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Recipe: Sweet Potato Biscuits

Start to complete: 1 hour, 30 minutes
2½ pounds candy potatoes, unpeeled, lightly pricked all over with the fork
Two tablespoons cider vinegar
3¼ cups cake flour
¼ cup packed darkish-brown sugar
Five teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons salt

8 tablespoons unsalted butter, cut into ½-inch portions and chilled, plus two tablespoons melted 4 tablespoons vegetable shortening, reduce into ½-inch pieces and chilled Instructions: Microwave potatoes on a plate until very soft, and surfaces are wet, 15 to twenty minutes, flipping every 5 mins. Immediately reduce potatoes in half. When vegetables are cold sufficient to deal with, scoop the flesh into the large bowl and, using a potato masher, mash until clean. (You must have 2 cups. Reserve any extra for some other use.) Stir in vinegar and refrigerate till cool for approximately 15 minutes.

Adjust oven rack to middle role and warmth oven to 425 tiers. Line rimmed baking sheet with parchment paper. Process flour, sugar, baking powder, baking soda, and salt in a meal processor till blended scatter chilled butter and shortening over top and pulse until combination resembles coarse meal, about 15 pulses — transfer flour aggregate to bowl with cooled potatoes and fold with a rubber spatula until integrated. Turn out dough onto a floured counter and knead till smooth, eight to ten instances. Pat dough into a 9-inch circle, about 1 inch thick. Using a floured 2¼-inch round cutter, stamp out biscuits and arrange them on a prepared sheet. Gently pat dough scraps into a one-inch-thick circle and stamp out ultimate cookies. (You ought to have sixteen crackers, general.)

Brush tops of biscuits with melted butter and bake till golden brown, 18 to 22 minutes. Let cookies cool on a sheet for 15 minutes earlier than serving. Makes sixteen biscuits Nutrition according to serving: 265 energy; 93 calories from fats; 10 g fat (5 g saturated; zero-g trans fats); 19 mg cholesterol; 450 mg sodium; 39 g carbohydrate; 3 g fiber; 6 g sugar; 3 g protein. From “Vegetables Illustrated” through America’s Test Kitchen

Deborah Williams
Snowboarder, foodie, ukulelist, vintage furniture lover and identity designer. Making at the intersection of minimalism and mathematics to create strong, lasting and remarkable design. I work with Fortune 500 companies and startups. Award-winning beer geek. Twitter fan. Social media scholar. Incurable travel advocate. Alcohol expert.