As soon as I saw this recipe in the December issue of Bon Appetit, I knew it was only a matter of time until a variation of the original was posted here on Mixing Bowl Kids. The idea of mini sweet potato biscuits was just too yummy to pass up. Seasonal and delicious, I was drawn to the recipe immediately and dog-eared the page for a quick return - for a time when I was ready to whip up a batch of these little gems.
I spend a few days a week working outside my home in the world of food, and recently one of the recipes we've worked on is a sweet potato biscuit topped with pulled pork. Yummy? Definitely, but not something that I could easily make for my very hungry boys. So instead I decided to make these biscuits and stuff them with slices of ham...a perfect lunch or after school snack and oh so easily prepared.
These are easily made with the help of young sous chefs and I encourage you to get yours in the kitchen. Once the sweet potato has been cooked and mashed, your little cooks can put these together quite easily. Encourage your older children to measure the dry ingredients into a bowl (always a good math lesson) and younger helpers will be happy to combine the wet and dry ingredients together into a dough. And I don't think you'll have trouble finding a volunteer to work the cookie cutters! Even if your little ones aren't free to assist with making these yummy bites, they'll be very grateful if you make them anyways (trust me on this one).
Have you been inspired by any recipes lately? Magazines or cookbooks? Come back tomorrow...we have a great, and I mean great, giveaway happening!
Sweet Potato Biscuits, slightly adapted from Bon Appetit, December 2009
**After the biscuits are made, I slice them in half , spread one side with honey mustard and stuff with ham. If you don't have honey mustard on hand, combine 1 tsp dijon and 1 1/2 tsp of honey together to make your own version.
1 large sweet potato
1 3/4 cups whole wheat or all-purpose flour
1 tbsp dark brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cayenne pepper
1/2 cup butter, chilled and cut into small 1/2" cubes
1/3 cup cold buttermilk
~ Place sweet potatoes in a saucepan with salted water and bring to a boil. Cook for 6-8 minutes or until tender. Drain, cool and mash.
~ Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
~ Whisk flour, sugar, baking soda, baking powder and cayenne together in a medium sized mixing bowl.
~ Add the butter to the flour mixture and toss together with your hands until it the texture is coarse and sandy.
~ Whisk 3/4 cup of mashed sweet potatoes with the buttermilk until smooth. Add to the flour mixture and stir together with a fork.
~ Knead the dough until it comes together. Spread a small amount of flour onto the counter. Place the dough ball on top of the flour and pat our into a 1" thick circle.
~ Using a floured 1" cookie cutter, cut out biscuits and place on a parchment lined baking sheet.
~ Bakes for 8 minutes or until tops are golden brown.