Tuesday, October 2, 2012

Sweets For the Sweet

There are 2 veggies I really like. They are probably my favorite. Brussel sprouts and sweet potatoes are my thing. They are not favorites for anyone else in my house. That's kind of depressing. Hubby grew up eating meat and potatoes. His mother is German and his dad is from Minnesota. Yeah, there isn't a lot of seasoning going on there. He has eaten more strange food since we've been married than he ever would have thought. The kids grew up on canned veggies. I am so glad that isn't what we do anymore. I don't remember the last can of veggies I opened.

You can probably tell from the title that this blog isn't about brussel sprouts. I think they're pretty sweet, but no this about that orange tuber-like veggie. Are sweet potatoes tubers, like potatoes? I don't know. Research project for someone (just not me. I could Google it, but I won't.). I like my sweet potatoes just about any way you cook them. I like them baked, roasted, french fried, candied, cake, and as biscuits. Cinnamon butter over a soft, hot sweet potato always sounds lovely to me.

There are two ways my family will usually eat them without a fuss. The first is sweet potato chocolate cake. Hubby was giving me grief because I wouldn't write down the recipe for a customer of his. Here's the deal. It is my original recipe and as it is posted on my blog, just like everything else, including but not limited to comments, it is my property, intellectual and otherwise. That means you can't take it and claim it as an original recipe. Pretty sneaky, huh? If I write it down and give it to someone, that means it is no longer my property. Forget that, Mister.

The other way is as biscuits. I have posted on the social media site that I wished I had made a sweet potato so I could make biscuits. I've been asked for this recipe before, so here you go. I have no idea where this recipe came from originally, so if you know, I would like to give credit. For now, though, here's the directions.

Sweet Potato Biscuits

1 cup of mashed sweet potato
2 cups sifted flour
1 1/2 tsp sugar
1 1/2 tsp salt
2 1/2 tsp baking powder
1/2 cup vegetable oil
1/2 cup milk

Sift the flour, sugar, salt, and baking powder into a bowl. Mix oil, milk, and sweet potato until well blended. Add sweet potato mix to flour mix. Use fork to mix until just combined and mixture will hold together. Turn dough out onto floured surface and knead until smooth. Roll dough to 1/4 inch thick and cut into rounds with biscuit cutter. Place biscuits on baking sheet. Bake at 425 degrees for 10-20 minutes. 

As soon as these babies come out of the oven, butter them! Oh my giddy aunt! They can be a little plain, so I would suggest adding a little cinnamon to the flour mix. Maybe 2 tsp? I don't measure, I just add, sorry. That makes them so freakin' good. If you don't want to add cinnamon to the dough, then sprinkle them when they come out of the oven after you butter. I would not suggest using whole wheat flour. They are not nearly as good. And for my gluten free friends, if you have a baking flour you prefer, please share. I am very interested in that info. Use whatever oil you use. I would be interested to try this with grape seed oil. That's my next foray into eating better. I also use honey instead of sugar, but you could use agave I'm sure. Just a little dab will do you.          

These are really good if you don't mess them up like I did tonight, darn it. For some reason I used baking soda instead of powder. DON'T do that. I didn't realize why they tasted so funny until I was listing the ingredients. That'll teach me to pay attention. Enjoy these little gems of sweetness. I have half a potato just calling my name.

Have a great day.


Tiffany said...

I definitely want to try both of those sweet potato recipes! I like sweet potatoes too but not as much as you. I know they are good for me so I eat them though. I used to hate brussel sprouts until I learned to roast them. Now I make a mix that I love--potatoes, carrots, onions, brussel sprouts, beets, and sweet potatoes--all tossed in olive oil and salt and roasted for 45 minutes or so.

Big Sis said...

Blek and blek!!!!