Whether mashed with butter or baked into a pie, sweet potatoes have long been an American favorite. In fact, Thomas Jefferson even requested that biscuits made from the orange tubers be served at the initial meeting of the First Continental Congress in 1774. Here's a quick recipe you and your kids can use to whip up a batch of mouthwatering biscuits for Thanksgiving or any day of the year.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons cold butter, cut into small pieces
- 1/2 cup cooked, mashed, and cooled sweet potatoes
- 1 to 2 tablespoons cream or milk
- 1 tablespoon melted butter
- Brown sugar
- Pecan halves
Instructions
- Heat the oven to 450 degrees. Stir together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until well combined. Using your fingers, work the butter into the flour mixture until it resembles a coarse meal (a great job for kids).
- Stir in the sweet potatoes, then add the cream or milk a little at a time until the mixture can be gathered into a soft ball.
- Place the dough on a floured surface and knead it 10 or so times (not too long), then pat it into a 1/2-inch-thick circle. Using a floured cookie cutter or drinking glass rim, cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
- Brush the tops with the melted butter and sprinkle on brown sugar.
- Press a pecan half into the top of each biscuit.
- Bake 10 minutes or until golden brown. Makes about 9 biscuits.
