I used a book to create these little delights.
Sweet Potato Biscuits (makes 9 biscuits)
Adapted from Paula Deen's Southern Cooking Bible
3/4 c sweet potato, cooked and mashed
1/3 to 1/2 c milk
1 1/2 tbs + 1/2 tsp maple syrup
1 1/2 c all-purpose flour, plus more for dusting
1 tbs baking powder
1 tsp salt
6 tbs unsalted butter, cold and cut into cubes
- Preheat oven to 425º. Grease a baking sheet with the lubricant of your choice (spray, butter, etc.)
- In a small bowl, whisk together the sweet potato, 1/3 c milk, and maple syrup. In a large bowl, whisk together the flour, baking powder, and salt.
- Cut the butter into the flour using a pastry blender or two knives until the mixture resembles a coarse meal. Fold in the sweet potato mixture with a rubber spatula or wooden spoon until just combined. Add the rest of the milk a little at a time until the mixture is just moistened enough to come together. You might not use all of it depending on the moisture content of your sweet potato.
- Turn the dough out onto a lightly floured surface. Knead it 3 or 4 times, just to bring it together. Pat it into a 1/2" thick round. Using a 2.5" or 3" biscuit cutter (or a glass in a pinch), cut out as many biscuits as you can. Re-pat the dough scraps and cut more biscuits. Place all the biscuits on the prepared baking sheet. Bake 12-14 minutes, until firm to the touch and a light golden brown. Serve with maple butter if desired, warm or room temperature.