Success! For dinner a few nights ago, I made the pumpkin chestnut soup (yes, again), and tried a different recipe for sweet potato biscuits. Here is is, copied furtively from Mark Bittman’s How to Cook Everything during a quick reconnaissance mission to Williams-Sonoma yesterday.
Sweet Potato Biscuits
2 c flour
1 tsp salt
3 tsp baking powder
1 tsp baking soda
2-5 Tbsp cold butter (I used four; Mark says “more is better”)
3/4 c yogurt or buttermilk
1 c cooked pureed sweet potato
Peel and chop sweet potato and boil till soft, about 10 minutes. Mash with a potato masher. In a large bowl, cut cold butter into dry ingredients and mix. Add pureed sweet potato and mix; add yogurt slowly, a tablespoon at a time, just enough to form dough into a ball. Roll dough 1/2 inch thick and cut into 2″ rounds with biscuit cutter (or inverted cup). Place on ungreased sheet and bake 12-15 minutes.
Here is the last remaining biscuit, along with some sweet potato and apple casserole.
What I’m reading: Just Kids, Patti Smith
What I’m listening to: Rachmaninov, Piano Concerto No. 3; Chopin, Etudes