Sweet Potato Biscuits Adapted from Food & Wine Recipes
One ½ pound sweet potato
1 ¾ cups all-purpose flour
1 Tablespoon brown sugar
2 ½ teaspoons baking power
½ teaspoon baking soda
¼ teaspoon grated nutmeg
1 teaspoon salt
½ cup chopped pecans, diced
7 Tablespoons unsalted butter, cold, and diced into small pieces
1/3 cup low fat buttermilk
Pre-heat oven to 425 °F
Wash sweet potato and then, poke it several times with a fork.
Cook in microwave for 3-5 minutes at full speed until soft.
Cut in half, scoop out flesh, and smash with a fork. Allow to cool.
Then, measure out ¾ cup and save leftover sweet potato for another use, such as adding it to a squash soup or purée.
Put all of the next seven dry ingredients (including the nuts) into a food processor and pulse until mixed.
Add the cold butter and pulse until mixture looks like corn meal.
Then, add the buttermilk and the smashed sweet potato, pulsing until a ball is formed. Do not overwork or biscuits will be tough.
Place dough on a floured surface and knead it for several minutes until smooth.
Roll out to approximately 1/2 inch and cut into rounds. I use a very small cutter and end up with 24 biscuits.
Put on a baking sheet lined with a silicone baking mat, one inch apart.
Bake for 15 minutes. I turn my trays half way through the cooking process.
Serve warm with more sweet butter or honey mustard, especially if you are serving them with ham!
These biscuits freeze beautifully.