2009
Salmon Croquette a Story
When I was a child my mother would make salmon croquettes. I was a picky eater so I would never eat them. Ever. Fast forward a decade or so and I have my first taste of salmon. All of my friends would eat it and enjoy it but I would look at it like it was the worst thing ever. Mind you I never tasted it but I just knew it wasn't good. Then one day a friend of mine had a dish that looked and smelled so good that I HAD to try it. And let me just say that after one bite, I was hooked. But I still never had a salmon cake. Now, I love crabcakes, codfish fritters (done by one restaurant) and even a conch fritter (if in the Bahamas) but this salmon cake was a bit elusive for me. For one, not everyone makes them. Fast forward again to a couple of weeks ago. I'm not sure what made me have a taste for them, but I woke up and decided that I was going to make a salmon cake. I didn't have a recipe and I didn't want to ask my mother for one, I just knew that I wanted to make them. I went to the market for my usual milk, eggs and something for dinner. When I made my way to the aisle with the canned salmon, I had no idea which one to get but I figured Bumble Bee would be a good one (name recognition works). And since no one answered the phone when I called I picked a can with a name that I recognized.
The can sat in my cabinet for weeks. Not because I was scared of the outcome but because I really didn't know what I would be getting into. I mean really who is scared of a can of salmon...? Enter Tuesday. I'm hungry but I don't want to make anything big. I look at this can of salmon and I am determined to make it, recipe or no recipe (I eventually went online to find a basic recipe). I still was not going to call my mom for one.
One thing that I didn't know or remember about the canned salmon was that it has a million darn bones in it (of course there weren't a million bones but sheesh). I thought that this was going to be an easy thing. Why would they leave the bones? I guess now I know to look for an option without bones. Once that was done, I proceeded and the finished product was by my standards pretty damn good.
Now it was time to call my mom and tell her about my meal. This is what the conversation was like:
"Hey mommy, guess what I made"
"What?"
"Salmon cakes"
"What? For who? Why"
"I made them for me, I wanted to try it so I did"
"Did you make them for someone?"
"Hahahahaha, no I was hungry and wanted them."
At this point she's still baffled by my sudden interest in salmon cakes then she asked me to bring her one. I haven't heard back from her yet, so when I do I will let ya'll know what she thinks. She won't lie to me like some mothers would lol.
I served mine with grits but you can serve yours with whatever you please. I just love grits and ya'll already no that I'll make anything but rice ;).
Salmon Croquette
(Keep in mind I eyeballed everything)
* 1 can bumble bee salmon (or whichever one you like)
* about a tablespoon onion
* about a tablespoon green pepper
* half a teaspoon garlic (I love garlic)
* old bay
* cayenne pepper (I love hot pepper too)
* black pepper
* garlic powder
* 1 beaten egg
* 2 tablespoons bread crumbs (I actually had a drop left of them)
* 1 teaspoon of cornmeal (nope it doesn't usually call for it but I like cornmeal and seafood)
Directions
* Debone salmon
* break meat into small pieces with fork (you don't want big chunks unless you are using fresh salmon than go all out)
* preheat oil in frying pan
* add seasoning, onion, garlic, green pepper, bread crumbs and cornmeal and mix
* add beaten egg to bind together
* form into patties and let brown (I like fried food a little well done, so I kept mine in a little longer)
* once done, drain on paper towel
* serve with grits or with coconut rice and salad (supplied by one of my fav twitterers :)
Enjoy
The can sat in my cabinet for weeks. Not because I was scared of the outcome but because I really didn't know what I would be getting into. I mean really who is scared of a can of salmon...? Enter Tuesday. I'm hungry but I don't want to make anything big. I look at this can of salmon and I am determined to make it, recipe or no recipe (I eventually went online to find a basic recipe). I still was not going to call my mom for one.
One thing that I didn't know or remember about the canned salmon was that it has a million darn bones in it (of course there weren't a million bones but sheesh). I thought that this was going to be an easy thing. Why would they leave the bones? I guess now I know to look for an option without bones. Once that was done, I proceeded and the finished product was by my standards pretty damn good.
Now it was time to call my mom and tell her about my meal. This is what the conversation was like:
"Hey mommy, guess what I made"
"What?"
