It's November, the eating-est month of the year. In celebration of the approaching Thanksgiving holiday, we'll spend the month offering up recipes that would make nice, change-of-pace additions to your big meal. This first-course recipe comes from Food & Wine Magazine.
1 pound sweet potatoes, scrubbed
2 1/2 cups all-purpose flour, plus more for rolling
3 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 stick cold unsalted butter, diced
1/3 cup whole milk
1 egg yolk mixed with 1 tablespoon heavy cream
30 small sturdy herb sprigs, such as sage, thyme and rosemary
Preheat the oven to 400 degrees. Pierce the sweet potatoes all over with a fork. Set the potatoes on a cookie sheet and bake for 1 hour, or until tender. Let cool slightly. Using a spoon, scoop the potato flesh from the skins into a bowl and mash with a fork; you should have 1 1/2 cups of mashed sweet potatoes. Refrigerate until chilled.
In a large bowl, mix the 2 1/2 cups of flour with the brown sugar, baking powder, salt and cayenne pepper. Cut in the butter with a pastry blender. In a small bowl, mix the sweet potatoes with the milk. Add to the dry ingredients and stir with a wooden spoon until all of the flour is incorporated; the dough will be quite sticky. Refrigerate the dough for at least 15 minutes.
Preheat the oven to 425 degrees. On a well-floured work surface, pat out the dough until it is 1/2-inch thick. Using a floured 2-inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper-lined baking sheet. Re-roll the scraps and stamp out more biscuits. Brush the tops of the biscuits with the egg wash and press a small herb sprig into each one. Bake the biscuits for about 20 minutes, or until golden. Serve warm or at room temperature.
Make ahead: Once cooled, the biscuits can be frozen in a resealable plastic bag for up to 2 weeks. Bake frozen biscuits in a 350 degree oven for 10 to 12 minutes, or until heated through.