Sweet Potato Biscuits (ATK)

By hmp13

Be sure to mash the sweet potatoes thoroughly to prevent large chunks from showing up in the biscuits.

Ingredients

• 1 large sweet potato (12 ounces), peeled and cut into 1/2-inch cubes
• 1 1/2 cups heavy cream
• 1/4 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg

Preparation

Step 1

Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper.

Cook the sweet potato until tender. Mash the cooked potatoes with a masher until very smooth and let cool slightly.

Whisk the heavy cream and vanilla into the sweet potatoes, until thoroughly combined. In a large bowl, whisk the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg together. Stir the sweet potato mixture into the flour mixture with a wooden spoon until the dough forms, about 30 seconds.

Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. Pat the dough into an 8-inch round, about 3/4 inch thick.

Using a floured 2 1/2-inch biscuit cutter, stamp out 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch-thick piece as needed. Arrange the biscuits upside down on the prepared baking sheet, spacing them about 1 1/2 inches apart.

Bake until the biscuits are lightly browned, 15 to 17 minutes, rotating the pan halfway through baking. Transfer to a wire rack, let cool for 5 minutes, and serve warm.

To make ahead:
The cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed. They can also be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large ziplock bag. Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20 to 25 minutes.