This recipe is a variation of Martha Stewart’s Sweet-Potato Biscuits. The dough is very sticky but don’t be alarmed, the biscuits will still turn out divine. Serve warm with butter.
3/4 cup Farmer's Market Sweet Potato Puree
1 cup all purpose flour
1 cup whole wheat flour
2 tablespoons brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter (cut into 1/2 inch thick slices)
1/3 cup cold buttermilk
Preheat oven to 425ºF. Whisk together the flour, sugar, baking powder, baking soda, and salt. Add butter and either use a pastry knife or your hands to combine until butter reduces to pea-sized chunks. In a separate bowl, combine the sweet potato and buttermilk. Add the buttermilk mixture to the flour. Turn the dough out onto a floured surface. Lightly knead the dough about 6 times. Cut out the biscuits, gather scraps and repeat. Arrange biscuits on a pan or pizza stone, lined with parchment paper, and brush tops with melted butter. Bake for 20 - 25 minutes.