I had to resist repeating the fabulous Sweet Potato Spoon Bread that I served last year on Thanksgiving Day. (Too many recipes to try!!) These biscuits were barely sweet, unlike the spoon bread, and were quite tasty. I roasted and pureed the sweet potato days earlier, made the biscuits early on Thanksgiving day, and reheated them prior to eating. This recipe was adapted from Food and Wine, contributed by Tanya Holland.
My brother ate one topped with Thanksgiving leftovers for breakfast the next day- with cheese, of course! (& spinach spoon bread on the side!) They would also be nice for breakfast drizzled with honey.
- Total Time: 30 minutes, plus time for baking the sweet potato
- Servings: Makes about 14 2-inch biscuits
- 1 cup chilled sweet potato puree (can be made ahead)
- 3/4 cup chilled buttermilk
- 2 1/4 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing, optional
- Make the sweet potato puree: Pierce one 12-ounce sweet potato in a few spots with a fork and microwave at high power for about 10 minutes or roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a food processor. Measure out 1 cup of puree and refrigerate until chilled. (I roasted and pureed the sweet potato days ahead of time and stored in the refrigerator.)
- Preheat the oven to 450°. Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potato puree with the buttermilk. In a large bowl, whisk the flour with the brown sugar, baking powder, baking soda and salt. Sprinkle the cubed butter over the dry ingredients; using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture just until a soft dough forms.
- Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits on the prepared baking sheet and bake for about 10 minutes (on convection) to 15 minutes, until golden brown. Brush with the melted butter, if desired, and serve warm.
One Year Ago: