sweet potato

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Meatless Monday: Sweet Potato Biscuits

Published October 21, 2013 by jenmatteson

I’m gearing up for the holiday season and trying to get some good recipes out for you to impress your family and friends this season.  This week’s focus will be on sweet potatoes.  Nothing says Thanksgiving, or even just fall, like sweet potatoes.  Many people aren’t really sure what to do with them, and many people think they don’t like them as they’ve only tried sweet potatoes in the form of pies.  I love sweet potatoes, but I’m not a huge fan of sweet potato pie – at least the ones I’ve tried in the past.

Sweet Potato Biscuits

But, there are many things to do with sweet potatoes, other than fries and pies.  I saw these biscuits in the latest Food and Wine and wanted to make them right away.  Seeing as though I had three mashed sweet potato recipes to try out, I figured, what’s one more?!

To me the biscuits don’t look quite as appetizing as a regular buttermilk biscuit, but they definitely taste just as good.  There is just a slight hint of sweetness hiding between the many flakey, buttery layers.  This would be a fun twist on your usual dinner rolls this Thanksgiving!

Sweet Potato Biscuits

Sweet Potato Biscuits

Source: Adapted from Food and Wine
Servings: Makes 24


1 cup chilled sweet potato puree*
3/4 cup chilled buttermilk
2 1/4 cup all-purpose flour
2 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick cold unsalted butter, cut into cubes, plus 1 tbsp melted butter for serving


1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper and set aside.  In a small bowl, whisk together the sweet potato puree and buttermilk.  In a larger bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.

2. Using a pastry blender or two knives, cut butter into the flour until the mixture resembles very coarse crumbs.  Stir in the sweet potato mixture until a soft dough forms (the dough will be very dry, but don’t worry, that’s how it should be).

3. Dump the dough out onto a work surface and form into a 1-inch thick round.  Using a biscuit or cookie cutter, stamp out as many biscuits as you can, reforming the remaining dough to stamp out more biscuits (or like me, free hand it with a paring knife).  Gently arrange biscuits on prepared baking sheet and bake for about 15 minutes, until golden brown.  Brush with melted butter and serve warm.

* To make the sweet potato puree, pierce a large sweet potato with a fork several times and microwave on high power for about 10 minutes or roast at 350 degrees for one hour, until tender.  Let the sweet potato cool slightly, peel, and puree in food processor.

Spicy Sweet Potato Fries with Chipotle Dipping Sauce

Published November 16, 2012 by jenmatteson

I’ve made many baking sheets full of sweet potato fries in the past, but I thought this one has been the best so far.  The dipping sauce was no joke either!  The crisp outside and soft inside is what makes these so good, and the spicy seasoning certainly didn’t hurt either.

I served these as an appetizer at my Ladies Wine Workout alongside crispy baked zucchini fries.  I wished I would have taken a better picture, but I was slightly pressed for time and needed to get everything on the table.  I would definitely serve these again!

Spicy Sweet Potato Fries with Chipotle Dipping Sauce

Source: Adapted from Cait’s Plate
Servings: 2-4


For the fries:
1 large sweet potato, scrubbed
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp oregano
salt and pepper

For the sauce:
1/3 cup plain non-fat Greek yogurt
1 chipotle in adobe
1/8 tsp paprika


1. Preheat oven to 425 degrees.  Prepare a baking sheet with foil and cooking spray.  Slice sweet potato into thick matchsticks.  Place potatoes into large mixing bowl and add olive oil.  Toss to coat all fries.

2. In a small bowl, combine paprika, chili powder and oregano.  Sprinkle over potatoes and mix well with hands to ensure all fries are evenly coated.

3. Arrange potatoes in a single layer on the prepared baking sheet.  Bake for 30 minutes (or until they reach desired doneness) on lowest oven rack, flipping halfway through.  Salt and pepper to taste.

4. In the bowl of a food processor, combine yogurt, chipotle and paprika.  Serve fries with dipping sauce.

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