Spiced Sweet Potato Biscuits

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2 cups all-purpose flour 500 mL
1/4 cup light brown sugar 50 mL
1 tbsp baking powder 15 mL
1 tsp baking soda 5 mL
1/2 tsp salt 2 mL
1/4 tsp cayenne pepper 1 mL
1/3 cup chilled butter, cut into chunks 75 mL
1 cup pureed baked sweet potato (about 1 large or 2 medium - measure pulp before pureeing) 250 mL
3/4 cup  plain yogurt 175 mL
 milk for brushing tops of biscuits 

Preheat the oven to 425*F (220*C). In a large bowl stir together the flour, brown sugar, baking powder, baking soda, salt and
cayenne. With a pastry blender (or in a food processor, with the steel knife) cut in the cold butter until the mixture resembles coarse crumbly meal.

In another bowl, mix together the sweet potato puree and the yogurt, stirring or beating until smooth. Add the sweet potato mixture to
the flour mixture and stir until everything is evenly moistened and the dough sticks together when handled. Don't over-mix. 

Flour the
dough lightly and pat or roll out on a floured surface to a thickeness of about 1/2-inch (1 cm). Cut with 2-inch (5 cm) round biscuit cutter and arrange on an ungreased baking sheet. Brush tops lightly with milk. 

Bake for 12 to 14 minutes or until the biscuits are lightly browned on the bottom and the tops are beginning to turn golden. 24 small

 To bake sweet potatoes, prick the skin with a fork in several spots, then bake in a 425*F (220*C) oven for 45 minutes to one hour, or
until completely tender. 

Source:  www.homebasics.ca

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