We've had a glorious weekend of sunshine, bare feet on the deck, spring planting, grandparents visiting, watching the Brooklyn Saint Patricks Day parade (I swoon listening to bagpipes), and eating yummy food.
This morning I made my amazing sweet potato biscuits for breakfast, and as we were enjoying them I thought that I had to share them with you here. Now, some may think that sweet potato and biscuits should not be in the same sentence, but these are just the tastiest, fluffiest biscuits that you can imagine. My mother made these all the time when I was a kid. They are very simple and fun to make with kids, I always have little helpers taking turns adding the ingredients.
Sweet Potato Biscuits
1 cup cooked and mashed sweet potatoes (I usually peel and cut one sweet potato into small pieces and boil it for 15 minutes, then drain and mash it)
1/4 cup melted butter
2/3 cup milk
1 and 1/4 cup flour
2 and 1/2 teaspoons baking powder
1 Tablespoon sugar
1 teaspoon salt
Preheat oven to 400 degrees.
Grease a cupcake/muffin tray.
Combine all ingredients.
Stir until smooth, sprinkling more flour in if necessary until the mixture is the consistency of soft dough.
Spoon the dough into the muffin tray filling each cup.
Bake for 15 minutes or until the edges are just light brown.
We enjoy them warm with butter, honey and jam.
I always have sweet potatoes around, and I love finding new ways to enjoy them. I recently tried another amazing recipe, involving roasted sweet potatoes, red onions and cherry tomatoes sprinkled with feta cheese in a warm salad, it is seriously lick the plate good and is quickly becoming a favorite. My friend Kirsten shares it here on her blog. I recommend it ever so highly.