Adapted from Martha Stewart, these big, light and sweet biscuits are wonderful for breakfast, as a snack or served with soups, chilies and stews. Add a pinch of freshly grated nutmeg, or even smoked paprika, to nudge the flavor towards sweet or savory if you like.
1 cup mashed roasted sweet potato, preferably chilled
1/4 cup buttermilk, plus additional
2 tablespoons maple syrup
1 cup all-purpose flour, plus additional for the board
3/4 cup whole wheat pastry flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, sliced
1. Preheat the oven to 425˚ F. Line a large baking sheet with parchment paper. In a food processor, puree the sweet potato with the buttermilk and maple syrup until completely smooth; transfer to a large bowl. Rinse and dry the food processor, then use it to whirl together the dry ingredients. Add the butter and pulse until the largest butter pieces are chickpea-sized. Transfer the dry ingredients to the bowl with the sweet potato and use a fork to combine the ingredients.
2. Transfer to a well-floured surface and knead a few times with floured hands, then pat into an 8-by-4-inch rectangle. Slice into 8 equal square biscuits. (Alternately, cut out biscuits with a 2 1/2-inch cookie cutter, then gather and pat the scraps gently together and make a few more biscuits.)
3. Transfer the biscuits to the baking sheet and brush the tops with buttermilk. Bake until golden, about 25 minutes.
Find out more about this recipe on Mom Appetit's blog.