Sweet Potato Biscuits

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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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