I have big plans for Thanksgiving this year. Some of the recipes can be trusted to improvisation on the big day, but there's one in particular I don't want to leave to chance. I'm not really a baker, and I want the Sweet Potato Biscuits to be perfect, so I decided to take them for a test drive. As it turns out, there was no need to worry. This is a simple, traditional biscuit recipe that takes no real "skill." If you can Measure Stuff and Stir Stuff, you can make these! They came out perfect the first time. So perfect, in fact, I made a second batch because my taste testers ate them all up and wanted more.
I had two fat sweet potatoes sitting on the counter, so I poked some holes in them with a fork, threw them in the oven and baked them until they were nice and soft, then pureed them in the food processor with just enough water to make them smooth. I had more than enough for the biscuits, so some of it became my grandson's first homemade baby food. I'm so proud. He's been eating sweet potatoes from a jar, and I'm thrilled to finally be able to cook something for him. And yes, of course you can buy canned sweet potatoes or yams. Don't beat yourself up if you decide to go that way. It's faster and easier, and your biscuits will still be wonderful.
Sweet Potato Biscuits
(These amounts make about 6 biscuits. You might want to double the recipe!)
1 cup sweet potato puree
1 cup flour (I made one batch with quinoa four, and one with whole wheat. Nobody had a real preference.)
1 T baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 cup olive oil
2 T maple syrup
Stir everything together just until mixed, and turn the dough onto a floured board. Sprinkle a little flour on top, and pat dough into a rectangle about 3/4 inch thick. Cut into 6 squares. Place biscuits on a lightly oiled baking sheet, and bake at 375º for 15-20 minutes. Mine took the full 20 minutes at our 7,000 foot elevation.