today i am baking sweet potato biscuits with maple butter and mrs. dec's apple pie. tomorrow i will also be making green beans with caramelized shallots and bringing prosecco and pinot gris.
so, about those biscuits . . .
these are so good especially with the maple butter. yum! plus the maple butter is good on lots of things (waffles, pancakes, toast, corn bread, etc.) i adapted the recipe from cooking light. i cleaned it up a little bit by switching to whole wheat pastry flour and using agave instead of the sugar. these are worth making and the perfect addition to the thanksgiving table.
Sweet Potato Biscuits
(makes 20-25 biscuits)
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp salt
5 tbs cold unsalted butter, cut into small pieces
1 c pureed sweet potato, cooled
1/3 c skim milk
1 tbs agave nectar
preheat oven to 400 degrees.
combine flour, baking powder, and salt in a large bowl and whisk together.
cut in butter with a pastry blender or two knives until mixture resembles a coarse meal and the butter is the size of peas. (do not over cut or biscuits will become tough)
in a separate bowl, mix together sweet potato, milk, and agave.
add sweet potato mixture and mix until just moist.
turn dough onto a floured surface and knead, gently 4-5 times. roll dough out to about an inch thickness. cut with a 2" biscuit cutter. re-roll scraps and continue to cut biscuits.
place biscuits on a parchment lined sheet pan and bake at 400 for approximately 15 minutes or until top just starts to turn golden brown.
serve warm with maple butter.
Maple Butter
(24 - 1 tsp servings)
6 tbs unsalted butter, softened
3 tbs pure maple syrup
1/8 tsp salt
combine all ingredients in a small bowl until smooth. cover and chill until use. can be served chilled or let it stand at room temperature for 20 minutes to soften. enjoy!
i'm off to the gym before i tackle the apple pie!
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