Recipes on a Budget

"Affordable Recipes for All"

Sweet Potato Biscuits

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1 ea large red-skinned sweet potato (yam; about 1-1/4 lbs), pierced with fork
1-1/3 cups gluten-free flour plus additional
2/3 cup yellow cornmeal
1 Tbsp baking powder
1/4 tsp 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

 

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.

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.

(Makes 16)

 

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12/23/2011 - Posted by | Bread

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