Sweet Potato Biscuits

These are from my new cookbook that has heritage recipes:

SWEET POTATO BISCUITS #1

1 cup boiled and finely mashed sweet potatos
2 well-beaten eggs
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 scant tablespoons lard or butter
1 tablespoon sugar (if desired)
2 cups milk

Mix together all the dry ingredients. Stir in beaten eggs and potatoes into the milk. [Add dry ingredients to the milk mixture]
If the mixture is too soft, add sufficient flour to make a soft dough. Roll out lightly, cut with a biscuit cutter and bake in a hot oven for about 15 minutes
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SWEET POTATO BISCUITS #2

2 cups cooked and mashed sweet potatos
1/4 cup softened butter
1/2 cup + 2 tablespoons light cream
1 tablespoon honey of pure Maple syrup
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon grated nutmeg

Mix together potatoes and butter. Add cream and honey. In a seperate bowl sift together the remaining ingredients. Combine the sweet potato mixture and flour mixture to form a soft dough. Turn out on a floured board and kneed very lightly 5 times, or until the outside looks smooth. Roll out to 1/2" thickness and cut biscuits. Reroll scraps and cut again. Bake in 450 oven 20 minutes or until golden brown.