Nothing says “Thanksgiving” like the sweet potato. Although, how these tasty tuberous roots should be prepared for Thanksgiving dinner is hotly debated. Sweet potatoes usually show up on the holiday table in the form of casserole topped either with marshmallows or pecan streusel or, in some decadent cases, both. This year, I’m circumventing the debate between marshmallow purists and pecan lovers altogether: I’m skipping the casserole and making fluffy, buttery sweet potato biscuits.
These would be great with dinner and even better for a day-after-Thanksgiving brunch. They’d also make charming mini biscuit appetizers stuffed with baked ham and pepper jelly or smoky chipotle (we’ll have more chipotle peppers on Tuesday!) pimento cheese or cream cheese and cranberry chutney.
Sweet Potato Biscuits
2 1/4 cup all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 stick butter
1 1/2 cup mashed sweet potato
4 TBS sugar
1/4 – 1/2 cup Brown’s Dairy buttermilk
Preheat oven to 450 degrees. Combine flour, baking powder, salt and sugar. Cut cold butter into flour with fork or fingers until it resembles coarse crumbs. In separate bowl, mix sweet potatoes and buttermilk then add to flour mixture to form a soft dough. Pat or roll out to 1/2 inch thickness then cut biscuits with a jelly jar and place on buttered baking sheet. Bake for about 10-12 minutes.
We’re still distributing the hundreds of pounds of sweet potatoes we harvested several weeks ago. Come get some at OXCM on Tuesday!