I love biscuits, but they have not been on my radar for awhile. Traditional biscuits, full of fat and flour, are just not a healthy choice. But then came Appetite for Reduction, by Isa Chandra Moskowitz, with her sweet potato biscuits, and my radar started pumping out some love again! These are easy peasey and equally delicious. Hope you’ll give them a try and look for my review of Isa’s book next week.
Start by mashing up a baked sweet potato. I used one large and had more than a cup’s worth of potato. No potato masher? A fork will work just fine, but might take a little more time.
The recipe calls for canola oil, but I used coconut oil instead. If pure maple syrup is not available, try honey. Isn’t this mountain of orange beautiful?
Use a fine mesh strainer as a sifter. No sifter? strainer? No worries, your biscuits will turn out fine.
Biscuits will become tough if over mixed. I kneaded dough four or five times after mixing together with a fork.
This two tablespoons scoop worked great for making the right size biscuits.
The recipe made a dozen biscuits. Hmmm….someone has eaten a couple!
Here’s the recipe. As I said earlier, I changed the canola oil to coconut oil and I reduced it by one tablespoon, from 3 to 2. I also used hard apple cider instead of water. Beer would also be a good alternative, but water is fine too. Give these a try and let me know what you think! Have a great weekend!
Peace and joy!
- 1 cup mashed cooked sweet potato
- 2 Tbs. coconut oil
- 1 Tbs. pure maple syrup
- 1 tsp. apple cider vinegar
- ½ tsp. salt
- 1 cup whole wheat pastry flour
- 2 tsps. baking powder
- ½ tsp. ground nutmeg
- 2-3 Tbs. hard apple cider, beer or water
- Preheat oven to 400 degrees.
- Mix together potato, oil, syrup and vinegar.
- Add flour, salt, baking powder and nutmeg to sifter and sift into potato mixture.
- Fold the flour mixture into the potato mixture until the dry ingredients are moist.
- Add 2 Tbs. cider and knead five times into dough.
- Add a little more cider if needed.
- Be careful not to over work the dough to avoid the biscuits becoming tough.
- Drop into golf ball size mounds on a parchment lined baking sheet.
- Bake for 12-15 minutes or until tops are lightly browned and firm to touch.
The post Friday Foodie: Sweet Potato Biscuits appeared first on My Ultimate Health.