"Salmon cakes"
"What? For who? Why"
"I made them for me, I wanted to try it so I did"
"Did you make them for someone?"
"Hahahahaha, no I was hungry and wanted them."
At this point she's still baffled by my sudden interest in salmon cakes then she asked me to bring her one. I haven't heard back from her yet, so when I do I will let ya'll know what she thinks. She won't lie to me like some mothers would lol.
I served mine with grits but you can serve yours with whatever you please. I just love grits and ya'll already no that I'll make anything but rice ;).
Salmon Croquette
(Keep in mind I eyeballed everything)
* 1 can bumble bee salmon (or whichever one you like)
* about a tablespoon onion
* about a tablespoon green pepper
* half a teaspoon garlic (I love garlic)
* old bay
* cayenne pepper (I love hot pepper too)
* black pepper
* garlic powder
* 1 beaten egg
* 2 tablespoons bread crumbs (I actually had a drop left of them)
* 1 teaspoon of cornmeal (nope it doesn't usually call for it but I like cornmeal and seafood)
Directions
* Debone salmon
* break meat into small pieces with fork (you don't want big chunks unless you are using fresh salmon than go all out)
* preheat oil in frying pan
* add seasoning, onion, garlic, green pepper, bread crumbs and cornmeal and mix
* add beaten egg to bind together
* form into patties and let brown (I like fried food a little well done, so I kept mine in a little longer)
* once done, drain on paper towel
* serve with grits or with coconut rice and salad (supplied by one of my fav twitterers :)
Enjoy
Monday, November 2, 2009
Throwdown - Mac and Cheese
For anyone that knows me, they know that I am a HUGE Food Network fan. I can sit and watch this network for hours and not get hungry...most of the time. One of my favorite shows would have to be Throwdown with Bobby Flay. On the show he's given a mission to go to a chef's home turf and challenge them on one of their specialty dishes. Most of the time I watch this show and without getting hungry, but last night was another story. On this episode Bobby Flay went to the Reading Terminal Market in Philadelphia and challenged Delilah Winder to a Macaroni and Cheese THROWDOWN. They had me at MAC and CHEESE. I'd like to say that my Mac and Cheese is next to the best I've ever had. I'm a serious horn tooter lol. But Delilah's mac and cheese, which was named the best in America by Oprah Winfrey, has a SERIOUS dish on her hands. It was so serious that I almost got on the 20 dollar NY/PA bus this morning. Her mac and cheese has not one, not two but SEVEN different cheeses. OH MY GOODNESS is what I said. I just know that my little once a year mac and cheese has a lot of work to do. I think I still might go out to Philly this week just for the mac and cheese and for 20 bucks round trip, why not?
Peep below for the recipe...
Delilah Winder - 7 Cheese Mac and Cheese
Ingredients
* 2 pounds elbow macaroni
* 12 eggs
* 1 cup cubed Velveeta cheese
* 1/2 pound (2 sticks) butter, melted
* 6 cups half-and-half, divided
* 4 cups grated sharp yellow Cheddar, divided
* 2 cups grated extra-sharp white Cheddar
* 1 1/2 cups grated mozzarella
* 1 cup grated Asiago
* 1 cup grated Gruyere
* 1 cup grated Monterey Jack
* 1 cup grated Muenster
* 1/8 teaspoon salt
* 1 tablespoon black pepper
Directions
Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.
Peep below for the recipe...
Delilah Winder - 7 Cheese Mac and Cheese
Ingredients
* 2 pounds elbow macaroni
* 12 eggs
* 1 cup cubed Velveeta cheese
* 1/2 pound (2 sticks) butter, melted
* 6 cups half-and-half, divided
* 4 cups grated sharp yellow Cheddar, divided
* 2 cups grated extra-sharp white Cheddar
* 1 1/2 cups grated mozzarella
* 1 cup grated Asiago
* 1 cup grated Gruyere
* 1 cup grated Monterey Jack
* 1 cup grated Muenster
* 1/8 teaspoon salt
* 1 tablespoon black pepper
Directions
Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.
