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Sweet Potato Biscuits

Updated February 23, 2016
This image courtesy of Joseph DeLeo

A delightful and surprising twist on an old saw. One of the most successful appetizers we ever served was a tray of these melt-in-your-mouth biscuits, spread with honey mustard and stuffed with ham slices.

Makes1 dozen

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Cocktail Party, Family Get-together

Recipe Courseappetizer, side dish, snack

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch, dinner, lunch

Moodblue

Taste and Texturebuttery, light, sweet

Type of Dishbiscuits, quickbreads

Ingredients

  • 1 medium (9-ounce) sweet potato, “Louisiana yam,” unpeeled
  • 6 tablespoons (¾ stick) unsalted butter, melted
  • ½ cup milk
  • 2 tablespoons granulated sugar
  • 1 large egg, beaten
  • 1¼ cups cake flour
  • 1¼ cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt

Instructions

In a medium saucepan, cook the whole sweet potato in boiling (unsalted) water until tender when pierced with the tip of a sharp knife, about 20 minutes. Let the sweet potato cool, then pare it and mash until smooth. You should have about 1 cup mashed sweet potato. Let the cooking water cool to warm (105° or less).

Position a rack in the center of the oven, and preheat to 425°.

In a medium saucepan, stir the mashed sweet potato with the melted butter until smooth. Transfer the mixture to a medium bowl. Stir in the milk, sugar, and egg. Sift the cake and all-purpose flours, baking powder, and salt into a medium bowl, and then stir into the liquids to combine. Knead briefly in the bowl to form a soft dough.

On a floured work surface, roll out the dough to ¼-inch thickness. Using a 2½-inch round cookie cutter, cut out biscuits. Gather up the scraps, reroll, and repeat the procedure until 12 biscuits are cut out. Transfer the biscuits to an ungreased baking sheet.

Bake the biscuits until golden brown, 15 to 20 minutes. Serve hot, warm, or at room temperature.

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OK, it's me again. I just made these--NO POTATO WATER NEEDED AT ALL--and I'm happy with the result. They are very very light inside with a little crunch on the outside. The sweet potato flavor is not strong enough for me, so I'm a little disappointed on that score, but next time I think I'll add some minced rosemary or something for a little heat. I'm going to serve them with a cheese plate and fig spread, and I think they'll be terrific.

Re: Cooking water: My reaction, too! I have decided to make them today for a new year's party. If the dough is way too stiff, I can try to thin it with some of that potato water, I guess. But my regular biscuit recipe calls for just 3/4 cup of milk, so maybe the potato water is just a sloppy forgotten detail. I'll let you know how they turn out.

The recipe states that you should cool the cooking liquid but then it does not state what to do with it (or part of it)... and it talks about liquid(s) but the only liquid mentioned is milk. I would love to make these biscuits but would need to know about the cooking liquid!

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