Friday, November 18, 2011

Sweet Potato Biscuits


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 375ยบ for 15-20 minutes. Mine took the full 20 minutes at our 7,000 foot elevation.



They came out moist and flaky, and just so lip-smackin' good with a little vegan butter. You could call them scones if you want, and serve them with jam for breakfast, but I think they'll be just perfect with our Thanksgiving dinner, and maybe yours too.

8 comments:

Teri said...

Looks good and simple, I may be able to make these in the convection oven in my RV.

Anonymous said...

nomolicious!!! ;) as an aside...i wish you had a link button on your kimmiles site at the top to your positively vegan blog...don't know if it's possible, but i think it would make it easier to navigate to your vegan blog.

Katherine said...

Well these look simple enough, and look GOOD!! I suppose I could use canned pumpkin as well?? I always have some of that on hand as the pups get a good spoonful with morning and evening meals, and I'm all about anything pumpkin!

Kim Miles said...

I'm sure pumpkin would be great too. Let us know how it works!

ka mcdougall said...

Love pumpkins and also love your snowglobe beads.

Franceenie said...

Beads and good food....what more could a person need!!!!!

JoyceK said...

What wonderful recipes...who knew Vegan could be so delicious?? Will make the sweet potato biscuits this weekend for my son's belated Thanksgiving celebration. I'd LOVE one of the "BEADS" you are so generously giving away. Will be keeping my fingers crossed.

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