Sweet Potato Biscuits

Steps

1. Scrub the sweet potatoes under running water. Pat dry. Pierce with fork all over. Place on microwave safe plate. Microwave at 2 minute intervals until completely soft. Flip the sweet potatoes during 1-minute intervals to ensure even cooking. A medium sized sweet potato will take about 6 minutes.*

2. Remove the sweet potato skin and mash until smooth. Set aside to cool. (To speed process up, allow to chill in the fridge or freezer.)

3. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

4. In a large bowl, whisk together the flour, baking powder, baking powder, salt, baking soda, cinnamon, and nutmeg. Toss in butter. Cover bowl and place in the freezer for 5 to 8 minutes, or until the ingredients are cold.

5. Using an immersion blender (or food processor fitted with a blade attachment), combine the buttermilk, maple syrup, and 1 cup of the cooled, mashed sweet potato until smooth. The mixture will be very thick. Scrape down the sides of the bowl as needed to ensure thorough mixing.

6. Remove the dry ingredients from the freezer. Using a pastry blender (or two forks), cut the chilled butter into the dry ingredients until the mixture resembles crumbly, coarse sand. Add the buttermilk-sweet potato mixture. Using a sturdy spatula, fold the mixture together until the dough forms a "shaggy mess."

7. Dump the mixture onto a lightly floured work surface. Gently knead the mixture together until the dough comes together. Pat the dough into a rectangle about 1/2-inch thick. Use a well floured 2 1/4-inch biscuit cutter to punch rounds.

8. Arrange the biscuits on the preparing baking sheet, spacing them about 2-inches apart. Lightly brush the tops of the biscuits with melted butter. Bake for 22 to 25 minutes, or until the biscuits have risen and are golden in color. Transfer to a wire rack and let cool slightly. Serve warm with butter.