<http://schema.org/recipeInstructions>
" Heat oven to 475 degrees F. Cut butter into small cubes and chill in freezer 15 minutes. Place sweet potato in a microwave-proof dish with 3 tablespoons water, cover, and cook on high until very tender, 6 to 8 minutes. Mash and refrigerate to cool. Stir in buttermilk. Stir dry ingredients together in a large bowl. Cut in butter using either a pastry blender, two knives, or your fingers until mixture resembles a coarse meal, working quickly to avoid warming butter. Stir in sweet potato-buttermilk using a wooden spoon just until dough begins to form. Turn out onto a lightly floured surface and knead 3 to 4 turns to combine. Pat dough into a 7- by 10-inch rectangle and cut out biscuits using a 3-inch cutter (gather together scraps until all dough has been used). Place 2 inches apart on a baking pan and bake on top shelf of oven 15 to 20 minutes. Transfer to a wire rack. Serve warm or at room temperature."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29927/sweet-potato-biscuits-recipe/>