Sweet potato biscuits for breakfast, or anytime

Making breakfast together is a Saturday morning tradition for Mark and me. In fact, this has been going on ever since we started dating. I remember making countless batches of waffles and pancakes (there is a strong preference for waffles in our house) to be drizzled with berry sauces and whipped cream. Eggs, always a favorite of mine: Benedict, en cocotte, scrambled, baked, poached, fried in olive oil, with toast, with tortillas, whipped with cream for quiche or frittata, or perched atop spicy tomato sauce. Bacon or sausage, almost always. Thick, steel-cut oatmeal, often during the winter months, swirled with fuit compote or brown sugar. Grits, rarely. And so many baked goods. Mark loves his baked goods.

Today we had biscuits. Dorie Greenspan's sweet potato biscuits, to be exact. I thumbed through Baking and came across this recipe, realized we had a giant sweet potato that has been languishing on our counter for almost a month, and mobilized. Boil chunks of sweet potato until very tender. Mash with a fork. Let cool, while assembling the other ingredients: flour, salt, brown sugar, butter, baking powder, and a few shavings of fresh nutmeg. The dough comes together quickly and then you cut out the biscuits (my favorite part!) and bake for 14 minutes, long enough to cook some bacon and scrambled eggs and set the table with honey (my preferred accompaniment to biscuits).




I am linking to Dorie's recipe here, via NPR. Enjoy these not-too-sweet biscuits, filled with sweet potato flavor, that are tender and so, so good. I especially enjoy the little chunks of sweet potato, a result of my not-too-perfect mashing skills. Oh, and I think these would be amazing on a Thanksgiving table.