I was so convinced that I had already shared this sweet potato biscuit recipe with you that when my daughter put in a special request for them, I went to the 3191 Miles Apart archives to double check the ingredients. (I consider this blog to be my own personal recipe file).
I could have sworn...but, nope, not there. Let's fix that.
I first made these biscuits about 15 years ago after seeing the recipe in an issue of Martha Stewart Living. In North Carolina, where I was living at the time, these would be served with pieces of salty country ham tucked inside which is a pretty tasty combination, but we usually serve them on the side with soups and stews around here. They are simple, buttery and sweet which gives them a lot of kid-appeal. I like to bring these, warm from the oven and wrapped in a towel, to potlucks and family gatherings. There's never any left over.
Sweet Potato Biscuits
adapted from Martha Stewart Living Magazine
yield: about 20 small-size biscuits
1 pound sweet potatoes or yam (one large one is usually sufficient)
2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon cayenne
8 tablespoons unsalted butter (chilled), cut into small pieces
1/4 cup milk
Preheat oven to 400 degrees
Prick the sweet potato and bake until soft (about one hour...you can also do this more quickly in a microwave). Once the sweet potato has cooled, scoop the flesh from the skin and pass through a food mill, ricer or sieve. You should have about 1 3/4 cups puree.
Stir together the flour, baking powder, sugar, salt and cayenne. Cut in butter with a pastry cutter (or use your fingers) until it resembles a course meal. Mix milk with sweet potato puree and add it to the other ingredients. Mix dough, just to incorporate (I use my hands). If the dough is really sticky, add a touch more flour. Turn dough out onto floured surface and knead a few times. Pat out to a 1/2 inch thickness. Cut biscuits with a biscuit-cutter or glass. We make ours small, about 2 inches in diameter. Place on parchment-lined cookie sheet and refrigerate for 10 minutes. Place in preheated oven and cook until risen and slightly brown, about 12 minutes (longer for larger biscuits). Serve warm.
17 October 10