TWD: Sweet Potato Biscuits
These are your basic biscuit, given an extra twist from Dorie by substituting mashed, cooked sweet potato for the liquid in the recipe. I think the possibility for error on these biscuits was increased for quite a few TWDer’s due to the substitution of the liquid. The recipe calls for two 15-oz cans of sweet potatoes, drained, to mash and come up with 3/4 to 1 cup of mashed sweet potato. I had one 29-oz can that drained gave me almost 2 cups of mashed sweet potato. I’m not sure if it is Dorie’s intention to use the full amount from both cans or not since the 3/4 to 1 cup measurement is actually contained in the notes before the recipe. I think that either way, you would have to use the measurements as a guideline.
Either way, I think, due to weather and how you measure your flour (or over measure in a lot of cases if you are like me) you may need more of the mashed sweet potatoes to come up with an amount that will actually bring your dough together into a soft, workable, biscuit like dough without overworking it. In my case, I actually ended up using about 1 1/2 cups of the sweet potatoes to bring the dough together and it still may not have been enough since I think I overworked my dough just a bit still.
The sweet potato flavor wasn’t overwhelming and it was good when at room temperature with some thinly sliced roasted pork loin. The biscuits made for nice and easy little sandwiches. For a sweet topping alternative, I think some lightly warmed dulce de leche would be delicious on these.