Sweet potatoes are an integral part of Thanksgiving at our house. We all love them and have favourite ways of eating them. My pick is chopped up and roasted in a hot oven with lots of butter.
Serve these biscuits with your roast or a salad. Smaller versions taste great with smoked salmon and other fillings. I sometimes make them with leftover roasted sweet potatoes.
2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1/3 cup butter
1½ cups cold mashed sweet potatoes
¼ cup chopped chives
1 tablespoon cream
Preheat oven to 425 F.
Combine flour, salt and baking powder in a medium bowl. Cut in butter until it is the size of small peas. Add mashed sweet potatoes, egg and chives. Mix together until just uniform. Knead slightly to bring dough together.
Divide dough into two pieces. Pat out on a floured surface into two 1-inch thick rounds. Cut each round into four wedges. Place wedges on a baking sheet and brush tops with cream. Bake for 12 minutes or until biscuits are slightly brown on the bottom and cooked through. Cool on a rack.