with smokey, spicy cranberry jam
No need to burn yourself out on sweet potato pies and casseroles—do yourself a favor and try these sweet potato biscuits!
3 C (360 g) War Eagle Mill All Purpose Flour
2 Tbsp. Wholesome granulated sugar
1 Tbsp. Bob's Red Mill baking powder
1 tsp. kosher salt
4 Tbsp. Organic Valley unsalted butter, cold, cut in small pieces or grated on a cheese grater
1 C organic sweet potato puree from 1 large sweet potato
¼ C Organic Valley buttermilk
3 Tbsp. Organic Valley butter, melted Organic Valley unsalted butter, melted
Coarse salt and pepper
To roast your sweet potatoes, preheat the oven to 425.
Wash and poke holes all over your sweet potato with a fork.
Roast for 45-60 minutes or until a fork inserts easy. Remove and allow to cool completely. The skin should peel right off using your hands.
Using an Immersion blender, blend until smooth. Measure out 1 cup of puree.
Preheat your oven to 450.
In a large bowl, add your flour, sugar, baking powder, and salt. Stir to combine.
Add your butter in, mix to combine.
Add in your sweet potato puree as well as your buttermilk, mix until a dough forms.
Lightly flour a workspace to roll out the dough.
Remove all of your dough from the bowl and using extra flour as needed, knead the dough a couple of times to get it to come together. Using a floured rolling pin, roll dough out lengthwise. Fold like a letter, turn the dough 90 degrees and roll out again. Repeat this process 2-3 more times. This is what gives you layers in your biscuits.
Using a round cutter, cut out biscuits. Don’t turn the cutter, that will hinder your biscuits from rising.
Place on a baking sheet, close together. You should get about 8-9 biscuits. Brush the tops with melted butter and sprinkle with salt and pepper.
Place in oven for 14-16 minutes or until the bottoms are slightly browned.
14 oz. Woodstock cranberry sauce
Juice & zest from 1 organic orange
1 tsp. Ponoma's Universal Pectin calcium water
1 ½ tsp. Frontier Co-Op Smoked Paprika
½ tsp. Frontier Co-Op Cinnamon
¼ tsp. Frontier Co-Op Ginger
¼ tsp. Frontier Co-Op Allspice
¼ tsp. Frontier Co-Op Cayenne
1 C Wholesome brown sugar
1 tsp. Ponoma's Universal Pectin
In a small bowl, mix your smoked paprika, cinnamon, ginger, allspice, and cayenne together.
In a saucepan, add your cranberry sauce, juice and zest from 1 orange, 1 t calcium water, and spices. Stir to combine. Bring to a boil.
Mix your sugar and pectin together.
Once boiling, add your sugar and pectin mixture. Stir vigorously for 1-2 minutes to dissolve pectin while mixture returns to a full boil. Remove from heat.
Ladle into jars, wipe the rims clean, and place the lids on top. Allow to cool completely and place in refrigerator until ready to use.