Sweet potato biscuits

Makes 12 to 18 biscuits

Ingredients

• ½ cup milk
• ½ cup cooked, mashed sweet potato
• ¼ cup unsalted butter, melted
• ¼ cup sugar
• 1 teaspoon salt
• ¼ envelope (⅜ teaspoon) active dry yeast
• 2½ cups all-purpose flour

Preparation
Heat the milk in a small saucepan until it’s just about to boil, then stir in the sweet potato, butter, sugar, and salt. Remove from heat.

Dissolve the yeast in ¼ cup warm water in a big bowl and let it sit for 10 minutes to activate.

Stir the flour and the sweet potato mixture into the dissolved yeast, cover, and let rise in a warm place overnight.

The next day, preheat the oven to 375 degrees F.

Roll out the dough on a floured board to ¾ inch thick. Cut the biscuits with a 2- to 2½-inch biscuit cutter (rerolling the scraps), and put them on a buttered baking sheet to rise again, until almost doubled, ½ hour to 1 hour.

Bake until slightly brown on top, 15 to 18 minutes.




Excerpted from From Seed to Skillet. Copyright © 2010 by Jimmy Williams and Susan Heeger. Excerpted by permission of Chronicle Books. All rights reserved.

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