I probably own more cookbooks than any one person should.  And you know about my addiction to cooking/food magazines.  I really do love to read them.  Honest, I do.

I recently made a commitment to myself that I would set aside some time each month to try new recipes or preparations, and I am happy to share some of those new favorites with you.

We pride ourselves on our biscuits here in the South.  There’s the King of all Biscuits, the buttermilk biscuit.  Not to be outdone, is the sourdough biscuit, and then, of course, the divinely inspired (I’m sure.), sweet potato biscuit.

I’ve always loved sweet potato biscuits, but I don’t prepare them on a regular basis enough to really be good at making them light and fluffy.  Recently, however, I came across this recipe in Cook’s Country that made my mouth water just reading it. 

Don’t EVEN think about changing this recipe.  As far as I am concerned, it is the best-tasting sweet potato biscuit that has ever crossed my lips!  They need nothing more than a pat of sweet cream butter, but you can add on some homemade strawberry or blackberry freezer jam to make a dessert:)  It is also suggested to eat them slathered with mustard and a slice of baked country ham.  Nirvana!

 Sweet Potato Biscuits

You can substitute a combination of 2 1/4 cups plus 3 tablespoons all-purpose flour and 7 tablespoons cornstarch for the cake flour. If you halve the recipe, in step 1 reduce the microwave time to 10 to 15 minutes.
Makes 16 biscuits

2 1/2 pounds sweet potatoes  (4 to 5 medium)
2 Tablespoons cider vinegar
3 1/4 cups cake flour  (see note)
1/4cup packed dark brown sugar
5 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
8 Tablespoons (1 stick) unsalted butter , cut into 1/2-inch pieces and chilled; plus 2 tablespoons unsalted butter, melted
4 tablespoons vegetable shortening , cut into 1/2-inch pieces

1. MICROWAVE POTATOES Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surface is wet, 15 to 20 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. When cool enough to handle, scoop flesh into bowl and mash until smooth. (You should have 2 cups. Reserve any extra for another purpose.) Stir in vinegar and refrigerate until cool, about 15 minutes.
2. MAKE DOUGH Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, chilled butter, and shortening in food processor until mixture resembles coarse meal. Transfer to bowl with cooled potatoes and fold with rubber spatula until incorporated.
3. CUT BISCUITS Turn dough out onto floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about 1 inch thick. Using 2¼-inch biscuit cutter dipped in flour, cut out biscuits and arrange on prepared baking sheet. Pat remaining dough into 1-inch-thick circle and cut out remaining biscuits.
4. BAKE BISCUITS Brush tops of biscuits with melted butter and bake until golden brown, 18 to 22 minutes. Let cool 15 minutes. Serve. (Biscuits can be stored at room temperature in an airtight container for 2 days.)
STEP BY STEP: Doubling the Sweet Potato Punch

MORE POTATOES
Our recipe calls for twice as many sweet potatoes as most others.

NUKE ‘EM!
We microwave the sweet potatoes to concentrate their flavor and release their moisture, making for lighter, more flavorful biscuits.

PURE PUREE
Our recipe uses a full 2 cups of sweet potato puree and no buttermilk whatsoever.

Courtesy of Cook’s Country, Dec. 2009

Crock Pot Wednesday will be back next week in full swing.  I hope you will come back with your entries for that.  You can even post multiples if you desire.

While I’m not cooking this week, plenty of others are and have some great suggestions for you over at I’m An Organizing Junkie.  Check them out.

Linked to:  Menu Plan Monday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesdays.