Sweet Potato Hobgoblin Biscuits
When our children were little, this was the only way we could convince them to eat sweet potatoes. If you want to maintain the tradition of sweet potatoes on the holiday table, try these delicious biscuits (just don’t tell the kids what’s in them). These are quick and easy to make. Just boil and mash the potatoes the day before. Makes 12
biscuits. This recipe can easily be doubled.
–Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut
Sweet Potato Hobgoblin Biscuits
Makes 12 biscuits
Ingredients
- 2 medium sweet potatoes, boiled and mashed
- 1/2 cup unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 Tbsp. light dry malt extract
- 2-1/4 cups sifted flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 2/3 cup buttermilk
- 1 Tbsp. Hobgoblin Ale
- 1 Tbsp. pure maple syrup
Step by Step
Heat oven to 375° F. Measure 1 cup of sweet potato puree into a bowl. Add butter, brown sugar and malt and beat until smooth. Sift dry ingredients together and add alternately with the buttermilk to the potato mixture, beginning and ending with dry ingredients. Transfer the dough to a well-floured board. Knead 5 to 6 times and roll to 1-inch thickness. Cut out with a round or fluted cookie cutter of roughly 2.5-inch diameter. Place on a parchment-covered baking sheet. Combine the beer with the maple syrup and brush onto the biscuits. Bake for 20 to 25 minutes until golden and puffed. Serve warm with whipped butter and drizzled with maple syrup.
