My original plan was to use them as a sandwich with pulled pork as the filling but Matt said he wanted the pork in the middle to be bacon, just bacon, nothing but bacon. Ok, I can go with that though, I added a little fig & jalapeno jam to mine which gave a nice sweetness against the salty bacon.
The biscuits themselves were really easy to make especially if like me you just microwave the sweet potato. They come out really light & fluffy which surprised me, you'd think potato would make them heavy. I used a Jersey Sweet potato because those tend to be our favorite. They are really light yellow and have a mild flavor. Next time I think I'll use an oranger, stronger flavored sweet potato as we would have liked a little more of a sweet potato flavor. We will be making these again though to serve with sausage gravy, fried chicken or just some warm butter & a little honey.
Sweet Potato Biscuits
Adapted from All Recipes
1 sweet potato
3/4 c all-purpose flour
1 T baking powder
1 1/2 t sugar
3/4 t salt
2 T unsalted butter, cold
3 T heavy cream + extra for brushing on biscuits
Poke the sweet potato a few times with a fork. Microwave until soft. (On my microwave it's about 4 minutes on high.) Let cool until touchable. Peel off skin. Mash. Let cool to room temperature.
Preheat oven to 400 F.
Mix the flour, baking powder, sugar & salt together. Cut in the cold butter until about pea size. Mix in the sweet potato. Add the cream 1 tablespoon at a time until you get a soft dough.
Turn out on to a lightly floured surface. Roll out until 1/2 inch thick. Cut with a biscuit or other circular cutter. Place 1 inch apart on a baking sheet that has either been greased or lined with a silicon mat. Brush the top of each biscuit with a little cream.
Bake for 13 - 16 minutes until golden brown.
I got four 2 1/2 inch biscuits plus 1 smaller one. This would probably make six 2 inch biscuits.
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