I think therefore I Yam

Monday muffins are back!  Sort of.  These aren’t really proper muffins.  They are a sort of marriage between muffins and biscuits.   The recipe I used was more of a sweet biscuit and I wanted something savory so instead of adding nutmeg and cinnamon to the mix I added rosemary and cracked black pepper.  Rosemary and sweet potatoes are a dynamite duo.  My favorite thing to do when I have lots of sweet potatoes is chop them up into fries and bake them with the rosemary but I felt like doing something new today.  Serve these with some roast chicken and you’ll watch em fly out of the basket.

Sweet Potato Biscuits

Adapted from Dorie Greenspan’s “Baking From My Home to Yours”

Center a rack in the oven and preheat to 425 degrees.  Get out a biscuit cutter and line your baking sheet with parchment paper or a silicon mat.

Whisk the flour, baking powder, salt, pepper, and rosemary together in a bowl.  Add the brown sugar and incorporate it.  Make sure there aren’t clumps of the brown sugar.  Add in the butter and cut with a pastry blender, add the pieces two or so at a time to make it easier on yourself.  This is just like making pie crust so pea sized pieces are the goal.

Add the sweet potatoes and mash until the dough is nice and soft.  Lightly flour your work surface and knead the dough for 30 seconds, just a few turns.  Then roll it out to about 1/2 inch high and start cutting out your biscuits! I got quite a few decent sized biscuits out of this.  Well enough to feed a large dinner party.  The only thing is well…they bake for about 20 minutes and wound up having the texture more of a muffin than a biscuit.