Guest Post by: Maria Rainier
Sweet Potato Biscuits
My mother-in-law-of-sorts cooked these for me a few days ago, and I couldn’t resist asking for the recipe. They’re a healthier and more farmers-market-friendly alternative to ordinary country biscuits. For those of you looking for a seasonal side dish, I highly recommend having a go at these.
1 sweet potato or yam (at least 1 pound and up to 1.5)
1 1/3 cups gluten-free flour
2/3 cup cornmeal
1 tablespoon baking powder
¾ teaspoon salt
1 stick chilled, unsalted butter (cut it into smaller cubes)
½ cup buttermilk
¼ cup maple syrup
½ cup pecans (toast and chop them beforehand)
Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
Pierce the skin of the sweet potato with a fork or knife and microwave it until tender, about 5 minutes per side. Cut the potato in half and, without burning your fingers, scoop out the flesh. Let the potato cool.
Meanwhile, process the flour, cornmeal, baking powder, and salt and then add butter. Once the mixture is consistent, add the potato flesh, buttermilk, and syrup and blend. If you’ve already toasted and chopped up the nuts, add them into this mixture and blend again.
Take a pinch of flour and sprinkle it over the dough. Work it into a square so you can cut into 16 biscuit-appropriate-sized pieces. Put them onto the baking sheet you prepared earlier and bake about 18 to 22 minutes, until toothpick comes out clean.
Enjoy with butter, syrup, or a nice cut of turkey!
Bio: Maria Rainier is a freelance writer and blog junkie. She is currently a resident blogger at First in Education, researching various online programs and blogging about student life issues. In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop.