Sweet Potato Biscuits

Yesterday I blogged a delicious dish I think everyone should consider adding to their Thanksgiving menu, because I think you and your guests will inhale it.  Today I’m blogging another dish I think would be very appropriate for a Thanksgiving spread, especially because I know some families have a bread basket on their tables.  And I think these Sweet Potato Biscuits would be a spectacular alternative to dinner rolls. Or perhaps a lovely addition to the more ubiquitous dinner rolls.

Think about it, you’re getting the nutrition from the sweet potatoes along with your carbs; biscuits don’t have yeast in them, so they are much faster and easier to make; and it would be an unexpected twist for your guests.  And you could easily turn them into drop biscuits for even less effort.

We found these to be quite wonderful.  I’m also thinking that these could make a terrific breakfast or brunch item the day of or the day after Thanksgiving.  Something to ponder…  Anyway, I hope you enjoy them in whatever capacity you choose.

Source: adapted from Food Network Kitchens Favorite Recipes

Ingredients:
1 small sweet potato, peeled and chopped into bite-size chunks
Olive oil
Kosher salt and black pepper
1 1/2 cups flour, plus additional for dusting
1 tbs baking powder
1 tbs light brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice
5 tbs unsalted butter, chilled
1/2 cup whole milk

Directions:
Position a rack in the center of your oven and preheat to 400 F.
In a mixing bowl, toss the sweet potato with a drizzle of olive oil and salt and pepper to taste. Place in a baking dish and roast in the oven for 25 minutes, until cooked through and just starting to brown.
Remove from the oven, let cool slightly, then place in a food processor. Puree until it’s completely smooth. Set aside.
Raise the oven temperature to 425 F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and allspice. Place the butter in, and use a pastry blender to cut the butter into the flour mixture. You are done when the butter resembles small peas.
In a small bowl, measure out 3/4 cup of the sweet potato puree and add the milk. Mix to combine, then pour the mixture into the flour. Use a rubber spatula to combine them. Knead the dough in the bowl for one minute with well-floured hands, then turn it out onto a floured flat surface.
Flour your rolling pin, then roll the dough out to a height of one inch. Flour a 3-inch biscuit cutter and stamp out biscuits. Re-roll the scraps and stamp out more biscuits. You should have 8 biscuits in total.
Place the biscuits on the baking sheet and bake for about 12 minutes, until lightly browned. Cool briefly before serving.

2 Responses to Sweet Potato Biscuits

  1. Pingback: Chili Dogs | The Texan New Yorker

  2. Pingback: Pumpkin and Fried Sage Pizza, Plus a Thanksgiving Round-Up | The Texan New Yorker

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