Sweet potato is my addition, although, she love to bake sweet potato pies, but never thought about using them in breads. I think they're just as fall as pumpkin and certainly adds a lot of nutritional value to these biscuits. They are a root vegetable that, in addition, to being a simple starch, it is a complex carbohydrate, rich in beta carotene, dietary fiber, and Vitamins A, C, and B6.
It was the first vegetable that Ari was given as a baby--his mama made it up in the Beeba Baby Food Processor. He loved them!
|Ari sitting on Bailey's perch, looking out at the snow (Christmas 2008)|
5 cups King Arthur all-purpose flour
2 tsp. baking powder
2 tsp. Kosher salt
1 cup shortening
2 large sweet potatoes, roasted, peeled, and mashed
2 T (2 pkg) dry yeast
1/2 cup warm water (110F-degrees)
1 tsp. honey
4 T butter, melted (for brushing the baking pan and the tops of the biscuits)
Preheat oven to 400F-degrees with a baking stone. Wash and poke holes into the sweet potatoes.
Bake in the preheated oven for 45 minutes to 1 hour, testing with a fork or knife tip when they're soft enough. The skin should look shriveled. Don't turn off the oven!
Allow them to cool enough to handle, then peel and mash.
Now, the next Give-Away is also something Kelly would have chosen. Whenever we traveled and explored little shops, Kelly loved buying homemade soaps, almost to an obsession. So, the little bundle of Goat's Milk Soaps I've made up for today's give-away accompanies a change purse with the Vera Bradley latest pattern that supports breast cancer research--Ribbons. Together it's just another small remembrance of Kelly's generous nature. Enjoy!