Sweet Potato Biscuits
8 servings
60 minutes
Sweet potato biscuits are an exquisite dessert of European cuisine that surprises with their tenderness and subtle flavor. Sweet potato adds softness and natural sweetness to the dough, while maple syrup enhances the caramel notes. Pecan nuts add a light crunch, creating a harmonious blend of textures. Historically, sweet potato has been used in various cultures as a baking base due to its nutritional properties. These biscuits are perfect for breakfast or a light snack and can be served with warm tea or coffee. Butter makes the dough crumbly, while cornmeal adds depth of flavor. They are easy to prepare but the result is impressive – airy, fragrant, and rich. They can be garnished with extra syrup or nuts for aesthetics and even greater culinary sophistication.
1
Preheat the oven to 220 degrees. Line a baking tray with parchment paper. Poke the sweet potato in several places with a fork and place it in the oven for six minutes. Remove, flip it over, and cook for another six minutes. Cut in half, scoop out the flesh from each half with a spoon, and let it cool.
- Sweet potato: 500 g
2
Mix flour with baking powder, add diced butter, and turn all ingredients into coarse crumbs using a blender. Then add sweet potato flesh, pour in kefir and maple syrup, and mix everything thoroughly. Roast the nuts, crush them, and add to the dough.
- Corn flour for polenta: 200 g
- Butter: 115 g
- Sweet potato: 500 g
- Kefir: 250 ml
- Maple syrup: 100 ml
- Baking powder: 1 tablespoon
- Pecan: 60 g
3
Dust the work surface of the table with flour. Roll out the dough and cut it into 8 pieces. Place on a baking sheet and bake in the oven for about twenty minutes, periodically checking the doneness of the biscuits with a toothpick.
- Corn flour for polenta: 200 g