Sweet Potato Biscuits with Ham, Mustard, and Honey

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by Molly Wizenberg

100% would make again.
Review: This is tasty and I definitely will make it again, but there are a few things you should know about it. First, unless you are making teeny tiny biscuits, this dough will probably only yield 12-15 at the most and that's if you use all the scraps up. Second, you only need one sweet potato of slightly less than a pound to generate the 3/4 cup needed for the recipe. Also, I would bake these at no higher than 400 degrees. Mine were golden at 400 after about 17 or 18 minutes.
by sarathesaj from Chicago, IL on 01/19/10

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  • 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 tablespoon (packed) dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • Pinch of cayenne pepper
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons 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°F. 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 mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; 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 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; 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 biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.

Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

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