Here is a recipe that has its’ roots in "the county." Aroostook County, Maine, has long been the hub of potato growing in Maine -- and much of New England. Potato bread was first made in this cold climate of Maine, so it is fitting that sweet potatoes find their way into another comfort food that us Yankees are so well adept at making, biscuits. this is the perfect vehicle to use any remainder whipped, sweet potatoes or by using one sweet potato, the yield is generally the amount needed in this recipe.
2 cups flour
1/3 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
Large pinch dried cloves
1/3 cup butter or margarine, cold
1 cup cooked sweet potatoes, mashed
1/2 cup milk
3 tablespoons maple syrup
Preheat oven to 350-degrees F. In a large bowl, combine dry ingredients well. With your fingers or two butter knives working in scissor fashion, cut in the cold butter until pea-sized. Add remainder of ingredients and blend well with either your hands or a sturdy spoon. A dough hook would work perfect.
Heavily flour a work surface and transfer dough to knead just 4-5 times, enough to hold together without your hands sticking to it. Pat out with your hands or rolling pin until about an inch and a half thick. With a cookie cutter or the rim of a glass dipped in flour, cut out your biscuits. Knead any remaining dough and continue cutting until all the dough is used. Place each biscuit on an ungreased cookie sheet. You can leave space in between each to create a crispy, all-around biscuit or snuggle them together for soft-sided biscuits. Brush excess flour from the top of each and brush with milk.
Cool for 20-25 minutes, or until golden brown.
Chef Jim Baley -- The Yankee Chef -- is a noted food columnist, cookbook author and the foremost New England Food Historian. He is a third generation chef and historian and lives in Maine with his wife and four children. He welcomes feedback at email@example.com.