If you've been around, you've probably seen or even used, my recipe for Sweet Potato Biscuits. Well, as most cooks often do, I have revised it. I think I've made it a bit simpler...You be the judge.
First, I recommend using my Homemade Biscuit Mix. And, I strongly recommend this be done at least a day beforehand. Why? Because I care about your energy levels and the amount of 'extras' on your plate. No, really, that is the only reason.
I store mine in the freezer...You can store in fridge, too, but I choose freezing because my fridge is always packed to the hilt. The mix can be used in any recipe calling for Bisquick or other biscuit mixes. But it's minus preservatives and minus unnecessary extras that would put it into the 'highly processed' category.
This biscuit recipe nets about 62 small (appetizer-sized) biscuits. Halve if you like, or make larger biscuits. I've never frozen mine, but have been told that they may be frozen...but only once to keep from sacrificing quality.
Let's get started on the biscuits:
Drain 2 large cans of sweet potatoes/yams. Let them sit in the strainer while you are making everything else. That way, they're as 'dry' as possible. Before using, mix the potatoes with an electric mixer. Some people really are turned off by the fibrous threads in sweet potatoes and the mixer eliminates chunks of this fiber showing up in the biscuits. Set aside 4 Cups of the mixed potatoes.
Set oven to 400.
Mix 1/2 C. Sugar (raw or Coconut are best choices) + 1/2 C. Muscavado Sugar
Melt 1/4 C. Butter and 1/4 C. Coconut Oil.
ADD BUTTER AND OIL MIXTURE TO SUGAR MIXTURE IN LARGE BOWL. Combine well.
Add Sweet Potatoes to above mix. Combine well.
Add 5 Cups Homemade Biscuit Mix, 1 Cup at a time. Don't beat it to death while stirring-mix gently.
Check dough. Is it sticky but able to be formed? You want it as sticky as possible while still being able to knead lightly and pat into about a half-inch rectangle on a lightly floured surface.
If the dough's too sticky to handle, add as much as 1 Cup more of the Biscuit Mix. This can be tricky, depending on how 'wet' the potatoes are, how humid the day, and your house, are, etc, etc, etc. 1 Cup should be plenty....ONLY use as much more as is needed to make the dough handle-able, okay? (...Please?)
Cut with biscuit cutter...Do NOT twist while cutting-Cut straight down, pull straight up.
Place on lightly greased baking pan/cookie sheet, about 1/4-1/2 inch apart.
This recipe will fill 2 large-sized baking pans or cookie sheets. Cook on middle rack. Don't try to cook both at once as it will affect the browning-too close to bottom will burn bottoms, too far will keep them from getting sufficiently browned on the bottoms.
Cook 15-20 minutes. (18 was perfect for mine.)
Understand that the REAL DEAL Sweet Potato Biscuits rise less than regular biscuits. Some recipes try to make them rise high, and succeed...while sacrificing that wonderful sweet potato taste.