TWD: Sweet Potato Biscuits

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.