1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 sweet potatoes, peeled and cubed
1/2 cup butter
2 tablespoons all-purpose flour
2 tablespoons baking powder
1 tablespoon distilled white vinegar
1/4 cup chopped fresh parsley
1 chive, diced
1 teaspoon dried rosemary
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups dried flaky biscuit dough
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix salt, pepper, sweet potatoes and butter. Mix until well combined.
Spread mixture evenly in a 9x13 inch baking pan. Bake in preheated oven for 30 minutes.
In a medium bowl, mix flour and baking powder. Stir mixture into the butter mixture.
Bake until golden brown, 10 to 15 minutes. Remove pan from oven and brush tops with water until golden, 10 minutes. Remove from oven. Brush tops of sweet potatoes with egg white.
When sweet potatoes are cool, peel, and cut into wedges. Pull flesh out along side of sweet potato to expose seeds. Cut into wedges.
In a medium bowl, mix butter or margarine, bread crumbs, parsley, rosemary, cinnamon, nutmeg and biscuit dough. Roll biscuits into 1 inch rounds. Serve warm or cold.