Cooking Instructions
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Step 1
First, prepare the
Sweet Potato (1)
. Pierce it all over with a fork and place it on a microwave save plate. Cook it in a microwave oven for 5-6 minutes to make it tender enough to mash.
Step 2
When it is cool enough to handle, cut the sweet potato in half and scoop the flesh right out of the skin into a bowl. Add the
Maple Syrup (2 mL)
into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.
Step 3
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with a silicone mat or parchment paper.
Step 4
Combine the
All-Purpose Flour (250 g)
,
Dark Brown Sugar (25 g)
,
Baking Powder (10 g)
,
Pumpkin Pie Spice (as needed)
, and
Salt (3 g)
. Whisk it all together, making sure there are no lumps.
Step 5
Add in the
Butter (90 g)
and use a pastry blender to cut it into the flour mixture. It will become pebbly.
Step 6
Then stir in the
Heavy Cream (45 mL)
and cooled mashed potato just until it comes together into a dough. Bring it together into a ball and turn it out onto a clean, lightly floured surface. Knead the dough for just 3 or 4 turns to make it soft and uniform. Press it down and pat it out gently to be a disc about an inch thick.
Step 7
Use a biscuit cutter to cut out the biscuits as close together as possible. Then take the scraps and press them out again into a smaller disc and cut out as many more as possible. I got 9 out of my dough.
Step 8
Transfer the cut out biscuits to the lined sheet tray and bake them for about 15 minutes. They should get golden around the edges.
Step 9
When they're done, take them out and let them cool for a few minutes. Transfer them to a rack to finish cooling. These babies are best served the day they are baked but will keep for a day in a sealed container. Enjoy!
