Worth a trip

Sweet Potato Biscuits

Name: Sweet Potato Biscuits
Cuisine: american
Ingredients: 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork; 1 1/3 cups gluten-free flour plus additional; 2/3 cup yellow cornmeal; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1/2 cup buttermilk; 1/4 cup Grade B maple syrup; 1/2 cup pecans, toasted , chopped

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
2.
Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

Recipes sourced from Epicurious.com.

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