Yesterday I posted a recipe for an excellent pumpkin pie. The ingredients list was interesting because along with the pumpkin, it included maple syrup, fresh ginger and candied yams. Not being a sweet potato or yam fan, but knowing I do like them in various bread recipes, I picked up an extra can of candied yams (Bruce’s) and tried them in a biscuit recipe. Maybe if I eat enough sweet potato biscuits, I’ll learn to like them straight!
This is a half-batch adaptation of Dorie Greenspan’s Sweet Potato Biscuit recipe. The twist? Some miniature chocolate chips! With or without the chips, they are great. While they come out of the oven smelling pretty strongly of sweet potato, the taste mellows as the biscuits cool and what you get is a dense, soft and tender, slightly sweet biscuit. I’m definitely going to try to include these as part of our Thanksgiving feast.
Candied Yam Biscuits with Chocolate Chips
1 cup all-purpose flour (I used 4.5 oz)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Pinch of cinnamon
1 tablespoon packed light brown sugar
3 tablespoons cold unsalted butter, cut into little pieces
15 oz can candied yams or sweet potatoes, drained and mashed
2-3 tablespoons miniature chocolate chips (use as many as you like — 2-3 T is a suggestion)
Preheat oven to 425 degrees F.
Thoroughly mix the flour, baking powder, salt, cinnamon and brown sugar in a mixing bowl, making sure there are no lumps. Scatter the pieces of butter over the mixture. Using your fingertips, mix the cold butter into the flour until the mixture is coarse and mealy. Add the sweet potatoes and knead lightly with your hands until dough comes together – try not to overwork it. Knead in the chocolate chips.
Roll or press the dough out to about ½ inch thickness and cut as many biscuits as you can. I cut 5, but I was using a very large cutter.
Bake the biscuits for 15-18 minutes or until they are puffed and golden. Transfer to a cooling rack Give them 10 15 minutes on the rack before serving.