There’s a decent chance that you’ll be finding yourself with some leftover sweet potatoes on your hands this Friday morning. If you love buttery baked dough as much as my family does, you might want to try
You can cut the butter into the dry ingredients using a hand-held pastry blender, or by pulsing in a food processor for a couple of seconds. Sometimes I just rub the ingredients together by hand, but this is kind of a tedious and time-consuming technique, plus you run the risk of warming the butter with the heat from your hands. (For you pastry newbies, the goal of “cutting” butter into dry ingredients is to wind up with a mixture of uniform consistency. Some recipes call for a coarse cornmeal-like texture, while others might call for tiny pearls of butter to remain intact and visible. Read more about the process here.)
Because Robin mentioned to me that she likes to eat sweet potato biscuits with honey butter, I’ve included a recipe here for that as well. Really good idea, Robin!