vegatarian

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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

Ingredients:

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

Directions:

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.

Almond Butter

Published September 5, 2013 by jenmatteson

**I have to preface this post with the fact that it was obviously written a few weeks ago, as I mention that I’m leaving for my weeding in less than a week, and guess what, I already told you yesterday that I just got back from my wedding!

Who doesn’t like peanut butter?  I’m not sure I know anyone personally, but I’m sure there is someone out there 😐  While I really love peanut butter with almost anything, almond butter is just as good.  I’ve been saving this recipe for quite some time, for no particular reason, except that I didn’t know when I’d have time to make it.

Almond Butter

Seeing as though I am not working (oh yeah, big announcement!), I have found that I have had quite a bit of time on my hands. Funny how easily you can keep yourself busy when you’re not working.  You start to wonder how you had time to get anything done before!  Great news for me, we are leaving for our wedding in less than a week, and getting things ready has certainly kept me busy over the last few weeks.  Finalizing menus, choosing wines, coordinating arrivals, list after list, and I suppose I should start thinking about packing sometime soon.

Almond Butter

Anyway, back to the almond butter.  I was a little skeptical as to if this would turn out well, but I had the perfect opportunity!  My girlfriend, Kim (also famous on my blog for her sun-dried tomato guacamole), made a freaking delicious Pad Thai a few weekends ago at my bachelorette party weekend, and I’ve been dying to recreate it.  Not only was the Pad Thai out of this world, but it was vegan and gluten-free.  Could life get any better?

Almond Butter

Kim’s sauce was made with almond butter, and so instead of buying some, I figured this was my calling to finally make this almond butter recipe I’d been saving for probably over a year.  Funny thing is, it couldn’t have been any easier, and I thought it tasted delicious!  Make up a batch and enjoy it on toast, sandwiches, cookies, by the spoonful or even in a Pad Thai recipe (I’ll post the vegan recipe soon, promise).  You’ll love it!

Almond Butter

Almond Butter

Source: Adapted from Honey, What’s Cooking?
Servings: Makes 1 cup

Ingredients:

2 cups raw, unsalted almonds
2 tbsp Sugar in the Raw Turbinado Brown Sugar
1 tbsp olive oil
pinch of salt

Directions:

1. Add almonds into the bowl of a food processor.  Process for a few minutes, stopping every so often to scrape down the sides.  The mixture will first look like a course flour, but when processed for longer, will eventually form a dough, and finally a creamy butter.  This could take anywhere between 7-10 minutes of processing.  Just keep an eye on it and continue to stop and scrape down the sides.

2. Once the mixture resembles a creamy butter, add sugar, oil and a pinch of salt to taste.  Pulse a few times to combine.  Taste and adjust seasonings as desired.  Transfer to airtight container and store in refrigerator for up to 2 weeks.

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