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Chef Charlie's Halloween Sweet Tater Biscuits


3/4 cup cooked plain mashed sweet potatoes
3 tbsp chicken or beef broth
2 cups whole-wheat pastry flour, plus more for dusting
1/2 cup fine yellow cornmeal
1/4 cup finely chopped mint


Preheat oven to 325 degrees
Line 2 large baking sheets with parchment paper, set aside
In a large bowl, mix the sweet potatoes and broth, add flour, cornmeal and mint and stir until combined
Knead the dough until it holds together
Roll out half of the dough on a generously floured surface until about 1/4 inch thick
Use cookie cutters to cut shapes of pumpkins, leaves, or dog bones
Transfer to baking sheets; reroll and cut the remaining dough
Bake until dried and slightly golden on the bottoms, 35 to 40 minutes, cool

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