Gearing up for a recent family celebration to be held as a picnic in a public space, I wondered what to serve to accompany my famous fried chicken. I didn’t want to schlep plates and utensils. I wanted everything to be stuff you can eat with your hands. Then it hit me: the perfect accompaniment: sweet potato biscuits.
They were incredibly easy to put together, and I brought along a jar of strawberry preserves and some plastic knives for splitting the biscuits and spreading the jam. I didn’t know how the family would receive this new offering. Turns out they liked them so well, I had to make a new batch the next day. I was asked to make them again, as soon as possible.
Guess they liked ‘em, alright!
Easy Sweet Potato Biscuits
Yield: 8 biscuits
- 3/4 cup cooked mashed sweet potato (about 1 large roasted sweet potato)
- 1/3 to 1/2 cup milk (or soy milk for parve), as needed
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter (or butter-flavored margarine for parve) cut into small bits
- Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).
- In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter or margarine with a pastry blender until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk, if necessary, a little at a time, until all the flour is moistened.
- Sift a small handful of flour over a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough into a round, 1/2-inch-thick.
- Use a 2-inch-round biscuit cutter to cut the dough into biscuits. Gently press together the scraps so you can cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve the biscuits warm or at room temperature with preserves or butter and honey.