Sweet Potato Biscuits
- 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
- 1 1/3 cups gluten-free flour plus additional
- 2/3 cup yellow cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon 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,
- , chopped
- Preheat oven to 425u0b0F. 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.
redskinned sweet potato, flour, yellow cornmeal, baking powder, salt, butter, buttermilk, maple syrup, pecans
Taken from www.epicurious.com/recipes/food/views/sweet-potato-biscuits-361611 (may not work)