Recently good friend of mine recommended me a book “Screen Doors and Sweet Tea” by Martha Hall Foose. Martha Hall Foose is executive chef of the Viking Cooking School. These are the cooking tales and recipes from Southern kitchen, wonderful spices and aroma. I was totally impressed with photographs and so many amazing recipes.
One specific recipe caught my eye, Sweet Potato Biscuits. Generally I love sweet potatoes, steamed or baked but idea that I can make pastry with sweet potatoes made me really happy.
This time I will post original recipe from the book and then my twist on the recipe because I wanted to use different type of flour, gluten free and more lighter.
Original Sweet Potato Biscuits recipe by Martha Hall Foose
1 cup mashed baked sweet potato
2/3 cup whole milk
4 tablespoons unsalted butter, melted
1 1/4 cups unbleached all-purpose flour
31/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
Preheat the oven to 450F. Grease a baking sheet and set aside. In the medium bowl, mix the sweet potato, milk and butter. Sift together the flour, baking powder, sugar and salt. Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form the soft dough. Drop the dough by table-spoonfuls onto the prepared baking sheet. Bake for 12-15 minutes or until a deep golden orange tinged with brown. Serve warm or let cool on a wire rack.
My version- Sesame Sweet Potato Biscuits Made with Brown Rice Flour (Gluten Free)
2 cups mashed baked sweet potato
2/3 cup non fat milk
4 tablespoons unsalted butter, melted (leave some on the side-before baking)
1 1/4 cups brown rice flour
1 tablespoons sugar
1/2 teaspoon salt
1 teaspoon sesame seeds
Preheat the oven to 350F.
You can bake sweet potatoes in advance or before making recipe. Just bake them in the oven seasoned with little sea salt, pepper and drizzle of extra virgin olive oil at 350 F for 40 minutes. When done and cooled, peel them and set aside for the recipe.
Preheat the oven to 450F.
Wrap the baking pan with aluminum foil and set aside.
Using stand mixer with paddle attachment, mix the sweet potato, milk and butter. Add flour, sugar and salt. Combine ingredients with the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form the soft dough.
Using spoon make little biscuit shapes and lay them on the prepared baking pan. If you like you can add tiny bit of butter on each biscuit before baking. Bake for 20 minutes or until orange gold brown. Let them cool just a little bit and serve warm.
They are crispy outside and yummy inside. My kids love to add cream cheese before taking a bite….delicious and healthy.
Sweet potatoes are nutritional All-Star — one of the best vegetables you can eat. They’re loaded with carotenoids, vitamin C, potassium, and fiber.