Sweet Potato and Herb Biscuits

These biscuits are a favorite of mine. They go great with a bowl of chili.

I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture. We made them in class last night.

I enjoy them with a bit of butter, warm from the oven.

When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.

I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.

 Sweet Potato and Herb Biscuits

2 1/4 c. flour

1 T. baking powder

1/2 t. grated lemon peel

1/4 t. each baking soda, dried basil and dried thyme

1 egg, beaten

1 1/2 c. shredded sweet potato, about 1 large

1/2 c. fine chopped green onions

1/2 c. sour cream

2T. butter, melted or olive oil

Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.

* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.