These look amazing. And you can make them with marshmallows, if you are so inclined. Happy Thanksgiving! (Thank you, Rebecca Berkey)

3 Responses to “A recipe for sweet potato biscuits”

  1. robotnik says:

    Marshmallows on sweet potatoes: culinary crime.

  2. Itsumishi says:

    Sweet potato biscuits? But how? Oh that’s right, what the USA calls a biscuit the rest of the world calls a scone…

    (I know there is a difference between a US biscuit and a scone, but its far less different than a US biscuit and what most the British colonised world calls a biscuit).

  3. daemonsquire says:

    I used to make sweet potato fritters every year, around this time.  Been a while now, though; musta been busy.  I miss ‘em!  Mmm, a li’l fluffier than a biscuit (a lot fluffier than a scone), and all the goodness that deep frying entails–sorta like sweet potato donut holes!  Here’s my recipe, if you’re interested:

    Open a big can of chopped sweet potatoes, or yams, drain the syrup out, and put the yams in the food processor.  I think I was getting 48 oz. cans.  Maybe 39 oz.  Whatever it is, on the nutritional info section, it says it yields something like 3 to 3 1/2 cups of yam.  You purée this, then turn into a bowl and mix in 1 1/2 cups of flour, a teaspoon each of ginger and of baking powder, some pinches of salt, a half cup of sugar, a half stick of melted butter, and 4 egg yolks (save the whites).  Then, add enough milk (a half cup or so) to loosen the batter up to about the consistency of sour cream.  Whip your whites to soft peaks and fold ‘em into the batter, and you’re ready to fry.

    Dump a 48 fl. oz. bottle of corn oil in a wok, or a pot.  Heat the oil to about 350˚F, or, if you don’t have a thermometer for it: hot enough to make a sinister crackling sound when you sprinkle a little water in, but not so hot as to be smoking.  I’ve found that a medium high flame under a wok keeps it about right.  Scoop some batter up with a teaspoon, and push it off the spoon with your thumb, into the oil.  You can prob’ly fit about a half dozen of these li’l blobs in the oil at a time.   They’ll plump up, a bit.  They should get golden brown on their bottoms in about a minute, after which they can be flipped, and browned evenly, then removed by slotted spoon to a paper towel to dry.  Sprinkle with sugar (or cinnamon sugar) and serve.  Makes a few dozen.  At least two servings…

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