Sweet potatoes are an ingredient that is native to Louisiana. You can use them many different ways. This week, I will post two great breakfast recipes that feature Louisiana sweet potatoes.
3 medium Sweet Potatoes
3 tablespoons Butter
2 1/2 cups Flour
1 1/2 cups Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Buttermilk
Preheat oven to 350 degrees.
Bake potatoes on a baking sheet until tender, about 45 minutes. Cool potatoes slightly and remove skin. Mash potatoes in a bowl with butter until smooth ( about 1 1/2 cups mashed potatoes.). Increase oven temperature to 425 degrees and butter a 9×13 baking pan. In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt until well combined. Stir in potato mixture until combined Add buttermilk, stirring until combined. Turn dough onto a lightly floured work surface and pat out with floured hands until about 1/2 inch thick. With a biscuit cutter, cut out biscuits. Arrange biscuits in pan and bake until browned lightly, about 15 minutes. Makes about 24 biscuits.
Enjoy!!!
