We’re still working on using up those sweet potatoes in our pantry that are leftover from holiday cooking. One delicious way with these colorful tubers is to add them to some biscuits. And, while the potatoes were not grown locally, we try to support the Buy Local movement, adding some local yellow cornmeal from Kenyon’s Grist Mill, and a few tablespoons of Rhode Island honey to sweeten them slightly. They take on a slightly orange-y tone from the sweet potatoes, which is inviting on a cold winter day.
After cooking your sweet potatoes by whatever method works for you (baked in oven, boiled on stovetop, or nuked), let them cool off a bit before adding to the biscuit dough. If you cook the sweet tubers ahead of time, it will take less than a half hour for these lovely biscuits to be ready for munching, or dipping into a favorite hot soup.
Sweet Potato Biscuits
2 cups flour
1/3 cup yellow cornmeal
2-1/2 teaspoons baking powder
½ teaspoon salt
1/3 cup butter or margarine
1 cup cooked sweet potatoes, mashed
½ cup milk, regular or low-fat
2 tablespoons honey
Preheat oven to 400 degrees F. In bowl, combine flour, cornmeal, baking powder, and salt. Cut in butter until mixture resembles coarse meal (you can do this in your electric mixer with the paddle attachment). Stir in sweet potatoes, milk, and honey just until moist. Turn dough out onto floured surface; knead 6 times. Pat or roll dough into a 9-inch square. Cut into 16 squares; place on baking sheet. Bake 20 minutes, or until golden. Makes 16.
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