Emerils Sweet Potato Bacon Biscuits Food

SWEET POTATO-BACON BISCUITS

Steps:

• Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
• Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

EMERIL'S SWEET POTATO BACON BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• Lightly grease a large baking sheet and set aside.
• In a bowl; stir together the flour, baking powder, baking soda, and salt.
• Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
• In a bowl; whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thorougly with your fingers.
• Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more buttermilk as needed, 1 tsp at a time.
• Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet.
• Bake until golden brown and risen, 15 to 18 minutes.
• Remove from the oven and serve hot with butter.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F, then generously butter a baking sheet.
• Wrap sweet potatoes in foil in a single package & bake until tender, about 1 hour, then remove from the oven, unwrap & set on a wire rack to cool somewhat. Raise oven temperature to 425 degrees F.
• When potatoes are cool enough to handle, peel & mash them, so that you have 1 cup of puree.
• In a mixing bowl, whisk together the flour, baking powder, brown sugar, nutmeg & salt, then stir in the pepper before adding the butter. Cut in the butter, combining & mixing until coarsely crumbled.
• Make a well in the center & add the cup of mashed sweet potatoes, stirring together gently with a fork, then stir in enough cream to make a sticky but manageable dough.
• Transfer the dough to a floured surface & pat or roll to a thickness of 3/4 inch. Use a floured 2 1/2-inch biscuit cutter to cut out rounds of the dough, & transfer them to the prepared baking sheet. Re-roll the dough as necessary, until the dough is used up.
• Lightly brush the tops of the biscuits with the beaten egg, then bake until the biscuits are golden brown, about 15 minutes.
• Serve hot, with butter & ENJOY!

BACON BISCUITS

Steps:

• Remove rind from bacon, fry until golden on both sides, chop finely.
• Beat butter until creamy, add egg yolk, mix well.
• Add grated cheese, mix well.
• Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes.
• Roll dough out on a lightly floured surface to 1/8 inch thick.
• Cut into rounds with a 1 1/2 inch fluted cutter.
• Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden.
• Allow to cool on a wire rack.

EMERIL'S BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
• Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
• Caramelized Onions:.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
• Yield: 2 cups, 4 to 6 servings.

EMERIL'S BOURBON MASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place the potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

EMERIL'S CANDIED SWEET POTATOES - KICKED UP!

Steps:

• Preheat the oven to 375 degrees F.
• In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
• Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
• Add the bourbon to the sauce and cook (stirring often) on medium-high heat until syrup is thickened, about another 15-30 minutes.
• Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
• Serve immediately.