In the Adirondacks, where I live, summer is abruptly halted right around Labor Day. That's the weekend where blistering hot and humid days are replaced with chilly, windy days with minimal sunshine.
I love that kind of weather because most of my favorite outdoor activities take place in fall conditions.
Football. Hiking. Bonfires. Apple picking. Pumpkin pie. Pumpkin everything.
When fall comes around, I go into full white-girl-can't-even mode. I wake up, slide myself into some yoga pants, tug on my sheepskin boots if the weather calls for it, and scrape together one recipe after another that incorporates apples, pumpkins, sweet potatoes, butternut squash, cranberries and so on.
So, here's me... making sweet potato biscuits to go with my dinner because... fall, that's why.
And since I'm so into the combination of sweet potatoes and maple syrup, I've added a little of that natural sugar into the butter to get my fix.
It's a sweet addition to add to your otherwise savory dinner plate and it helps fall-loving girls like me usher in our most favorite of seasons!
Sweet Potato Biscuits with Maple Butter
2 cups all-purpose flour
1 large sweet potato
1 stick cold butter, cut into cubes
1/2 cup milk
1 tbsp baking powder
1/2 tsp salt
Maple Butter:
1 stick butter
2 tbsp maple syrup
1 tbsp Confectioner's sugar
Peel and cook sweet potato in a pot of boiling water until fork tender. Drain water and mash sweet potato until smooth. Let cool completely.
Preheat oven 375F.
In a food processor, combine all ingredients using the pulse feature. The ingredients should be well combined with the exception of the butter, that should be in small pieces.
Use an ice cream scoop to form a ball of dough. Place dough on a greased baking sheet. Use your hand to gently pat the ball into a thick, flat disk. Repeat with the rest of the dough.
Bake for 15-18 minutes.
For the butter, whip the ingredients together to form a fluffy whipped butter. Chill until ready for use.
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