Here is a recipe for Sweet Potato Biscuits. (Note this is slightly different from the recipe provided in my Biscuit class)They go great with all of the leftover ham from Christmas dinner. After making all of the fuss for Christmas Eve dinner, all I do for the next day is make some biscuit and have leftovers. Theses biscuits were a huge crowd pleaser with the fam. They are one of those recipes that have the family wandering the kitchen and asking if there are any more, and then giving a puppy dog look to try and get you to make some more. The sweet potato makes them unique from the traditional buttermilk biscuit. I peeled and boiled the sweet potato, but I imagine that roasting them would provide a caramelized rich flavor. This recipe can be doubled and the biscuits freeze well, but trust me, there will not be leftovers.
1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown or white sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus a few tablespoons melted butter to brush on top
1/2 cup sweet potato puree chilled, about one good sized peel sweet potato or yam
1/3 cup plus 3 tablespoons of buttermilk
fork into a smooth puree. Place in a container and let cool in the frigerator
In a food processor, combine the flour, baking soda, baking powder and salt. Pulse to mix. Add the cubed chilled butter and pulse until the the flour/butter mixture forms a fine meal.
Combine the flour/butter mixture, the sweet potato puree and the buttermilk. It will be a moist dough.
Place the dough out on a well floured surface.
Add some flour and knead a few times. Pat down and roll out to an inch thick.
With a 2-3 inch biscuit cutter, cut out the biscuits and place them on a parchment paper lined baking pan. Make sure you press the biscuit cutter down straight in one motion. Don’t twist the cutter because that will create a seal and prevent them from rising.
Brush with melted butter and Bake for 20-24 minutes in a preheated 425 degree oven. Brush again when they come out.
Serve with leftover Christmas Ham