I'm pretty sure the UPS man thinks I'm made from crazy. Wild hair barely contained by my scarf (it's cute and vintage, at least,) flour all over my clothes, dog barking, and kids running/crawling to the door: the older one shouting, "the delivery bus is here!"
I'm making chicken and corn chowder with sweet potato biscuits for dinner. It smells so good: garlicky, onion-y, and biscuit-y.
Go on, make the biscuits, you know you want to. The crazy is optional.
Sweet Potato Biscuits, about 20
Recipe adapted from the 3191 blog, originally adapted from Martha Stewart Living.
1 pound sweet potatoes or yam (one large one is usually sufficient)
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
8 tablespoons unsalted butter (chilled), cut into small pieces
1/2 cup milk
Preheat oven to 400 degrees
Prick the sweet potato and bake until soft (about one hour...you can also do this more quickly in a microwave). Once the sweet potato has cooled, scoop the flesh from the skin and pass through a food mill, ricer or sieve. You should have about 1 3/4 cups puree.
Stir together the flour, baking powder, salt and cayenne. Cut in butter with your hands until it resembles a course meal. Mix milk with sweet potato puree and add it to the other ingredients. Mix dough, just to incorporate (I use my hands). If the dough is really sticky, add a touch more flour. Turn dough out onto floured surface and knead a few times. Pat out to a 1/2 inch thickness. Cut biscuits into squares, or use an overturned glass to make circles (we don't have special biscuits here, square works for crazies.) Place on greased cookie sheet, then into preheated oven and cook until risen and slightly brown, about 10 minutes (longer for larger biscuits). Serve warm.