Friday, October 9, 2009
Food And Wine Fest
Long time no see to my fellow bloggers and readers. Oh how I have missed you. It's been quite a September/October and you can find out what's going on in my life here. In the mean time let's get down to business...
Today I was fortunate enough to be a volunteer for the New York Food & Wine Festival. If there was one word that I would use to describe the event I would say INCREDIBLE. For a foodie groupie like myself it felt like the Sundance Festival for food enthusiasts. I was able to see most of my favorite chefs from the food network as well as taste burgers from different restaurants in NYC.
When I found out that I would be volunteering at Rachel Ray's Burger Bash, I was too excited simply because if I had to choose a favorite food, hamburgers would be among the top 10. Some noteables were Shake Shack, who BTW had the only station where you can request a well done burger, Spike Mendohlson of Top Chef fame had a wonderful marshmallow milkshake that made me almost want seconds and I would have if I had a friendly relationship with milk. Those two ranked at the top for flavor and energy and line ease. The other tables had a lot of people and I'm sure the burgers were delicious, but many of them were pink practically raw...I love my steak a little pinkish but my burgers HAVE to be well. Who the hell wants to eat raw ground beef? Apparently a lot of people because they were eating them like it was their last meal. Seriously.
The best part of my night though, was being able to mix and mingle with other food enthusiasts and most of all THE CHEFS. As I was walking through nibbling, I thought about all of the chefs that were there and wondered how they must feel. I'm sure that when they first went to Culinary school they had no idea that they would be treated like rock stars. The food groupies are a trip and not to be messed with lol. They hustled to take pictures with the likes of Tyler Florence, Giada DeLaurentis, Rachel Ray, et al. If I were the type to fiend for pictures, I'm sure that I would have been right there cheesing it up with Tyler.
All in all the event was GREAT. It was sold out at $200 a pop. GASP! Yes the tickets were that high, why do you think I VOLUNTEERED? I was able to get the same experience for FREE! The great thing about the event is it raises money for the Food Bank of NY and Share Our Strength. These organizations help to feed the hungry of New York. Many of the events are sold out and I love that TV Food Network is involved.
This was definitely a highlight and I am glad that I was able to be present.
For more information about the Food & Wine Festival click here
Today I was fortunate enough to be a volunteer for the New York Food & Wine Festival. If there was one word that I would use to describe the event I would say INCREDIBLE. For a foodie groupie like myself it felt like the Sundance Festival for food enthusiasts. I was able to see most of my favorite chefs from the food network as well as taste burgers from different restaurants in NYC.
When I found out that I would be volunteering at Rachel Ray's Burger Bash, I was too excited simply because if I had to choose a favorite food, hamburgers would be among the top 10. Some noteables were Shake Shack, who BTW had the only station where you can request a well done burger, Spike Mendohlson of Top Chef fame had a wonderful marshmallow milkshake that made me almost want seconds and I would have if I had a friendly relationship with milk. Those two ranked at the top for flavor and energy and line ease. The other tables had a lot of people and I'm sure the burgers were delicious, but many of them were pink practically raw...I love my steak a little pinkish but my burgers HAVE to be well. Who the hell wants to eat raw ground beef? Apparently a lot of people because they were eating them like it was their last meal. Seriously.
The best part of my night though, was being able to mix and mingle with other food enthusiasts and most of all THE CHEFS. As I was walking through nibbling, I thought about all of the chefs that were there and wondered how they must feel. I'm sure that when they first went to Culinary school they had no idea that they would be treated like rock stars. The food groupies are a trip and not to be messed with lol. They hustled to take pictures with the likes of Tyler Florence, Giada DeLaurentis, Rachel Ray, et al. If I were the type to fiend for pictures, I'm sure that I would have been right there cheesing it up with Tyler.
All in all the event was GREAT. It was sold out at $200 a pop. GASP! Yes the tickets were that high, why do you think I VOLUNTEERED? I was able to get the same experience for FREE! The great thing about the event is it raises money for the Food Bank of NY and Share Our Strength. These organizations help to feed the hungry of New York. Many of the events are sold out and I love that TV Food Network is involved.
This was definitely a highlight and I am glad that I was able to be present.
