Here’s the thing about sweet potatoes: not only are they amazing on a pizza, scrumptious in a soup, divine when cut and baked into fries, fantastically layered onto bruschetta, and just simply good when baked and eaten plain, but they also have the power to become biscuits. BISCUITS!
Right, so biscuits… The anatomy of a basic biscuit contains a flour, baking powder, salt and and butter. Usually there’s some milk because biscuits like a bit of moisture, but once in a great while the Maker of Biscuits will employ an adjunct moisture giving ingredient. Today (cue fanfare) sweet potato!
Aside from their moist and fluffy insides, these biscuits claim a delicate sweetness. It’s enough to be accentuated by a sweet condiment (whipped honey butter or maple creme fraiche) or contrasted with a bold and savory fried egg with bacon.
Sweet Potato Biscuits
4 Medium Sweet Potatoes (to make 1 C mashed)
1 ½ C All Purpose Flour
1 T Baking Powder
½ tsp Salt
2 T Sugar
1 Stick Unsalted Butter, chilled and cut into small pieces
Directions: Preheat oven to 425 degrees F. Pierce potatoes several times with a fork and bake on foil-lined baking sheet until tender and juice seeps from fork holes (approx 50 minutes.) Once potatoes have cooled, slices them in half lengthwise and scoop out the insides. Working in a small bowl with mashing utensil or immersion blender, mash potatoes until very smooth. Refrigerate until cool.
Once potatoes are cooled, mix together flour, baking powder, salt and sugar. Blend in butter with a pastry blender or by hand until the mixture has formed a coarse meal. It’s okay if some pieces of butter are slightly larger—this will make your biscuits flaky and awesome. Measure 1 C of mashed potato (reserving any remainder for another use) and work it into the flour mixture until just combined.
Preheat oven to 425 degrees F again. Work spoonfuls of dough into rounded balls and space them about an inch apart on a parchment lined baking sheet. I made 10 medium sized biscuits but you can make whatever size you like. Bake for 18-20 minutes.