2000s Recipes + Menus
Yam Biscuits
Makesabout 10 biscuits
- Active time:20 min
- Start to finish:2 3/4 hr
DOC MARTIN’S AT THE TAOS INN, TAOS, NM
August 2008
These quick, easy, flavorful drop biscuits are the basis for Doc Martin’s egg, cheese, and red-chile breakfast sandwiches. Keep these biscuits in mind for the Thanksgiving table as well. And even though the terms sweet potato and yam are often used interchangeably, as they are in this recipe, the tubers are unrelated.
- 1 lb sweet potatoes
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
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Preheat oven to 425ºF with rack in middle.
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Prick sweet potatoes in several places with a fork, then bake on a baking sheet until very tender, 1 to 1 1/4 hours. Cool slightly, then halve lengthwise and discard skin. Purée sweet potato in a food processor. Transfer 1 cup purée to a bowl (reserve any remainder for another use) and stir in milk. Chill until cold, about 30 minutes.
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Preheat oven to 425ºF again. Grease a large baking sheet.
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Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add sweet-potato mixture and stir just until a dough forms.
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Drop dough in 10 equal mounds onto greased baking sheet, spacing them 1 1/2 inches apart.
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Bake until lightly browned and cooked through, 18 to 22 minutes. Transfer biscuits to a rack to cool. Serve warm or at room temperature.
Cooks’ note: Sweet-potato purée can be chilled up to 2 days.
- Keywords
- baking,
- sweet potato,
- web-exclusive recipes,
- doc martin,
- new mexico
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