Sweet Potato Biscuits

sweet-potatoes-knife-transRecipe by Rebecca Dienner for The FruitGuys

INGREDIENTS
1 cup cooked, mashed sweet potato (see Cook’s note)
6 tablespoons melted butter, divided
1 1/4 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
Pinch salt
1/4 cup milk

PREPARATION

  • Preheat oven to 400 °F.
  • In a large bowl, mix mashed sweet potato with 4 tablespoons of melted butter. In another bowl, mix the flour, sugar, baking powder, and salt.
  • Pour the dry ingredients over the sweet potatoes and with a spoon or spatula, mix until all ingredients are well incorporated.
  • Add milk to the sweet potato mixture and mix until a soft dough forms.
  • Roll dough out into a 3/4-inch thick rectangle.
  • Using a 2 1/2-inch round biscuit cutter, cut out 10 biscuits.
  • Brush biscuits with remaining melted butter and place on lightly oiled baking sheet.
  • Bake in the oven until biscuits begin to brown, about 20 minutes.

Makes 10 biscuits. Prep time, 10 minutes; cook time, 20 minutes.

Cook’s note: To mash sweet potatoes for this recipe, scrub and peel sweet potatoes and cut into large, evenly sized chunks. Either steam or boil until fork-tender (15–25 minutes depending on size of chunks and cooking method). Puree in a food processor or hand-mash using a potato-ricer.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.