Sweet Potato and Cranberry Cornmeal Biscuits

• 1 sweet potato, peeled and coarsely chopped
• 1 cup freshly squeezed orange juice
• 2 teaspoons salt
• 5 tablespoons unsalted butter, at room temperature, plus 1 tablespoon melted butter for brushing
• 3 tablespoons maple syrup (see page 69)
• 1 cup fresh cranberries
• 1 cup cornmeal
• 1 cup flour
• 1 tablespoon baking powder

1. Preheat the oven to 425F.
2. Grease a baking sheet or muffin tin and set aside.
3. Put the sweet potato in a small saucepan with the orange juice, 1/2 cup water, and 1 teaspoon of the salt.
4. Bring to a boil, then decrease the heat slightly and boil gently, covered, until very soft, about 10 minutes.
5. Coarsely mash the potatoes and cooking liquid with the 5 tablespoons butter and maple syrup.
6. Stir in the cranberries.
7. Let cool and set aside.
8. In a large bowl, whisk together the cornmeal, flour, baking powder, and the remaining 1 teaspoon salt.
9. Stir in the sweet potatoes.
10. Refrigerate for 1 hour.
11. To form each biscuit, pack the dough to just below the top of a 1/3-cup measuring cup, then invert and tap out onto the baking sheet.
12. Repeat to make 12 biscuits total.
13. Brush the top of each biscuit with a little melted butter.
14. Bake for 15 minutes, then rotate and continue baking until the tops are golden and firm, about 5 minutes more.
15. Transfer to a wire rack to cool.
16. Serve warm or cold.

sweet potato, freshly squeezed orange juice, salt, unsalted butter, maple syrup, fresh cranberries, cornmeal, flour, baking powder

Taken from www.epicurious.com/recipes/food/views/sweet-potato-and-cranberry-cornmeal-biscuits-381419 (may not work)