Sweet Potato Biscuits

By OralW

Ingredients

• 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
• 1 1/3 cups gluten-free flour plus additional
• 2/3 cup yellow cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup buttermilk
• 1/4 cup Grade B maple syrup
• 1/2 cup pecans, toasted, chopped

Details

Servings 16
Adapted from bonappetit.com

Preparation

Step 1

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Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
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Sprinkle dough with flour. Pat into 81/2-inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.