I repeat, I’m all about the crockpot right now.
Tonight I used it to make 1-2-3 soup. To accompany it, I made some sweet potato biscuits, the recipe for which I got from Rachel, a good friend and fellow RA. They were such a delight – a slightly sweeter, slightly smoother biscuit (with the texture of a pumpkin cookie) that I served with homemade maple cinnamon butter. Sweet potato biscuits are now another staple in the category of vegetables-in-baked-goods, which also includes carrot cake, pumpkin chocolate chip bread, and chocolate zucchini bread.
- 1 cup boiled sweet potatoes, mashed
- ½ cup butter, melted
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 3 Tbs brown sugar
- Dash of cinnamon
- ⅔ cup buttermilk (add a tablespoon of lemon juice to almost ⅔ cup of milk)
Preheat oven to 435° F. Mix dry ingredients in a bowl and set aside. In medium bowl, beat butter into sweet potatoes. Add dry ingredients. Stir in a little of the buttermilk at a time. Gently mix until thoroughly moistened. Drop heaping tablespoons onto pan. Baste with buttermilk (optional). Bake 20-25 minutes or until lightly browned.
To make the maple cinnamon butter, I melted 1/4 cup of butter with 1/8 cup of maple syrup, mixed well, added a dash of cinnamon, and refrigerated until it was solid. It complemented the biscuits perfectly.