For more information about the Food & Wine Festival click here
Monday, August 31, 2009
Biscuits + Cookies = Biskies
Last night I attempted to make Sweet Potato Biscuits. I will be the first to say that I am not a baker. But, that doesn't stop me from trying different things like cakes, cookies and the like, but it does make me a little nervous. Baking is a very precise skill and I tip my hat to those who have mastered it.
My inspiration behind wanting to make this recipe comes from watching The Secret Life Of Bees. It was a typical stay at home Friday night and the movies were on deck. There was one scene where Queen Latifah's character said something about Sweet Potato Biscuits and my mouth started to water. The very next day, I went to the supermarket and got the ingredients. I knew going in that I had my work cut out for me simply because I have never made rolled biscuits. I usually make drop biscuits off the box lol. I feel like this was a new frontier.
I won't lie and say that they came out fluffy and biscuit like, but they weren't bad either. I altered a few things for flavor - (almond extract and cinamon to the sweet potato puree) you can never have too much flava. When all of the ingredients came together I thought that I was pretty successful. It had a nice consistency and it wasn't too doughy. When it came time to roll out though, I think that's where I veered a little to the wrong of things. I might have gotten a little rolling happy - it happens lol. I didn't think too much of it until after I baked them and they pretty much stayed the same way lol. The recipe didn't call for yeast so I didn't expect too much of a rise, but it did call for four tsps of baking powder which I think helps with a rise. I'm not sure what I was expecting since I didn't have a picture in mind or sight for that matter (didn't have a printout, I only had the mobile site on my blackberry).
After all was said and done and the "biskies" were done I whipped up a quick honey butter (I eyeballed it, a little butter and some honey) and began to munch. I'll pat myself on the back because although they didn't look like the typical biscuit they still tasted pretty good with the honey butter. I'm a big bread eater so it was a win-win for me.
Below I posted the recipe in any case you want to try it. Let me know how it turns out :)
*note: after reading the reviews, it appears that I am not the only one that had the same experience :)
Sweet Potato Biscuits
Ingredients
* 1 1/4 cups all-purpose flour
* 2 heaping tablespoons sugar
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup mashed cooked sweet potatoes
* 1/4 cup (1/2 stick) softened butter
* 2 to 4 tablespoons milk (depending on the moisture of the potatoes)
Directions
Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
My inspiration behind wanting to make this recipe comes from watching The Secret Life Of Bees. It was a typical stay at home Friday night and the movies were on deck. There was one scene where Queen Latifah's character said something about Sweet Potato Biscuits and my mouth started to water. The very next day, I went to the supermarket and got the ingredients. I knew going in that I had my work cut out for me simply because I have never made rolled biscuits. I usually make drop biscuits off the box lol. I feel like this was a new frontier.
I won't lie and say that they came out fluffy and biscuit like, but they weren't bad either. I altered a few things for flavor - (almond extract and cinamon to the sweet potato puree) you can never have too much flava. When all of the ingredients came together I thought that I was pretty successful. It had a nice consistency and it wasn't too doughy. When it came time to roll out though, I think that's where I veered a little to the wrong of things. I might have gotten a little rolling happy - it happens lol. I didn't think too much of it until after I baked them and they pretty much stayed the same way lol. The recipe didn't call for yeast so I didn't expect too much of a rise, but it did call for four tsps of baking powder which I think helps with a rise. I'm not sure what I was expecting since I didn't have a picture in mind or sight for that matter (didn't have a printout, I only had the mobile site on my blackberry).
After all was said and done and the "biskies" were done I whipped up a quick honey butter (I eyeballed it, a little butter and some honey) and began to munch. I'll pat myself on the back because although they didn't look like the typical biscuit they still tasted pretty good with the honey butter. I'm a big bread eater so it was a win-win for me.
Below I posted the recipe in any case you want to try it. Let me know how it turns out :)
*note: after reading the reviews, it appears that I am not the only one that had the same experience :)
Sweet Potato Biscuits
Ingredients
* 1 1/4 cups all-purpose flour
* 2 heaping tablespoons sugar
* 4 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup mashed cooked sweet potatoes
* 1/4 cup (1/2 stick) softened butter
* 2 to 4 tablespoons milk (depending on the moisture of the potatoes)
Directions
Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
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