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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
Eight tablespoons unsalted butter, cut into ½-inch portions and chilled, plus two tablespoons melted
Four tablespoons vegetable shortening, reduce into ½-inch pieces and chilled
Instructions: Microwave potatoes on plate until very soft and surfaces are wet, 15 to twenty minutes, flipping every five mins. Immediately reduce potatoes in half. When vegetables are cold sufficient to deal with, scoop 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, 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 meals 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 rubber spatula until integrated.
Turn out dough onto floured counter and knead till smooth, eight to ten instances. Pat dough into 9-inch circle, about 1 inch thick. Using floured 2¼-inch round cutter, stamp out biscuits and arrange on 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 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;
three g protein.
From “Vegetables Illustrated” through America’s Test Kitchen