Okay, yes, I know it’s Monday… I had the cook book picked out, and the recipe, and I took the picture on Friday … and then was completely sidetracked by Saturday’s events. So, it’s Food for Friday on Monday. It’ll still be tasty!
Since we’re well into fall and thinking about sweet potato casseroles for Thanksgiving (or is it just me who’s already thinking about turkey day?), I’d like to try these biscuits – with a little cinnamon-spiced cream cheese and a cup of spiced tea – a delicious fall treat.
Sweet Potato Biscuits
Ingredients
3/4 C mashed cooked sweet potatoes
1/4 C milk
1/4 C milk
1/4 cup (1/2 stick) butter
1-1/4 C all-purpose flour
4 t baking powder
2 heaping T sugar
1/2 t salt
Preheat the oven to 450 degrees. In a large bowl, mix the potatoes, milk, and butter. In another bowl, sift together the flour, baking powder, sugar, and salt. Add the flour mixture to the potato mixture and combined to make a soft dough. Turn the dough onto a floured board and toss lightly until the outside of the dough looks smooth. Roll out to one-half-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased pan and bake for about 15 minutes. Watch your oven; if they brown too fast, lower the temperature.
I think you could also serve these with a really hearty, savory beef or chicken stew as a nice counterpoint to the meal. She’s included “The Lady & Sons Beef Vegetable Soup,” but I think you’d need four chefs to prepare all the ingredients for that one (you’d have about six each…).
Enjoy – and let me know what’s on your menu for Thanksgiving this year. I just spotted a recipe for Pumpkin Flan that I must try…
~Janet @ The Christmas Place
