Such a SWEET Giveaway!

Time is running out for you to enter our Great New Pop'rs Thanksgiving Extravaganza! To get started, Click Here. Then, Click Here, Here and, of course, Here and Here, before, at last, Clicking Here, Here and Here!! And then, of course, you must Click Here!

Remember--you get one entry for each comment. This Great Giveaway closes at 11:59 p.m. on Thanksgiving Eve. The more you comment, the better your chances of winning! And send me a recipe at veggiemom@poprs.com for another entry! If you comment on all my posts from this past week plus send in a recipe, you'll be Living La Vida Loca!

And, speaking of which, we've got a Sweet Recipe for ya today! Kathleen, she of Katydid and Kid, sent me this Delish Dish, which she makes each Turkey Day and for Christmas, too. Enjoy!

Kathleen's Sweet Potato Biscuits

1 2/3 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1/2 teaspoon nutmeg
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 sweet potato (10 ounces)--baked, peeled and pureed
1/4 cup cold half-and-half
2 tablespoons sesame seeds

Preheat the oven to 425°. Line a baking sheet with parchment paper.

In a bowl, combine the flour, sugar, nutmeg, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.

Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.