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Sweet Potato Biscuits

(Photo by: www.countryliving.com)

 

SERVES: 10 Biscuits

 

INGREDIENTS:

1 lb sweet potatoes

2 tablespoons milk

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 stick cold unsalted butter, cut into small pieces

 

INSTRUCTIONS:

 

Preheat oven to 425°F.

 

Prick sweet potatoes in several places with a fork, and then bake on a baking sheet (middle rack) until very tender, 1 to 1 hour & 25 minutes.

 

Cool.

 

Cut lengthwise and discard skin.

 

Purée sweet potato in a food processor.

 

Transfer 1 cup purée to a bowl, add milk and stir.

 

Left over puree can be stored for use at a later time.

 

Store in refigerator for about 30 minutes.

 

Preheat oven to 425ºF again.

 

Grease a large baking sheet.

 

In a large bowl, whisk flour, sugar, baking powder, and salt.

 

Add butter to the bowl with your fingertips until mixture resembles coarse meal.

 

Add sweet-potato mixture and stir until a dough forms. 

 

Place dough into equal mounds (about 10) onto greased baking sheet.

 

Keep at least 1 1/2 inches between each mound.

 

Bake for 18 to 22 minutes, until lightly browned and cooked.

 

Transfer biscuits to a rack to cool. Serve warm or at room temperature.

Posted by: / May 25, 2010

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