- 25
Ingredients
- 1 3/4 pound red-skinned sweet potato (yam), peeled, cut into 1/2 inch cubes.
- 1 3/4 cups all purpose flour
- 1 tblsp (Packed) dark brown sugar
- 2 1/2 teas baking powder
- 1 teas salt
- 1/2 teas baking soda
- pinch of cayenne pepper
- 8 tblsp (1 stick) chilled unsalted butter, cut into 1/2 inch cubes, plus 2 tblsp butter melted
- 1/3 cup chilled buttermilk
- Dijon Mustard
- 6 ounces thinly sliced country ham or black forest ham
- Honey
Preparation
Step 1
Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
Position rack in lower third of oven; preheat to 425. Butter bottom and sides of 9 inch cake pan with 1 1/2 inch high sides.
Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixutre; toss to coat and rub in with fingertipis until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour misture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1 inch thick round. Using 1 1/2 inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scaps; pat into 1 inch thick round. Cut out additional biscuits (do not reuse scraps more than once).
Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center comes out clean, about 22 mintues. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswide.
Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.