Sweet Potato Biscuits with Brown Sugar Strudel and Sorghum

1 large sweet potato, roasted

1 tablespoon sorghum (NOT blackstrap molasses, substitute dark brown sugar)

1/3 cup sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon vanilla

4 cups self-rising flour, sifted

1/4 cup unsalted butter, chilled

1/4 cup shortening, chilled

1-1/2 cups buttermilk

Topping

1/3 cup dark brown sugar, packed

1/3 cup butter, room temperature

1/2 cup pecans, chopped

Peel and slice the potato when it’s cool enough to handle; mash with sugar, cinnamon, ginger, allspice, salt, sorghum, and vanilla. Set aside. Sift flour into large bowl. Cut in butter and shortening until mixture appears to have pea-size lumps in it. Make well in flour mixture; add buttermilk. With large spoon, pull from the sides of the bowl only enough to mix in wet ingredients. Add sweet potato mixture. Mix again, only enough to distribute sweet potato mixture into dough. Turn the sticky dough out onto a floured surface, and with floured hands gently pat the dough to about 1/2-inch thickness. Fold dough in half and gently pat again. Repeat 3 or 4 more times to layer, don’t overwork the dough. Cut out biscuits with 2-inch biscuit cutter. Transfer biscuits onto a greased cookie sheet making sure they are touching. In a small bowl, mix topping ingredients and sprinkle over biscuits. Bake at 450 degrees for 20-25 minutes until golden brown – don’t over bake.

Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.

  Serve with sorghum butter (sorghum mixed with room temperature butter) and delicious if you add a slice of country ham – salty and sweet tastes together. Try making smaller biscuits and stuffing them with turkey salad or with shaved deli ham and Dijon or Honey Mustard for hors d’œuvres. And of course you could add a piece of cooked breakfast sausage for a delicious brunch biscuit! Endless possibilties!

Another way to use one of my favorites, the sweet potato - Sweet Potato Biscuit with pecans and served warm with butter and pure sorghum. As some old timers like to say, "Honey these are good enough to make you slap you momma." Just delivered some to my next door neighbor, whose MD son is home from St. Louis for the weekend. Food is all about sharing with those you love. Been an interesting morning as one friend is at Vanderbilt Hospital with heart issues and was so thankful they felt like calling; another is getting ready for gala tonight for Carl Perkins Center to prevent child abuse and can't decide what to wear; talked to my sister-in-law who lives in Alabama; another is shopping for picture mats and called to ask what color I'd suggest; and another has a former spouse with mental issues that just can't move on - which is really pitiful. Just never know what the day will bring. Hope you're enjoying a blessed day, full of joy.