From the blog For Love of the Table
1 c. roasted sweet potato purée (240 grams), chilled
2 2/3 c. all-purpose flour (300 grams)
4 t. baking powder
2 T. Sugar
1 t. kosher salt
1/4 t. cayenne pepper
8 T. unsalted butter, chilled and cut into small pieces
6 to 8 T. milk
Preheat oven to 425°.
In a large bowl, combine the flour, baking powder, sugar, salt and cayenne. Using your fingers, or a pastry cutter, cut the butter into the dry mixture. Combine until mixture resembles a coarse meal.
Whisk together 6 T of the milk and the sweet potato. Using a fork or rubber spatula, combine the liquid with the dry ingredients until the mixture is homogenous. It will look a bit dry, but if when you squeeze some of it together, it adheres, you have added enough liquid. If necessary add the remaining 2 T. milk.
Turn out the mixture out onto a lightly floured surface. Press the dough together and give it a gentle knead or two to bring it together into a soft dough. Press the dough out into a 3/4- to 1-inch thick disc. Using a 2- to 2 1/4-inch round cookie cutter, cut out rounds and transfer them to a parchment-lined baking sheet. Press the scraps of dough together to cut out more rounds. Brush the tops with melted butter and bake in the top third of the oven until the biscuits are golden brown and springy to the touch, about 15 to 20 minutes.
Makes 12 to 20 biscuits, depending on the size cutter you choose to use.
(Recipe adapted from Martha Stewart's Hors d'oeuvres Handbook, by Martha Stewart)
Note: You will need about a pound of sweet potatoes to produce 1 cup of purée. Roast the sweet potatoes in a 400° oven. Prick the sweet potatoes in several spots with a fork or paring knife and transfer to a baking sheet. Bake until easily pierced with the tip of a knife, about 40 to 60 minutes. When cool enough to handle, cut open the sweet potatoes and scoop out the flesh. Purée in the food processor, or press the flesh through a sieve or mesh strainer.
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010-2014 Paige Vandegrift, All Rights Reserved