I was asked to collaborate with ONE.org to create a recipe (and video) using sweet potatoes in order to drum up awareness and excitement for their nutrition campaign this year: Sweet Potato on the Menu; Nutrition on the Agenda, the goal being to encourage world leaders to invest in agriculture to decrease malnutrition. The sweet potato has much nutritional value, coupled with its tolerance of less-than-ideal growing conditions such as drought and poor soil. Click here for more details on their research.
Funnily, I had just been looking through my recipe collection the week before and turned up an old card for sweet potato biscuits, a recipe I’d come up with a few years ago and then forgotten about. Perfect timing, you guys!
These biscuits are slightly (naturally) sweet and the shaving of nutmeg kinda pushes them over the edge into delicacy territory. I really like the nuttiness and texture that using whole wheat flour gives, but I’m sure you could use white flour here, no problemo, or half and half. Like most biscuit recipes, the amount of butter isn’t set in stone and you could use as little as two tablespoons to as much as 6 tablespoons, depending on how buttery you like your biscuits and how much butter you afford yourself in your dietary allowances and whatever. The sweet potato adds moisture and a great texture to these so you don’t really need as much butter to get the same softness and tenderness as buttermilk biscuits.
If you’d like to be a part of the ONE campaign for nutrition, view the petition here.
- ½ pound sweet potato
- ⅔ cup milk (or a little more, depending on your sweet potato)
- 1¼ cups whole wheat flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
- dash nutmeg (optional but very nice)
- 3 tablespoons butter
- Preheat oven to 450º F
- Cook the sweet potato somehow (boiling, microwaving, or baking) until it’s soft. Peel and mash enough sweet potato flesh to measure ¾ cup mashed sweet potato.
- Add ⅔ cup milk to the potato and mix. Set aside.
- Whisk the flour with the dry ingredients.
- Use a large-hole cheese grater to grate the butter into the dry mix, or just dice it small and toss to combine.
- Add the milk/potato mix and stir until all the dry ingredients are moistened. (You may need to add another tablespoon or two of milk to get it into a ball.)
- Turn dough out onto a floured surface and pat out to about ½ inch thickness.
- Cut into 2-inch biscuits, either with a round cutter or just cut it into squares with a knife or pizza cutter.
- Place biscuits about an inch apart on un-greased sheet. Bake 10-12 minutes until golden.
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