VEGETABLES: If you like sweet potatoes, you would love this recipe.

HERB-TOPPED SWEET POTATO BISCUITS:

 

 

  

1 lb. sweet potatoes                                        

2 ½ cups all purpose flour

2-3 tbsp. light brown sugar                                 

1 tbsp. baking powder

1 tsp. salt                                                        

¼ tsp. cayenne pepper

¼ cup unsalted butter                                      

1/3 cup milk

1 egg yolk                                                       

1 tbsp. 18% cream

small herb sprigs---mixed herbs like rosemary, thyme or sage

 

 

 

 

Preheat oven to 400 degrees F.  Pierce skin of sweet potatoes and bake them, unwrapped, for 45 to 50 minutes or until tender.  Cool. Scoop out about 1 ½ cups of flesh and mash with a fork. Add in milk and mix until incorporated.

 

Sift flour, baking powder, sugar, salt and cayenne pepper together into the work bowl of a food processor with steel blade attached. Add in butter until process with on/off action until mixture resembles coarse meal. Add sweet potato mixture and process on/off  to form dough. Refrigerate dough for 15 minutes.

 

Preheat oven to 425 degrees F. Turn sweet potato dough out on floured surface, pad into ½ -inch thickness. Cut with cookie-cutter into 2-inch rounds. Transfer rounds to greased baking sheet. Beat egg yolk with the cream and brush tops with this mixture. Press a small sprig of herb on top. Bake 20 minutes or until puffed and golden.