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Sweet Potato Biscuits
Inspired by Granny Hester, I’ve been working on a sweet potato biscuit recipe.
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- 2 Tbs sugar
- 1/2 tsp salt
- 3/4 cup baked sweet potato, coarsely mashed
- 1/2 stick butter (4 Tbs), softened
- milk, 1 Tbs at a time
Preheat oven to 425F (use convection if you have it)
Mix together dry ingredients in a bowl, then in a large measuring cup mix butter and sweet potato. Stir sweet potato mixture into flour mix and then add milk 1 Tbs at a time until you have a soft dough.
Turn out onto a floured counter and knead a couple of times to mix, then pat out into a 3/8″ thick rectangle. Cut into 12 square biscuits. (Use a round biscuit cutter if you like, but cutting into squares means no wastage and no re-rolling of the dough.)
Bake 10 mins or until golden brown.
Sweet Potato Frittata
• 2 large sweet potatoes, diced
• 3 whole eggs
• 3 egg whites
• 1 cup freshly grated Asiago cheese
• 1 cup freshly grated Parmesan cheese
• 1 red bell pepper, diced
• ½ cup pitted Kalamata olives, coarsely chopped
• Salt & pepper, to taste
• Olive oil for sauteeing
Beat eggs and egg whites together, then add about ¾ of both cheeses and salt and pepper.
In a non-stick sautee pan with an oven proof handle, sautee sweet potatoes and red bell peppers over medium heat until soft. Add olives and stir to mix until the olives are heated through.
Pour in egg mixture and swirl pan to heat evenly. Cook until eggs just begin to set. Sprinkle remaining cheese on top.
Place under broiler until the top of the frittata is browned. Remove from broiler, use a rubber spatula to loosen frittata, and slide onto a cutting board.