I am proud to report that this week I followed as few of Dorie’s instructions as possible and I STILL came up with a product that made me eat an otherwise undesirable vegetable. I feel like I am making progress.
Contrary to what the cookbook said I put the sweet potatoes and room temperature butter in the food processor and then mixed the puree with he dry ingredients, including pumpkin pie spice from one of my favorite stores. I then dropped the dough onto a cookie sheet in heaping tablespoons, smoothed the shape with my finger and baked them.
The resulting biscuit probably isn’t as light and flaky as Dorie would like, and it certainly wasn’t as well shaped, but they are as delicious with pot roast as they are with apple cider or my morning coffee, and I am darn proud of my low maintenance technique.
I’ve never been a fan of sweet potatoes, you see, and I know they are good for me when prepared appropriately. Here’s why, according to the Louisiana Sweet Potato Commission:
- The Center for Science in the Public Interest ranked the sweet potato at 184 in nutritional value, more than 100 points ahead of the baked Idaho potato, spinach or broccoli.
- Sweet potatoes provide twice the recommended daily allowance of vitamin A
- Sweet potatoes provide more than one-third of the daily requirements of vitamin C.
- Sweet potatoes are an important source of beta-carotene, vitamin B6, iron, potassium and fiber.
- Studies have consistently shown that a high intake of beta carotene-rich vegetables and fruits, like sweet potatoes, can significantly reduce the risks for certain types of cancer.
- Sweet potatoes contain virtually no fat or sodium.
I imagine, however, that this is all negated by the butter in these biscuits or by the deep fryer in the case of sweet potato fries. DRAT.
I had such high hopes for these, but they failed me on various levels:
1) My crumbs were runny, turning to crusty when the muffins cooled.
2) The muffins were excellent warm, but kind of dry when they cooled off. I needed coffee to go with them later in the week. Would the lemon zest have made a difference? I didn’t have any in the house!
3) Without the crumbs, the muffins were kind of dull. Nice with coffee, but not the kind of thing I was eager to eat in the car on the way to the train in the morning.
But I have high hopes for the sweet potato biscuits I’ll make Sunday when I return from Nashville!
Between working on the house, working at my job, celebrating with family, hosting overnight guests, and just sheer exhaustion, I’m WAY behind on my posting for TWD. But know, dear bakers, that I’ve been eating right alongside you and loving most of our creations.
I just recently pulled the photos of our Applesauce Spice Bars off of my camera (they were just before my niece’s Christening photos), and they were one of my favorites! I baked them over one of the first really cool fall weekends using Farmer’s Market apples, and they were popular both at home and at work – so popular that I forgot to photograph them before they were all gone:
Mine came out like a thin piece of apple cake with a sticky icing (which I enjoyed – it wasn’t too sweet) but it made them very difficult to transport to the office in one piece. We had to scrape the icing off the tin foil covering. Nevertheless, the tart fresh apple bits, plump golden raisins and wonderful fall spice blend made them worth it! I highly recommend these for an at-home treat.
They were F-A-R better then Rachel Ray’s Tiny Grape Upside Down Cakes. Mine tasted like overly dense pancake batter topped with apple jelly, and looked like something you would feel an elementary school classroom’s pet turtle:
But maybe you’ll have more luck than I did.