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Thursday, January 10, 2013

Sweet Potato Biscuits with Brown Sugar Struesel - just shut the door!

 The struesel topping on these biscuits reminds me of the topping on sweet potato casseroles. Slice these hot out of the oven and top with butter and sorghum - yum! Or if you're having a brunch, slice and stuff with a piece of ham. They're just shut the front door good!
1 large sweet potato, roasted
1 tablespoon sorghum (NOT black-strap 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.












1 comment:

Lynne (lynnesgiftsfromtheheart) said...

Oh my goodness, two of my favorite things, bread and potatoes. This sounds so delicious. Thanks for sharing the recipe, going on the list of things to make this w/k.
hugs ~lynne~