Flakey, warm biscuits with a touch of sweet potato for Thanksgiving.
The Runaway Spoon
I do give thanks for biscuits. And I love a little biscuit bite in the Thanksgiving bread basket, particularly when they are made seasonal with the addition of sweet potato. These angel biscuits use yeast to get an extra rise, which is helpful when you add the dense potato purée. Make sure you potato is cooked through and soft to create the smoothest purée.
I like these biscuits in their purest form, but you could add a 1/2 teaspoon of cinnamon if you want to, or even some very finely chopped fresh sage. They are delicious with plain butter, but a little honey or sorghum stirred into that butter takes them up a level. And they make a great breakfast treat or party snack, stuffed with a sliver of ham or leftover turkey and a cranberry sauce. Feel free to cut them as nice big biscuits or little bite-size babies.
Sweet Potato Angel Biscuits
Makes 12 2-inch biscuits
1 large sweet potato, about 12 ounces (to yield 1 cup purée)
1/2 cup warm water
1 teaspoon sugar
2-1/4 teaspoon (1 package) active dry yeast
5 cups soft wheat flour (such as White Lilly)
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (1 stick) cold butter
1-1/4 cup cold buttermilk
1/4 cup melted butter
Prick the sweet potato all over with a skewer or a thin knife. Microwave the potato on high for 12 to 15 minutes until it is very soft when squeezed. Alternately, you can bake the potato in the oven for about an hour. Holding the potato with a folded tea towel, cut it in half and scoop the flesh into a small bowl. Mash the flesh with a fork to a smooth purée. Leave to cool.
Preheat the oven to 425 degrees F. Grease 2 9-inch round cake pans.
Stir the sugar and warm water (about 105 degrees F.) together in a small measuring jug. Sprinkle over the yeast and leave for 10 minutes until it is foamy.