Sunday, November 18, 2007

Sunset Sweet Potato Drop Biscuits

Found a new recipe I thought I'd like to make for Thanksgiving so I wanted to try it out in advance. =)

First off, I used red yams (@ half a large one) in place of sweet potato since it's what I had on hand. I also left out the oil with no issues and cut back on the salt a bit (maybe half). I also left out the added water in the end and upped the flour a bit (I used whole wheat pastry) to form a firmer dough and rolled/cut instead of making drop biscuits. YUM! =D

I may use half whole wheat pastry and half unbleached white flour for a little more loft next time.

Sunset Sweet Potato Drop Biscuits

1 cup mashed cooked sweet potatoes (2 small baked sweet potatoes)
3 Tbsp vegetable oil
1 Tbsp maple syrup
1 tsp apple cider vinegar
1/2 tsp salt
1 cup all-purpose or whole wheat pastry flour
2 tsp baking powder
1 tsp ground nutmeg

Preheat oven to 400 degrees. Coat baking sheet with cooking spray or parchment paper.
Combine sweet potatoes, oil, syrup, vinegar and salt in large bowl. Sift in flour, baking powder and nutmeg.

Cut dry ingredients into sweet potato mixture with fork until mixture comes together. Stir in 2 to 3 Tbsp water, or enough to get the dough to hold together.
Drop golf ball-size rounds of dough onto prepared baking sheet. Bake 15-17 minutes, or until tops are lightly browned and firm to the touch. Serve warm.
Following the recipe, you should get 12 drop biscuits. I rolled mine and got 9 so I'll definitely be upping the recipe for Thursday. =)

*recipe from October 2007 Vegetarian Times magazine

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