Pair It With A Meal Or Enjoy Them On Their Own, These Sweet Potato Biscuits Are Delicious And Versatile!
Makes 16
Ingredients
1 Lg red skinned sweet potato/yam, about 1 ¼ pound, pierced with a fork
1 1/3 C GF Multi-purpose flour (like King Arthur)
2/3 C Yellow cornmeal
1 T Baking powder
¾ t salt
½ C Butter, unsalted, chilled & cut into ½” cubes (Almond butter or Apple sauce may be
substituted for dairy free.)
½ C Buttermilk (for Dairy free: Combine 120 mL of almond milk with 15 mL of lemon
juice or apple cider vinegar. Let it sit for 5-10 minutes before using.)
¼ C Maple syrup, grade ‘B’
½ C Pecans, toasted & chopped
Directions
Preheat oven to 425 F. Line baking sheet with parchment. Microwave potato until
tender, about 6 minutes per side. Halve & scoop out 1 C flesh. Cool. Blend 1 1/3 C flour
and the next 3 ingredients in food processor. Add butter, pulse to coarse meal. Add
potato, buttermilk, and syrup, process to blend. Add nuts; pulse to blend.
Sprinkle dough with flour. Pat into 8 ½ inch square. Cut into 16 biscuits. Transfer to
baking sheet. Bak until tester inserted into center comes out clean. 18 – 22 minutes.