Tuesday, March 19, 2013
Sweet Potato Biscuits
Makes roughly 10 biscuits
* 1/2 cup sweet potato, cooked and mashed (1 small to medium-sized sweet potato)
* 1 1/2 cups all purpose flour
* 1/2 cup whole wheat flour
* 1 Tbsp baking powder
* 1 tsp salt
* 1/4 cup unsalted butter, cold
* 3/4 cup milk
* 1/2 tsp chili powder or ground cumin (optional)
1. Preheat oven to 450 degrees and grease a cookie sheet. Quarter the sweet potato, place in a pot of water, bring to a boil and cook for 10-15 minutes until sweet potato is soft all the way through. Drain and let cool completely, then peel and mash. Set aside in fridge.
2. Combine the flour, baking powder and salt and stir well to combine. Cut the cold butter into small pieces and cut into the dry ingredients using two knives or a pastry cutter until the mixture resembles coarse cornmeal. Chill until ready to use.
3. Add the milk to the mashed sweet potato and mix well with a whisk or a fork. Add any spices you'd like to use to this mixture. Pour the sweet potato and milk mixture into the dry ingredients and stir quickly to form a ball (you may need to use your hands...)
4. Turn the dough out onto a floured surface and knead just until it comes together (you don't want to handle it too much or it will get tough.) Pat the dough out lightly with your hands until it is roughly 1/2 inch thick. Cut into rounds with either a biscuit cutter or the floured edge of a drinking glass, tin can, etc.
5. Bake on the greased cookie sheet for 10-15 minutes or until the biscuits are light brown.