classic bread stuffing
November 23, 2011 § 6 Comments
Sweet Potato Biscuits
These are so, so good. Though tasty, the sweet potato/yam also adds a pretty color and moisture. The cayenne lends an ever-so-slight bite, as well.
1 pound sweet potatoes or yam (one large one is usually sufficient)
2½ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon cayenne
8 tablespoons unsalted butter (chilled), cut into small pieces
¼ cup milk
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Prick the sweet potato and bake until soft, about 45 minutes – 1 hour (you can also do this more quickly in the microwave, which I did). Once the sweet potato has cooled, scoop the flesh from the skin and mash. You should have about 1¾ cups puree.
Stir together the flour, baking powder, sugar, salt and cayenne. Cut in butter with a pastry cutter or your fingers until it resembles a course meal. In a small bowl, mix milk with sweet potato puree and add it to the butter/flour mixture. Mix dough with your hands, just enough to incorporate. If the dough is really sticky, add a touch more flour. Turn dough out onto floured surface and knead a few times (I do this directly on the baking sheet). Pat out to a ½” thickness. Cut biscuits into 2- or 3″ rounds. Place on parchment-lined cookie sheet, and bake until risen and slightly brown, about 12-15 minutes, depending on the size you cut them. Serve warm.
* * *
Recipe adapted from Martha Stewart Living Magazine via 3191 Miles Apart.