Sweet Potato Drop Biscuits

Or maybe I should call them “My Favorite Biscuits” because they are so easy and so tasty. Sweet potatoes are very good for you and we usually get them in our weekly CSA delivery box…this is a nice way to incorporate them into a meal when you get sick of having them mashed or roasted all the time.

This recipe is from the awesome vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz. Though it isn’t intended to be a “kid recipe”, it is a really easy way to sneak some veggies into something unexpected and delicious. I’ll usually mash up a few sweet potatoes and keep them ready in the fridge so they are quick to make at breakfast time. I had to share!

Sweet Potato Drop Biscuits

1 cup mashed cooked sweet potato

3 tablespoons oil

1 tablespoon pure maple syrup

1 teaspoon apple cider vinegar

1/2 teaspoon of salt

1 cup of whole wheat pastry flour or all purpose flour

2 teaspoons baking powder

1 teaspoon ground nutmeg*

2-3 tablespoons of cold water

*Even this small amount of nutmeg can give it a pretty strong flavor. If you don’t like nutmeg, I found that 1 teaspoon of cinnamon tastes great. My favorite so far has been using Pumpkin Pie Spice instead of nutmeg, so good!

Preheat oven to 400 degrees and cover a baking sheet with parchment paper (you can skip the paper, the biscuits will just have dark bottoms).

In a medium-size bowl, mix together the mashed sweet potatoes, oil, maple syrup, apple cider vinegar, and salt. Use a sifter to sift in the flour, baking powder, and nutmeg/cinnamon/whatever.

Fold the flour into the sweet potato mixture with a wooden spoon until the dry ingredients are moistened and crumbly; be careful not to over mix! Add 2 tablespoons of water and knead 5-6 times until the dough holds together (add the extra water if needed). Don’t knead too much or it will make the biscuits tough. This dough is very wet compared to most other biscuits I’ve made, but don’t worry…it’s supposed to be like that!

Drop the dough in golf ball size pieces onto the prepared baking sheet. I usually get between 7-9 biscuits, depends on how carefully I portion them out.

Bake for 12-15 minutes, until the tops are lightly brown and firm/springy to the touch.

Mmmm…

Enjoy!

Love, Emily

P.S. Chelsea, if you tell me something depressing like “We don’t have sweet potatoes in Scotland” I might just cry!