Sweet Potato Biscuits

First, prepare the Sweet Potato (1). Pierce it all over with a fork and place it on a microwave save plate. Microwave it for 5-6 minutes to make it tender enough to mash.

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 (1/2 tsp) into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.

Line a baking sheet with a silicone mat or parchment paper. You saved yourself a step with your oven! It doesn’t require preheating.

Combine the All-Purpose Flour (1 3/4 cups), Dark Brown Sugar (2 Tbsp), Baking Powder (1 Tbsp), Pumpkin Pie Spice (1/2 tsp), and Salt (1/2 tsp). Whisk it all together, making sure there are no lumps.

Add in the Butter (3 oz) and use a pastry blender to cut it into the flour mixture. It will become pebbly.

Then stir in the Heavy Cream (3 Tbsp) and cool 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 1-inch thick.

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. 8-9 should be possible with the amount of dough.

Transfer the cut out biscuits to the lined sheet tray. Now you just have to say "Alexa, start oven" and your oven will set the program automatically for you. Even better, the integrated baking sensor tells you when the biscuits are perfectly baked. Remember not to open the door during baking.

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!