Wednesday, January 2, 2013

Sweet Potato-Bacon Biscuits

I don't do a lot of cooking, so I decided to join in when Judy at Patchwork Times started a "What's Cooking?" Challenge every Wednesday. (Click the photo for more information.)
Patchwork Times What's Cooking

My DH is a great cook, so I usually just stay out of his way. He has worked in kitchens (okay, Burger King was one of them, but there were others). He agreed to help me with this Chopped-esque cooking adventure. Judy promised that all the ingredients would be easy to find. No crazy squid feet or anything like that.

We don't eat a lot of sweet potatoes, so I asked my friends on Facebook for recipe suggestions. That simple request touched off a heated sweet potatoes vs. yams debate. They are not the same thing.

Sweet potatoes are grown in the US; yams are grown in Africa and Asia. According to the USDA, they aren't even related botanically. Most "yams" eaten in the US are actually sweet potatoes. Because of the confusion, the USDA requires "yam" labels to also say "sweet potatoes."
yam/sweet potato label
We didn't buy canned sweet potatoes, especially not "in syrup."

The recipe asks for cooked and mashed sweet potatoes, so we used this nifty microwave baked potato bag that my sister-in-law made for us for Christmas.

Here's a link to the recipe (I also pasted the whole recipe below the link). It was pretty straightforward, but DH recommends extra flour. I don't know how much. A pinch or dash or something, you know how cooks are. The biscuits are tasty, but a little heavy. I couldn't eat more than one for breakfast. Of course, you can't go wrong with bacon!

Sweet Potato-Bacon Biscuits on the Food Network

Emeril Lagasse BAM!

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, cut into pieces
  • 1 cup mashed cooked sweet potatoes, cooled
  • 2 tablespoons packed light brown sugar
  • 5 slices cooked bacon, drained and crumbled
  • 3/4 to 1 cup buttermilk

Directions

Preheat the 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 thoroughly 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 liquid as needed 1 teaspoon 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.
We served them with butter and also eggs.
Fun fact: Sweet potatoes are members of the morning glory family.

I'm looking forward to our next "What's Cooking?" assignment. See what everyone else cooked up here.
-k

6 comments:

  1. They sound wonderful. I knew there was a difference between yams and sweet potatoes but wasn't sure what it was.

    Thanks to you and hubby!

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    1. I wasn't sure what the difference was either. I had to do some research. lol

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  2. Yum! I knew about the difference (and vitamin and food content) between yams and sweet potatoes - mostly because I just found about it this past week!

    Love this recipe - can hardly wait to try it!

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  3. I've been looking for a good sweet potato roll or biscuit recipe where you can actually taste the sweet potato. Could you in this recipe?

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    1. I definitely tasted sweet potatoes. The bacon was a highlight. =)

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