Sweet Potato Biscuits

I saw this recipe on pinterest a week or so ago and thought they looked delicious! Plus, I have a weird love of sweet potatoes so that made me even more excited about them :)

I was thinking of trying these out at Thanskgiving, but when Libby and I were at Trader Joe's yesterday we decided to make dinner for ourselves and so I suggested we try these out! And they were fantastic!!! We'll definitely be making these at Thanksgiving!

(Photo curtesy of cookme)

Sweet Potato Biscuits:
Recipe adapted from Cookmee
Makes 6 good sized biscuits

1 cup whole wheat flour
3/4 cup all-purpose flour
2 tablespoons brown sugar
2 1/2 teaspoons baking powder
1 tsp. salt
1/2 tsp baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree (see below), chilled
1/3 cup buttermilk

1. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. With a pastry blender or two knives, cut in utter until mixture resembles coarse meal, with some pea-sized lumps of butter (I blended in food processor). In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
2. Shape the biscuits: Turn out dough onto a lightly florued surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour). Shape into a disk and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter (or cup!), cut out biscuits as close together as possible. Gather together scraps and repeat to cut out more biscuits.
3. Bake the biscuites: Preheat oven to 425 degrees with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20-24 minutes.

Sweet Potato Puree
Recipe from marthastewart.com
Serves 4 (makes probably 4x what you need for the sweet potatoes but they are yummy to snack on!)

3 large sweet potatoes
2 tablespoons melted butter
2 tablespoons maple syrup

1. Peel and cut 3 large sweet potatoes into 2-inch chunks. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in a food processor, with butter and syrup. Season with salt and pepper.