Sweet Potato Angel Biscuits
Source of Recipe
Mississippi Memories
List of Ingredients
1 pound sweet potatoes unpeeled
1 teaspoon active dry yeast
2 tablespoons warm water ; 100-110 degrees
2 cups flour
3 tablespoons sugar divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter cut 1/2" pieces chilled
1/4 cup shortening chilled
1/2 cup buttermilk or 1/2 c. milk mix with 1 tsp cider vinegar
1/2 teaspoon ground cinnamon Recipe
The dough takes at least 3 hours to chill, so plan ahead. Note: boil the sweet potatoes with their skins on so they don't get soggy.
In a large saucepan of salted boiling water, cook the sweet potatoes until tender when pierced with the tip of a knife, 20-35 minutes, depending on their size. Drain, rinse under cold water, and cool until tepid. Peel and mash until smooth. Measure and reserve 1 cup mashed sweet potatoes.
In a small bowl, dissolve the yeast in the warm water. In a medium bowl, whisk the flour, 2 tbl. sugar, baking powder, baking soda and salt to combine. Cut in the butter and vegetable shortening with a pastry blender until crumbly. Add the dissolved yeast and mashed sweet potatoes, mixing well. Stir in the buttermilk to make a soft, sticky dough. Cover with plastic wrap and refrigerate at least 3 hours, preferably overnight.
Preheat the oven to 400°F. Roll or pat the dough to a 1/2" thickness on a lightly floured work surface. Cut out biscuits with a 2 1/2 inch round cutter and place them 1 inch apart on an ungreased baking sheet. Gather up scraps, knead them to combine, and reroll until all the dough is cut out. Combine the remaining 1 tbl. sugar and cinnamon. Brush the tops of biscuits with milk, then sprinkle with cinnamon sugar. Bake until lightly browned, 12-15 minutes. Serve biscuits warm. Makes 15.
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