I always seem to make too many sweet potatoes for my most requested Sunday Sweet Potatoes dish for Thanksgiving. So there are two things you do with excess sweet potatoes. Oh, and in November / December they are really inexpensive.
1 – feed dogs mashed sweet potatoes – they totally love it. And then they start to expect it – spoiled puppies. But I love them – probably way too much.
2 – make sweet potato biscuits. A sublime thing, that is stupidly, simple.
I was living in Chapel Hill, NC the first time I had sweet potato biscuits and they were served just like this – with salty ham and horseradish cream. Heavenly.
Sweet Potato Biscuits
- 5 cups self-rising flour
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 1 cup cold butter, cut into small cubes
- 1/4 cup cold vegetable shortening
- 2 cups buttermilk
- 1 cup cooked mashed sweet potato
- 2 Tbsp. butter, melted
Preheat oven to 425°. Stir together first 3 ingredients in a large bowl. Cut butter cubes and shortening into flour mixture with pastry blender or fork just until mixture resembles coarse meal. Cover and chill 10 minutes.
Whisk together buttermilk and sweet potato. Add to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a well floured surface, and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, reshaping scraps once. (Do not twist cutter.) Place rounds on a parchment paper-lined baking sheet.
Bake at 425° for 18 to 20 minutes or until biscuits are golden brown. Remove from oven, and brush tops of biscuits with melted butter. Serve immediately.
Makes 3 dozen.
Made a half recipe this time, but they were excellent.
Had been using Emeril’s recipe for sweet potato biscuits, but I think the Foster’s Market version rose a bit better. I do like the use of ground pecans in Emeril’s recipe. Need to figure out how to combine the two.