I hope the new year has been good for everyone so far. I went back to work on Monday and I dreaded every moment of it. That's probably not a good sign, right? It turned out not being as bad as I expected, but I still miss having time off. I went home to New Jersey to stay with my family for about two weeks. I got spoiled by my mom who fed me Korean food every day. I got to play with my two precious doggies. I got to go to New York to spend a couple days with my sister and did great retail therapy and ate at a Tibetan restaurant.
Because my mom wanted to make sure I got to eat all the Korean food I could before I left, I ended up cooking for just one day out of the ten that I was home and that day was Christmas. It was a small spread this year as my parents are watching what they're eating and we as a family don't really eat that much anyway. The turkey was where we had the most leftovers as we roasted a fourteen pounder. For the sides, I made Green Bean Almondine and Sweet Potato Biscuits.
I do love me some good ol' buttermilk biscuits, but these sweet potato ones are a nice change. They've got great color and add more nutritional value to your favorite carbs. As we didn't have anything with pumpkin or sweet potatoes on Thanksgiving, I wanted to make sure we incorporated some of that for Christmas with these biscuits. We didn't even have dessert this year (le gasp! I know, a very low key Christmas dinner). We had a good amount of leftovers though which meant less cooking for the rest of the week again! Sweet laziness.
Did anyone have a White Christmas? We had a White Christmas Eve, but it soon turned to rain so it all melted right away. It certainly didn't feel like Christmas before that though because the weather has been so warm! And it continues to be so as this weekend in Roanoke, it's supposed to be almost 70 degrees! How ridiculous is that for January. I really don't think we'll get any snow days this year, which is sad. I hope next year makes up for it!
Sweet Potato Biscuits [Makes 10 biscuits]
From The Garden of Eating
1/2 cup sweet potato, cooked and mashed (1 small to medium-sized sweet potato)
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1 tsp salt
1/4 cup unsalted butter, cold
3/4 cup milk
1/2 tsp chili powder or ground cumin (optional)
Preheat oven to 450F and grease a cookie sheet. Quarter the sweet potato, place in a pot of water, bring to a boil and cook for 10-15 minutes until sweet potato is soft all the way through. Drain and let cool completely, then peel and mash. Set aside in fridge.
Combine the flour, baking powder and salt and stir well to combine. Cut the cold butter into small pieces and cut into the dry ingredients using two knives or a pastry cutter until the mixture resembles coarse cornmeal. Chill until ready to use.
Add the milk to the mashed sweet potato and mix well with a whisk or a fork. Add any spices you'd like to use to this mixture. Pour the sweet potato and milk mixture into the dry ingredients and stir quickly to form a ball (you may need to use your hands...)
Turn the dough out onto a floured surface and knead just until it comes together (you don't want to handle it too much or it will get tough.) Pat the dough out lightly with your hands until it is roughly 1/2 inch thick. Cut into rounds with either a biscuit cutter or the floured edge of a drinking glass, tin can, etc.
Bake on the greased cookie sheet for 10-15 minutes or until the biscuits are light brown.