Sweet Potato And Black Pepper Biscuits Food

SWEET-POTATO BISCUITS

Steps:

• Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
• Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
• Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SWEET POTATO BISCUITS AND GRAVY

Steps:

• Preheat oven to 450°.
• Line a baking sheet with parchment paper.
• To make the sweet potato purée, pulse cooked or canned sweet potato in a food processor until smooth. I used canned sweet potato and it worked well.
• In a small bowl, whisk the sweet potato purée with the buttermilk. If you don't have buttermilk, use regular milk, subtracting 1 TBS, and adding 1 TBS white vinegar in its place. Let it sit on the counter for a few minutes before using.
• Meanwhile, in a medium bowl whisk the flour with the brown sugar, baking powder, baking soda, salt and pepper. Sprinkle the grated butter over the dry ingredients.
• Using a pastry blender cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture until a soft dough forms. Do not overwork the dough.
• Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch biscuit cutter, cut out as many biscuits as you can. I got six. Carefully press the scraps together and cut out more biscuits.
• Arrange the biscuits on the prepared baking sheet and bake for about 14 minutes, until golden brown. Brush with the melted butter and serve warm.
• Crumble four sausage links (remove from casing) in a hot pan over medium heat, breaking into small pieces. Cook until golden brown.
• Pour off any grease, retaining the browned bits on the bottom of the pan. Add 2 tablespoons of butter to the pan and stir until melted.
• Sprinkle in 2 TBS flour and cook, stirring constantly for one minute, being careful not to brown the flour. Add the maple syrup and black pepper.
• Slowly pour 3/4 cups whole milk into the pan stirring constantly as the gravy thickens. Add two tablespoons heavy cream to the thickened gravy and stir to mix well.
• Taste the gravy and add salt and more pepper to taste. The amount of salt needed will depend on the salt in the sausage and butter. You might not need any additional salt.
• Remove the gravy from the heat and sprinkle in a few chopped chives or scallions. Serve piping hot over warm buttered biscuits.

SWEET POTATO BISQUE

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

SWEET POTATO BISCUITS WITH PEPPERED PORK LOIN, APPLE MUSTARD BUTTER AND SALAD

Steps:

• For the sweet potato biscuits: Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda and cayenne. Using a pastry cutter or your hands, cut in the chilled butter until the mixture resembles coarse meal.
• Stir together the sweet potato and buttermilk in a separate bowl until smooth. Make a well in the dry ingredients and pour in the sweet potato mixture. Add the raisins and combine until it just comes together. Be very careful to not over mix.
• Turn the dough onto a floured surface and knead until it comes together. If the dough is too sticky, work in up to 1/4 cup additional flour. Shape into a disk and pat to an even 1- to 1 1/2-inch thickness. With a floured 3-inch round biscuit cutter, cut out biscuits. Gather together scraps, and repeat to cut out more biscuits.
• Butter a baking sheet and place each biscuit 1/2 inch apart. Brush with melted butter and bake until golden brown, 20 to 25 minutes.
• Reduce the oven temperature to 350 degrees F.
• For the peppered pork loin: In a small bowl, stir together the sorghum, salt, black pepper, crushed red pepper and oil. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Rub the pork loin with sorghum and spice mixture, coating evenly. Roast until the internal temperature is 140 degrees F, about 45 minutes. Remove from oven and let rest for 10 minutes.
• For the apple mustard butter: Place the apple chunks in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar, cinnamon and allspice. Continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes. Remove from the heat and stir in the mustard. (Or if using applesauce, place in a heavy bottomed pot with the sugar and spices and cook until it is thick, 30 minutes or so.)
• For the salad: Toss the arugula, tomatoes and sunflowers seeds in a large bowl. Drizzle with lemon juice and olive oil and season with salt and pepper. Top with the shaved cheese.
• To serve: Split the sweet potato biscuits and spread the apple mustard butter on both sides. Thinly slice the pork loin and place on each of the bottom biscuits. Top with the other biscuit halves and serve with salad on the side.
• Recipe courtesy of Damaris Phillips

SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

SWEET POTATO BISCUITS

Steps:

• Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
• In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
• Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
• Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
• Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
• While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.