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    Sweet Potato Biscuits


    Source of Recipe


    (schnitzel)

    List of Ingredients




    2 medium sweet potatoes baked, peeled, and Mashed (1 1/2 to 2 cups)
    1/4 cup dark brown sugar
    3 cups all-purpose flour
    1 1/2 tablespoons of baking powder
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 cup unsalted butter, softened
    1/4 cup buttermilk

    Recipe



    Preheat oven to 450°F.
    In blender or food processor, puree sweet potatoes with sugar until smooth. In bowl, sift together all dry ingredients. By hand or in a food processor, cut in butter until mixture resembles a coarse meal. Add sweet pot mix, and milk, mix until just blended. Gather dough into a ball, turn out onto lightly floured surface, knead two or 3 times. Flatten to a thickness of about 3/4".

    Cut biscuits, prick tops with fork, arrange 1/2" apart on cookie sheet - ungreased. Bake for 12-15 minutes, or until golden brown.

    I noticed that these biscuits benefit from some kneading, unlike most other biscuits. Also, I use cooked butternut squash interchangeably with the sweet potato. They go together so quick - if you have cooked sweet potato or squash in the fridge - you're there.

 

 

 


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