Sweet Potato Biscuits

Hope everyone had a Merry Christmas and Happy New Year! 2011 is going to be an amazing year….make it happy and healthy!

I am flattered to help bring in the New Year on Iowa Momentum Magazine’s January cover!

These tasty biscuits are an absolute MUST make. They are paired perfectly with chili, tomato or tortellini soup. A nice twist on the traditional cornbread.

Sweet Potato Biscuits
recipe from Bon Appetite
Prep 20 min, total time 1 hour. Make 16-20.
Calories: about 170
1 large sweet potato peeled and pierced with a fork and steamed -preferably organic as potatoes are one of the “dirty dozen”
1 1/3 C whole wheat flour
2/3 C yellow cornmeal
1 T baking powder
3/4 tsp salt
1/2 C chilled unsalted butter, cut into 1/2 inch cubes (I used real butter for the flavor and the flakiness it gives however if someone tries a lower calorie option such as Land o Lakes, let me know how it turns out)
1/2 C buttermilk
1/4 C real maple syrup
1/2 C pecans, toasted and chopped
Preheat oven to 425F. Line baking sheet with parchment. Microwave potato until tender (can use a Ziploc steambag). Let cool. Blend 1 1/3C flour and next three ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend. Sprinkle dough with flour. Pat into 8 1/2 inch square. Cut into 16-20 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18-20 minutes.
Enjoy! I plan to bring to Thansksgiving next year!

Until next time…
look good, feel good, do good