Beat This:
Sweet Potato Biscuits
Written By Ann Hodgman
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The Best Thing to Do with Sweet Potatoes
Why add another soft brown dish to the table when you can make these delicious biscuits instead? They can be baked ahead and frozen, and you'll get way more points for serving them than you would for, say, those tubes of crescent-roll dough (not to knock those, though — they can be transcendent). You want something a little different for Thanksgiving, right?
Sweet Potato Biscuits
Makes 16 biscuits
Ingredients:
2 to 3 medium sweet potatoes (about 1 1/2 pounds)
1/2 cup (1 stick) unsalted butter, cut into chunks
2 tablespoons packed light brown sugar
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 1/2 cups flour
1 1/2 teaspoons baking powder
Heat oven to 400. 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 along 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.
Meanwhile stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture and use the fork to combine well. You may 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-by-8-inch square about 3/4 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.)
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.
