Wow! Hello internet! Several weeks have passed since the last time I wrote, which means, I am officially back in the good ole’ United States, after six crazy and beautiful weeks trekking through Peru.
I have so much to be grateful for.
While I really miss Peru, and absolutely loved my trip with the program Operation Groundswell (I highly suggest this organization for any of you out there that love to travel!), I am very grateful to be back in a position where I can cook again and share some yummy recipes with you all! Thanks for all the views in my absence! You guys are amazing.
Because very few things seem more American and comfort food-ish than sweet potatoes and biscuits, I thought I’d share this yummy biscuits recipe I made just before my Peru trip.
Fun fact- it turns out Peru has nearly 3,000 native potatoes that grow in the country (Whaaaaaat?), and while I feel like I tasted all 3,000 (slight exaggeration), I never tasted one that rivaled the sweet potato I am used to in the states. Go figure. I think some comfort foods just may never change.
Therefore, despite my recent expansive potato diet, I still find myself craving these delicious muffins. Hopefully you enjoy them as much as I did- warm with a little maple butter.
Get excited for more fun recipes coming your way this summer!
The girl is back. Let’s get cookin’!
- 1 medium – large sweet potato
- 1 ¾ cups all-purpose flour, plus more for kneading and shaping
- 2 Tablespoons light-brown sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 6 Tablespoons chilled unsalted butter, cut into pieces
- 1/3 cup buttermilk
Maple Butter Ingredients:
- ½ cup melted butter
- 2-3 Tablespoons maple syrup
- Cook the sweet potato by either baking for 45 minutes at 450˚ F, wrapped in aluminum foil, or by peeling and dicing the sweet potato and boiling in a covered saucepan with water until tender.
- Once cooked, drain the sweet potato and mash into a puree (you should have about ¾- 1 cup of filling).
- Place the sweet potato in the refrigerator for an hour, or until chilled.
- Preheat the oven to 425˚ F and lightly flour a clean cooking surface.
- In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
- Using a fork, press the butter into the mixture and kneed until the batter resembles coarse meal (there may be some small pea-sized lumps of butter remaining).
- Gather the scraps, reroll the dough, and repeat in cutting as many additional biscuits as possible.
- In a separate small bowl, whisk together the sweet potato and buttermilk. Stir into the flour mixture until just combined.
- Place the dough on the lightly floured surface and kneed gently until the dough holds together, but is still slightly lumpy. If the dough is too sticky, add additional flour.
- Roll the dough into 1- inch of thickness and cut into circles using a biscuit cutter or the rim of a drinking glass.
- Arrange the biscuits snuggly on a greased baking sheet and brush lightly with melted butter.
- Bake for 20-24 minutes. Meanwhile, to make the maple butter, melt the butter and stir together the ingredients until completely mixed. Top warm biscuits with butter, eat, and enjoy!
Notes and Tips!:
- Source: A Cozy Kitchen
- Additional delicious toppings, other than the maple butter, include a drizzle of honey or apple butter! You seriously cannot go wrong with sweet potato biscuits.
- Like this recipe? Try these other delicious dishes from ‘A Rented Kitchen’ (Recipe links found below!):