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Sweet Potato Biscuits

Sweet potato makes these biscuits dense, sweet and moist. Delicious with roasted or grilled meats or simply slathered with butter and honey, they're a must for holiday tables.

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  • 1 2/3 cups unbleached all-purpose flour
  • 1 tablespoon light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 sweet potato (10 ounces)—baked, peeled and pureed
  • 1/4 cup cold half-and-half
  • 2 tablespoons sesame seeds


  1. Preheat the oven to 425°. Line a baking sheet with parchment paper.
  2. In a bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.
  3. Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.
Contributed By Photo © Quentin Bacon Published November 1998

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