Sweet Potatoes are popular winter fare around here. The Kitchen Divas in Training request and prepare them often. The ladies will bake one in the toaster oven and then ‘decorate’ it with their favorite pie spices, or take wedges and coat them with olive oil and bake them with salt for sweet potato fries. But lately they’ve been requesting these fun biscuits as an accompaniment to all the cold weather soups and stews we’ve been consuming lately.
Glazed with maple syrup and butter, the biscuits offer a sweet contrast to a bowl of spicy chile. The leftovers go equally well with a cup of coffee the next morning. This biscuit also uses cornflour to add a complimentary flavor to the sweet potato. These are easily prepared in the food processor and can be ready to eat in about 30 minutes! My kind of quick cooking. You could easily add some cinnamon or chile powder to kick the flavor up another notch. Let your imagination guide you and have fun playing in the kitchen!
Maple Glazed Sweet Potato Biscuits
Makes about 20 small biscuits
1 1/4 cup tapioca flour (also called tapioca starch)
1 tbs baking powder
2 tsp xanthan gum
1 tsp soda
1/2 tsp salt
4 oz butter (1 stick)
3/4 cup mashed sweet potato, cooled
1/2 cup buttermilk
3 tbs maple syrup (can substitute honey)
3tbs melted butter + 3 tbs maple syrup (can sub honey) for glaze
Preheat oven to 425 degrees fahrenheit. Place dry ingredients in a food processor. Pulse 3 times. Divide butter into 8-10 pieces and add to the dry ingredients. Pulse 6-10 times; until the butter has been reduced to pea-sized bits. In a small bowl combine sweet potato, buttermilk and syrup. Once mixed together, add to the ingredients in the food processor. Pulse until mixture clumps together in a big ball. If it’s a dry day, you may need to add a tablespoon or two of additional buttermilk. Conversely, if it’s super humid, you may need to add an additional tablespoon or two of cornflour or tapioca…
Turn the dough into a large bowl and use your hands to mush it together- if the dough is too sticky, sprinkle with additional flour and work it into the dough with your hands. Dough should be soft and pliable, but not stick to everything. Remember, since this has no gluten you don’t have to worry about overworking the dough. That said, you don’t want the butter to get too warm, so try and keep your handling of the dough to a minimum.
Using a large melon-baller, place scoops onto a parchment covered cookie sheet and lightly flatten with the back of a spoon. Your fingers also work well for this! Mix 3 tablespoons of melted butter and 3 tablespoons of maple syrup in a small ramekin, and then brush the mixture over the tops of the biscuits. Bake for 18-20 minutes, until the tops are golden brown. Enjoy warm or cold!