I wasn't sure what my work schedule was looking like for the holidays until last week. I'm happy to say that I will have most of them off, and I'm looking forward to spending good quality time with my friends and loved ones. Liam and I normally go up to the mountains, but this year we will be with my Boo and his family. I'm really excited to start new traditions and create new memories with my love and Liam.
Last year I made these Sweet Potato Biscuits and they were such a hit, so of course I will be making them to bring along. Everyone associates me with being a pastry chef, so the pressure is on!
Plan ahead to make the sweet potato…just place whole potato on sheet pan and bake at 375º for about an hour, or until tender. Peel, mash, and chill until ready to make biscuits.
These are loaded with healthy goodness too! We all know how good sweet potatoes are for you, and you can certainly substitute whole wheat flour or even add some nuts too. I hope you are enjoying all the fall recipes I've been sharing. More to come for sure!
Sweet Potato Biscuits
makes about 14
Preheat oven the 350º F
2 Cups All Purpose Flour
2 Tablespoons packed Dark Brown Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Sea Salt
1/4 Teaspoon Pumpkin Pie Spice
1 Stick Unsalted Butter, Cubed and Cold
3/4 Cup Sweet Potato, Cooked, Cooled, and Mashed
1/2 Cup Milk
1 Teaspoon Sugar
Combined dry ingredients in a large bowl.
Cut in cold butter, with pastry cutter or hands. Make sure to work fast, as to not let butter get warm or melt.
In a small bowl mix milk and sweet potatoes, combine with flour and butter mixture.
Mix until combined.
Turn onto lightly floured work surface, form together and press into flat circle about 8 inches in diameter.
Cut with biscuit cutter, pressing down (not twisting cutter).
Place on parchment lined baking dish.
Brush tops with melted butter and sprinkle with sugar.
Bake for about 8-10 minutes until bottoms are slightly browned.
Cool for about 10 minutes.
Serve warm with butter or jam.