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Ham in Sweet Potato Biscuits Recipe
The second best thing about the Ham in Sweet Potato Biscuits recipe is it's make-ahead-ability.
Suuuure it's a word, a word that means less stress in the morning for the brunch host.
The best thing is its delicious-taste-ness, of course.
But its easy-to-make-ness, intriguing-combination-ness, and easy-to-eat-because-it-needs-no-knife-and-fork-ness all vie for third place. Good words, all. And good recipe.
Ham in Sweet Potato Biscuits
1 large sweet potato
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
2 tablespoons packed brown sugar
1 teaspoon grated lemon zest
1/2 cup (1 stick) butter, softened
2 tablespoons milk
1 pound better smoked ham, sliced paper thin
Scrub and pierce the sweet potato and microwave it on high until soft, about 10 minutes. Peel and puree in a blender or food processor. Measure out 1 cup.
Blend together the sweet potato, brown sugar, lemon zest, soft butter, and milk.
Mix the flour, baking powder, salt, and other spices together in another bowl.
Gradually and lightly stir the flour mixture into the sweet potato mixture until a ball forms. (If it seems more gooey than doughy, add more flour a little at a time.)
Roll the dough out on a floured surface to a thickness of 1/2 inch and cut the biscuits with a 3-inch cookie cutter. Pierce each biscuit a few times with a fork.
To bake the biscuits, place them on an ungreased baking sheet in a preheated 425° oven and bake until golden brown, about 10 minutes.
To finish, split the sweet potato biscuits in half and fill with ham. Serve warm. Makes 10-12 biscuits.
Make-ahead directions:
Prepare the complete Ham in Sweet Potato Biscuits recipe as above, cool, and wrap the sandwiches in foil. When it's time to serve, reheat them in a warm oven, still wrapped in foil, for about 10 minutes.
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