Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, November 29, 2006

Blissful Sweet Potato Biscuits

Jyoti's Tasty Tip:

This time of year, either you cant get enough sweet potato, or you have too many sweet potatoes and you dont know what to do with them. It always happened to us like that in the kitchen but we know what to do with them: make biscuits, tons of them, and freeze them. And we just thaw out how many we need for any day and you can do that, too. By the way, this is a good item to bring for a potluck and also a good package food for gifts.

Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 6 servings

Difficulty: medium

Ingredients:

2 cups organic unbleached flour with germ

cup organic Sucanat (unprocessed brown sugar)

2 teaspoon baking powder

teaspoon baking soda

teaspoon ground cinnamon

teaspoon ground ginger

teaspoon nutmeg

teaspoon sea salt

12 tablespoon organic unsalted butter

1 cup Farmer's Market Organic Sweet Potato Puree

cup toasted pecans, coarsely chopped

cup  (or more as needed) Organic Valley half and half

Directions:

  1. Preheat the oven to 350 degrees. Spray a half baking sheet pan with canola oil and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and sea salt. Add the butter, and with your hands, work the butter into the flour mixture until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes and pecans. Add the milk, a little at a time until soft dough is formed.
  3. Transfer to a lightly floured work surface, roll out 1 inches thick, and cut out rounds with a 2-inch biscuit cutter. Roll the scraps together and cut out more rounds.
  4. Place the rounds on a prepared baking sheet about 1 inch apart and bake till golden brown, about 25 to 30 minutes. Serve warm with your favorite butter and jam.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery