Sweet Potato and Marshmallow Biscuits

These are delicious.  However, the presentation needs a little work.  I don’t have a biscuit cutter.  I am working on that.  I used a mason jar to cut them instead.  The mason jar was wider than 2 inches, so I had less biscuits than the recipe.

The recipe says to put one layer biscuit, next marshmallows and then another layer of biscuit.  Let’s just say that did not work out so well.

Next time I make these I am going to put marshmallows on top of the biscuit, instead of a sandwich.

Sweet Potato and Marshmallow Biscuits

Makes 12 biscuits

Prep Time: 30 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 pound sweet potatoes
  • 1/3 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (1/8 tsp)
  • 1/2 teaspoon table salt
  • 5 tablespoon unsalted butter, cold
  • 1 cup miniature marshmallows

Directions:

1. The day before or a couple hours in advance: Preheat oven to 400 degrees. Place sweet potato on a tray and roast until soft, about 40 to 45 minutes. Let cool completely in skin (the fridge can speed this up) then peel. Either run potato flesh through a potato ricer or mash it until very smooth. You’re looking for 3/4 cup sweet potato puree (I get closer to 1 1/3 cups from 1 pound.)

2. You’ll probably have turned your oven off by now, so preheat it again to 400 degrees. Line a baking sheet with parchment paper and set aside. Whisk 3/4 cup reserved sweet potato puree with buttermilk until smoothly combined. Keep nearby.

3. In the bottom of a large bowl whisk flour, baking powder, sugar, spices and salt together. If you have a pastry blender, add the butter (if you have a sturdy pastry blender, no need to chop it first) and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. If you don’t have a pastry blender, cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal.

4. Continue by adding the sweet potato mixture and stir and break it up until the mixture is in big, soft chunks. Get your hands in the bowl and gently knead the dough into an even mass, using as few motions as possible (and thus, warming the dough as little as possible).

5. Roll or pat dough out on a floured counter to a 1/2-inch thickness and divide evenly in half. Sprinkle marshmallows loosely over half of dough. Place the second half on top of marshmallows and use rolling pin to gently press the sides together, keeping the final dough thickness at a full inch.

6. Dip a 2-inch biscuit cutter in flour then form biscuits by cutting straight down and not twisting- this will help give your biscuits the maximum rise. Bake biscuits on prepared sheet for 13 to 5 minutes, until puffed and slightly golden on top. Cool on rack and enjoy as soon as possible.

Recipe adapted from Smitten Kitchen

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