Preheat the oven to 475ºF (230ºC) with rack on the middle shelf. Line a baking sheet with parchment paper.
Here is how to make sweet potato puree: Peel and cut 2 large sweet potatoes into 2-inch chunks. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 10 to 15 minutes. Drain; puree by hand with potato masher or with a fork, if desired; season with coarse salt and ground pepper.)
Make the dough: In a large bowl, whisk together flour, baking powder, and salt. In a small bowl, mix together freshly cooked sweet potato puree (make sure the puree is at room temperature as you don’t want to melt the butter). Add the softened butter to the puree, add in sugar, and mix; then take that mixture and stir quickly into flour mixture until combined (do not over mix— feel free to leave small chunks of the sweet potato puree in the mix. It should feel sticky to touch but still hold a shape. If needed, you can add in a tablespoon of flour if your mixture is too malleable.
Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 3 tablespoons of additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits.
Bake the biscuits: Place biscuits on a prepared baking sheet. Arrange biscuits neatly in rows. Bake for 13 -15 minutes until tall and lightly golden on the top. Pull them out of the oven once they have risen up and you can smell their sweet fragrance filling up your kitchen. Enjoy warm with butter, honey, or homemade jam!
Shine ON -
Jillian Speece | Nathaniel Hoff