Tuesday, January 11, 2011

Sweet Potato Biscuits

2 c. mashed sweet potatoes
1 stick butter
4 rounded tsp. baking powder
3 c. flour
3/4 c. sugar
1 tsp. salt
Sift flour and baking powder in a bowl. Mix remaining ingredients; gradually add flour mixture. Form into biscuits. Bake on greased cookie sheet at 400 degrees for 12-15 minutes

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13 comments:

  1. chuck b.January 15, 2011 at 1:13 PM

    Those look yum. 2 cups of mashed sweet potatoes and 3 cups of flour--how many biscuits are we talking?

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  2. chickelitJanuary 15, 2011 at 1:19 PM

    They look jez like my mama's salmon patties growin' up.

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  3. jungatheartJanuary 15, 2011 at 2:20 PM

    Those look yummy...what's the difference between a sweet potato and a yam, again?

    And someone gave a good tip at Althouse about baking sweet potatoes long enough for the sugars to carmelize...I look forward to testing that.

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  4. MeadeJanuary 15, 2011 at 3:51 PM

    chuck b., about 15.

    deborah, sweet potatoes are called "yam" but they really yaren't. From Wikipedia (The Free Encyclopedia): In the United States, sweet potato (Ipomoea batatas), especially those with orange flesh, are often referred to as "yams." In the United States, firm varieties of sweet potatoes were produced before soft varieties. When soft varieties were first grown commercially, there was a need to differentiate between the two. African slaves had already been calling the soft sweet potatoes "yams" because they resembled the yams in Africa. Thus, soft sweet potatoes were referred to as yams to distinguish them from the firm varieties. Sweet potatoes labeled as "yams" are widely available in markets that serve Asian or Caribbean communities.
    Today the U.S. Department of Agriculture requires sweet potatoes labeled with the term "yam" to be accompanied by the term "sweet potato."

    Yes, bake them until the caramel oozes out and you've got something good to eat.

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  5. jungatheartJanuary 15, 2011 at 10:23 PM

    Thanks, Meade :)

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  6. joewxmanJanuary 16, 2011 at 11:45 AM

    baking them now. should be ready in 12 minutes.

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  7. MeadeJanuary 16, 2011 at 12:01 PM

    Sweet! Let us know what you think.

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  8. joewxmanJanuary 16, 2011 at 2:42 PM

    absolutely delicious.

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  9. joewxmanJanuary 16, 2011 at 2:55 PM

    Meade, did you just soften the butter or did you melt down the stick of butter completely before adding. Sort of did it 50-50 and they were fine. It may not make a difference but was just wondering.

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  10. MeadeJanuary 16, 2011 at 3:06 PM

    I cut it in cold, using a potato masher because I couldn't find the pastry blender. Next time I might try lard instead of butter.

    Glad you like 'em, Joe.

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  11. jungatheartJanuary 16, 2011 at 7:24 PM

    My grandmother used to make pie dough using an old-fashioned wire-mesh potato masher instead of a pastry blender. I've always meant to find one, as the flour and shortening gets gunked up in the pastry blender.

    like this

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  12. joewxmanJanuary 17, 2011 at 3:39 PM

    I did cut the sugar back by 1/3 using 1/2 a cup instead of 3/4/ I dont like stuff that is to sweet. I might cut back a little more or use brown sugar instead next time to see how that works.

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  13. MeadeJanuary 17, 2011 at 4:11 PM

    I agree, joewxman. Next time, I'll leave out half the sugar.

    Mrs. Meade enjoyed these biscuits by topping with a little peanut butter.

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