Friday, 19 December 2014

Sweet Potato Biscuits

Happy Friday!

At work, we have a magic table. Food appears on it regularly, and at this time of the year, it is insanity: every time you look at it, some new delicacy has popped up. Soups, pretzels, bread, cookies, smoked salmon, crackers, cheese, chilli, fudge, and countless boxes of chocolate have appeared in this fashion over the past few days.
Does that make me want to bake any less? Nope.


Sweet Potato Biscuits: (makes 6)

- 1 small sweet potato (about 1/2 to 3/4 once roasted and pureed)
- 2 cloves garlic
- 1 Tbsp maple syrup
- 1 Tbsp butter
- 1/4 cup water
- 1/4 cup almond milk or regular milk
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- black pepper, to taste

- 1/2 Tbsp olive oil
- 1 Tbsp maple syrup

Roast the garlic + sweet potato - about 35 minutes at 375F.
Mix the glaze ingredients in a small bowl and set aside.
Turn the oven up to 400F. Lightly grease a baking sheet and sprinkle with cornmeal (optional).
Once the sweet potato and garlic are roasted, scoop out the flesh and the garlic cloves and place into a blender with the maple syrup, butter, water and milk. Blend until smooth.
In a large bowl, combine the flours, baking powder, salt, cinnamon and pepper.
Stir the wet ingredients into the dry mixture until the dough starts to come together.
Generously flour a clean surface and dump the dough on it. With your hands, knead a few times until the dough holds together (not too much, otherwise your biscuits will turn out very dense).
Flatten into a 1 inch thick rectangle and cut into biscuits using a cookie cutter or a plain old glass.
Place onto prepared baking sheet and glaze.
Bake at 400F for 18-20 minutes.

Delicious with an African Peanut Stew from the Oh She Glows Cookbook

Have a wonderful weekend!

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