So happy to be back in Utah again. This past weekend we drove (yikes. double yikes.) up to the beautiful Washington for a less-than-24-hour visit. For those (I was in the same boat) who have never been there before, it's 100% true what they say:
Washington is breathtaking.
It was a perfect time to visit family, see a few new places, send my suited-up-husband into the city to kick some serious tail, and also to get a much-needed break from blog land.
Luckily, I have a few recipes saved away to share this week. And they're all centered around something we have quite the abundance of in our kitchen (especially during the Fall/Winter season) :
I know what you're thinking: potatoes are kind of lame.
Potatoes are the shizz, are perfectly in season, and you can buy a bag-full for mere pocket change. So this week (well, the three blog days left in it), I'll be sharing a recipe each day starring this completely versatile and inexpensive ingredient.
First on the list: beloved sweet potatoes.
Ryan and I are utterly in love with sweet potatoes. Usually when we fall head-over-heels for something, it's probably loaded with sugar, cream, calories, etc (if you judge us, I will find you). But this time, our sweet obsession is with a delicious vegetable loaded with Vitamin C, B6, Vitamin D, Iron, and Magnesium (to name a few).
With soup season in full-swing around here, these fluffy biscuits dotted with sweet potatoes are a perfect compliment to any and every soup you throw at them. They're thick, but not too dense, and with the little pinch of nutmeg, they have such a comforting flavor. We ended up eating them with a spread of butter with our dinner the next day, as well (makes a ton!)
I left the sweet potatoes chunky in the biscuits, but you can mash them down as fine as you wish to hide them from your little ones.
Sweet Potato Biscuits
1 medium sweet potato
2 C all purpose flour
1 T baking powder
1 T sugar
1/2 t salt
1/4 t baking soda
1/2 t nutmeg
3/4 C milk (the closer to whole milk, the better)
4 oz (1 stick) very cold unsalted butter, cubed
1. Bring a medium pot of water to a boil. Peel and cube the sweet potato, then add to the water and allow to cook for 10-15 minutes. (small cubes are best, the cook faster). Drain and mash, from mashed mixture, reserve 1 Cup.
2. Preheat oven to 400 degrees and center oven rack in middle.
3. Combine all the dry ingredients in a large bowl.
4. Using a pastry blender, cut the cold butter into the dry ingredients until the pieces are very small and well incorporated with the flour.
5. In a separate bowl, whisk the 1 cup mashed sweet potatoes and milk until well combined.
6. Add the wet mixture into the dry and toss the ingredients together until a wet dough starts to form.
7. Turn the dough out onto a floured surface and briefly kneed until it has just come together. The dough will not be smooth. Don't over-kneed your biscuits.
8. Using a floured rolling pin, roll the dough out to approximately 1-inch thickness. Use a 3-inch cookie cutter to cut out biscuits. Re-roll the dough until you have 8 biscuits. Place the biscuits on a baking sheet lined with parchment. Brush melted butter on top of each biscuit and sprinkle with a bit of coarse salt.
9. Bake for 12-15 minutes.
Recipe Source: Savory Simple.