YAM BISCUITS

By BobD

Ingredients

• 10 PIECES
• 1 lb sweet potatoes
• 2 tablespoons milk
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into small pieces

Details

Servings 10
Adapted from gourmet.com

Preparation

Step 1

Prick sweet potatoes in several places with a fork, then bake on a baking sheet until very tender, 1 to 1 1/4 hours.

Cool slightly, then halve lengthwise and discard skin.

Puree sweet potato in a food processor.

Transfer 1 cup pureeto a bowl (reserve any remainder for another use) and stir in milk. Chill until cold, about 30 minutes.

Preheat oven to 425F again. Grease a large baking sheet.

Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.

Add sweet-potato mixture and stir just until a dough forms.

Drop dough in 10 equal mounds onto greased baking sheet, spacing them 1 1/2 inches apart.

Bake until lightly browned and cooked through, 18 to 22 minutes.

Transfer biscuits to a rack to cool.

Serve warm or at room temperature.