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Sunday, February 21, 2010

Sweet Potato Biscuits

Sweet potatoes are so good for you, why not find more ways to work them into your diet.  I had made a sweet potato mash to serve with a sauteed tilapia the other day and ended up with about a cup of left over potatoes.  The next night I was making a chorizo soup and wanted to incorporate these left overs somehow.  I've heard about sweet potato biscuits but haven't made them prior to this.  Here's the recipe I came up with- I'm quite happy with it.  The orange and apple are super flavors with the sweet potato without being too sweet and also cuts down on the use of dairy.  Many recipes out there call for cinnamon or nutmeg spices, I wanted to keep the biscuits on the savory side but I do think the spices would be a great addition if you planned to use these in a dessert.  Enjoy them with a soup, a stew or simply with jam or honey- they are filling, nutritious treat that will keep you fat and happy!

Tips and Technique:  The heavy potatoes keep this biscuit from rising to much so keep them a smaller size when you cut them out so they don't end up as a large, heavy hockey puck.

Sweet Potato Biscuits

2 cups flour, sifted
1 Tbl baking powder
1 Tbl sugar
1 tsp salt
8 Tbls cold butter, cut into tiny pieces
1/2 cup applesauce
juice of 1 orange
3/4 - 1 cup mashed sweet potatoes

Mix together the dry ingredients, add the butter.  Using either a pastry cutter or your fingers- work the butter into the flour until pea sizes form.  Add the remaining ingredients and stir by hand just until the dough comes together. You may need more or less juice depending on the humidity in your area and the size and juiciness of your orange, add this in slowly a few tablespoons at a time, just until the dough comes together.  You don't want to over mix biscuit dough.

Pat out the dough on the counter, use a round cookie cutter or small juice glass to cut out the biscuits. Place on a lightly greased baking sheet- bake at 400 degrees for about 20 minutes or until the bottom lightly browns.

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