Sweet Potato Biscuits
Sweet-Potato Biscuits
Sweet Potato Biscuits
Sweet Potato Biscuits



Sweet Potato Biscuits

Source: Better Homes and Gardens

Prep: 20 minutes
Bake: 15 minutes

1 cup mashed, cooked sweet potato*
1/4 cup sugar
1 beaten egg
1 tablespoon margarine or butter, melted
1 cup milk
3 cups self-rising flour
1 teaspoon baking powder
1/2 cup shortening

Combine mashed sweet potato, sugar, egg, and melted margarine or
butter in a mixing bowl. Beat with a fork until smooth. Stir in milk.
Set mixture aside.
Stir together self-rising flour and baking powder in a large mixing
bowl. Cut in shortening until mixture resembles coarse crumbs. Make a
well in the center of dry mixture. Add sweet-potato mixture and stir
just until combined.
Turn out onto a well-floured surface. Knead gently for 10 to 12
strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured
2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch
apart on a large baking sheet.
Bake in a 400 degree F oven for 15 to 20 minutes or until the
biscuits are lightly browned. Makes 16 to 18 biscuits.

*NOTE: To make 1 cup mashed potatoes, peel 2 medium sweet potatoes
(about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large
amount of boiling water. Simmer about 20 minutes or until very tender.
Drain. Mash with a potato masher or beat with an electric mixer.

Make-Ahead Tip: Cook and mash the sweet potato in a bowl. Cover and
chill up to 1 day ahead. Cool biscuits; place in an airtight freezer
container or a plastic freezer bag. Seal, label, and freeze up to 1
month. To reheat: wrap frozen biscuits in foil. Bake in a 350 degree F
oven for 10 to 15 minutes or until warm.

Source: http://www.bhg.com/bhg/recipe/recipe...recipeId=14263





Sweet-Potato Biscuits

Makes 8; Prep time: 25 minutes; Total time: 1 hour 20 minutes

1 3/4 cups all-purpose flour
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter
3/4 cup chilled sweet potato puree (see recipe below)
1/3 cup buttermilk

Making the Dough
In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2
tablespoons light-brown sugar, 2 1/2 teaspoons baking powder, 1
teaspoon salt, and 1/2 teaspoon baking soda. With a pastry blender or
two knives, cut in 6 tablespoons chilled unsalted butter, cut into
pieces, until mixture resembles coarse meal, with some pea-size lumps
of butter remaining. In a small bowl, whisk together 3/4 cup chilled
sweet potato puree and 1/3 cup buttermilk; stir quickly into flour
mixture until combined (do not overmix).

Shaping the Biscuits
Turn out dough onto a lightly floured surface, and knead very gently
until dough comes together but is still slightly lumpy, five or six
times. (If dough is too sticky, work in up to 1/4 cup additional
flour.) Shape into a disk, and pat to an even 1-inch thickness. With a
floured 2-inch biscuit cutter, cut out biscuits as close together as
possible. Gather together scraps, and repeat to cut out more biscuits
(do not reuse scraps more than once).

Baking the Biscuits
Preheat oven to 425 , with rack on lower shelf. Butter an 8-inch cake
pan. Arrange biscuits snugly in pan (to help them stay upright). Brush
with 1/2 tablespoon melted butter. Bake until golden, rotating once,
20 to 24 minutes.



Sweet-Potato Puree

Serves 4; Prep time: 10 minutes; Total time: 30 minutes

3 large sweet potatoes, peeled and cut into 2-inch chunks
Maple-Butter, Orange-Ginger, or Lime-Cayenne flavoring (optional)
Coarse salt and ground pepper

In a large saucepan, cover potatoes with water. Bring to a boil;
cook until tender when pierced with the tip of a paring knife, 15 to
20 minutes. Drain potatoes; puree in food processor.
Add flavorings, if desired; puree. For Maple-Butter: Add 2
tablespoons each melted butter and maple syrup; serve puree with more
butter and syrup. For Orange-Ginger: Add 1/4 cup each milk and orange
juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh
ginger. For Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of
cayenne; thin with a bit of cooking liquid, if needed.
Season with salt and pepper.

Source:
http://www.marthastewart.com/page.jh...&id=recipe4046





Sweet Potato Biscuits

2 cups self-rising flour
3 tablespoons brown sugar
1/4 teaspoon ground allspice
1/4 cup butter or margarine
3 tablespoons butter-flavored shortening
1 cup sweet potatoes, mashed
1/4 cup plus 2 tablespoons milk
2 tablespoons butter or margarine, melted

Combine first 3 ingredients in a bowl. Cut in 1/4 cup butter and
shortening with a pastry blender until mixture is crumbly. Add sweet
potato and milk, stirring just until dry ingredients are moistened.
Turn dough out onto a floured surface; knead 3 or 4 times.
Roll dough to a 1/2-inch thickness; cut with a 2-inch biscuit cutter.
Place biscuits on an ungreased baking sheet. Brush with melted butter.
Bake at 400 degrees for 12 minutes.

Yield 1 1/2 dozen.

Source: http://southernfood.about.com/librar...9/bl90321i.htm





Sweet Potato Biscuits

1 medium (9oz) sweet potato -- unpeeled
6 tablespoons unsalted butter -- melted
1/2 cup milk
2 tablespoons sugar
1 large egg -- beaten
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1 Tbsp.+ 1 tsp baking powder
1 teaspoon salt

In a medium saucepan, cook the whole sweet potato in boiling
(unsalted) water until tender when pierced with the tip of a sharp
knife, about 20 minutes. Let the sweet potato cool, then pare it and
mash until smooth. You should have about 1 cup mashed sweet potato.
Let the cooking water cool to warm (105 deg. or less).
Position a rack in the center of the oven and preheat to 425 degrees.
In a medium saucepan, stir the mashed sweet potato with the melted
butter until smooth. Transfer the mixture to a medium bowl. Stir in
the milk, sugar, and egg. Sift the cake and all-purpose flours, baking
powder, and salt into a medium bowl, and then stir into the liquids to
combine. Knead briefly in the bowl to form a soft dough.

On a floured work surface, roll out the dough to 3/4 inch thickness.
Using a 2 1/2 inch round cookie cutter, cut out biscuits. Gather up
the scraps, reroll, and repeat the procedure until 12 biscuits are cut
out. Transfer the biscuits to an ungreased baking sheet.
Bake the biscuits until golden brown, 15 to 20 minutes. Serve hot,
warm, or at room temperature.
Makes about 12 biscuits.

Source: http://www.dianaskitchen.com/page/bread/spbisc.htm


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