November 1, 2011
November’s here, which means we can at last turn our attention to that best holiday of all, Thanksgiving.
I am especially biased about this year’s Thanksgiving because it happens to coincide with my twenty-ninth birthday. There will be food, and celebration, and football, and food, and probably a nap or two, and wine and reading uninterrupted in a comfy chair for at least an hour, and food, and good satisfied contented feelings, and laughter, and these sweet potato biscuits.
SWEET POTATO BISCUITS
from Gourmet online, August 2008
I don’t need to sell you on these, do I? I mean, come on! Sweet. Potato. Biscuits. Has there been a lovelier combination of three food-related words in the history of the English language?
Okay, so I tend towards hyperbole, but to be perfectly honest, these really are delicious. And they disappeared in about an hour when I made them a few weeks back. Some friends had brought over slices of fantastic, local Black Forest ham, so we layered that onto the biscuits as part of a brunch spread. I urge you to do the same!
Also, I think that these would work quite well at the Thanksgiving table, wrapped up in a napkin in a basket and slathered with butter and/or honey. They’d also probably work wonderfully in building one of those “leftovers sandwiches”—cranberry jelly + turkey + sweet potato biscuit = I’m betting on a win.
1 lb sweet potatoes (that’s about 2 medium-to-large potatoes)
1 ½ cups all-purpose flour
2 T sugar
2 T milk
1 T baking powder
½ tsp. salt
1 stick cold butter, cut into pieces
NOTE—You will need to make the sweet potato puree & let it cool before you can make the biscuits, which will take about two hours. Feel free to do this step up to two days ahead, to save time.
Prick the sweet potatoes all over, then bake on a baking sheet until they are very soft to the touch, ~1 hour. Let them cool before halving the sweet potatoes and scooping their contents into the bowl of a food processor. Puree until smooth.
The biscuit recipe calls for only 1 cup of the puree, which is almost exactly what my two sweet potatoes yielded. If you have extra, stir it into pancake or muffin batter, or use it as homegrown baby food!
Stir the 2 tablespoons of milk into the 1 cup of sweet potato puree, and let the mixture cool for at least 30 minutes before using.
When you’re ready to bake the biscuits, heat the oven to 425° once again. Grease a baking sheet.
Whisk the dry ingredients together, then blend in the butter with your fingers or a pastry cutter until the mix looks like coarse meal. Stir in the sweet potato mixture to form a loose dough.
Drop the dough onto a greased baking sheet, spacing them at least 1” apart. Bake the biscuits until they have browned a bit and are firm to the touch, approximately 18-20 minutes. Transfer the biscuits to a rack to cool, and serve warm.