Sweet potatoes today, buttery fluffy breakfast sandwiches tomorrow. I’m putting all those extra sweet potatoes in my kitchen to good use by turning them into the most delicious biscuits. Follow the recipe below and you’ll have yourself one tasty meal in the morning.
Sweet Potato Biscuits
2 (250g)cups all-purpose flour
1 tbs +1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
½ tsp fresh crackedpepper
1 tbs +1 tsp maple syrup
8 tbs very cold unsalted butter, cubed
¾ (150g) cup sweet potato puree, chilled* see note below
½ cup low-fat buttermilk, plus extra for brushing
Heat the oven to 415F°.
Add the flour, baking powder, baking soda, salt, and pepper to a bowl and whisk to combine.
Add the cubed butter to the bowl and using a pastry cutter (or your hands) cut the butter into the flour mixture until butter becomes the size of peas.
Whisk the buttermilk, sweet potato puree, and maple syrup together in a bowl or measuring cup until smooth, then add to the flour mixture. Mix everything together with a spoon until a shaggy dough begins to form.
Place the dough on a lightly floured surface and roll it into a rectangle. Fold the two edges so that they meet in the center. Rotate the dough, gently roll out and repeat the same folding process. Rotate the dough, gently roll it out again and repeat the folding process one last time.
Pat the dough until it’s about 3/4-inch. Punch out as many biscuits using a 3-inch biscuit cutter. Re-roll scraps and cut out the remaining biscuits, you should end up with six.
Place the biscuits on a baking sheet lined with parchment paper and brush the tops with some additional buttermilk. Bake the biscuits, rotating once, for about 18 minutes, or until golden brown and cooked through. Cool on wire rack.
Use a serrated knife to cut each biscuit. Spread mayo on both sides of the biscuit, then fill with a slice of cheese, some arugula, a few pickled jalapeños, and a fried egg. Enjoy while hot!
To make the sweet potato puree: Place one large sweet potato that’s been peeled and cut into three-inch pieces in a large pot and cover with cold water. Bring to a boil, let cook until fork tender, about 20 minutes. Transfer to a food processor and puree until smooth. Store in the refrigerator and use once chilled.