Sweet Potato Biscuit Hearts
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 degrees 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.