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Thanksgiving: Sweet Potato Biscuits

Source of Recipe


Wondertime magazine



List of Ingredients



• 2 to 3 medium sweet potatoes (about 1½ pounds)
  
• ½ cup (1 stick) unsalted butter, cut into chunks
  
• 2 Tbsp packed light brown sugar
  
• 2 Tbsp granulated sugar
  
• ½ tsp salt
  
• ¼ tsp cinnamon
  
• ¼ tsp nutmeg
  
• ¼ tsp ginger
  
• 1½ cups flour
  
• 1½ tsp baking powder
  






Instructions



1. Heat oven to 400° F.
   Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes. Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl with the butter. Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes. Beat in sugars, salt and spices. Let the mixture cool for 15 minutes.
   
   
2. Meanwhile, stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture, and use a fork to combine well. you might have to knead the dough by hand a bit at the end. On a floured surface, roll out or pat the dough into an 8- x 8-inch square about ¾-inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)
   
   
3. Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment. Bake until they're golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.
   
   Makes 16 biscuits.