By blog team member, Kiran. To learn more about Kiran, check out our team page!
I’ve been cooking Thanksgiving dinner for the past 15 years – no joke. The year we moved to Charlotte was the first year I hosted, and it’s a time I look forward to each year. Though it’s hectic and requires a lot of work, I absolutely love it.
Things have changed over time. In prior years, I made the famous standard green bean casserole. You know, the one that uses highly processed cream of mushroom soup – from a can. I used cupfuls of sugar in pumpkin bread, and I also used low-fat butter in cooking.
I’ve certainly changed my cooking ways in the past 15 years, and I’ve also added and subtracted some recipes from my lineup. There are the tried-and-true recipes that you’ll see on my Thanksgiving table each year, but there are usually one or two new ones that make their debut each year as well, including the one I’d like to share with you today.
I started making these Sweet Potato Biscuits over a year ago. I didn’t initially make them for Thanksgiving. I made them because I thought they were a good way to get some more vegetables into my kids’ diets. I certainly don’t hide vegetables in their food, but I’m all about adding in an extra serving here and there. So while I hope you’ll consider adding these as a new addition to your holiday lineup, I encourage you to make them any time of year. My kids just about fight to get the last one of these, and my husband and I also enjoy the flavors. Oh, and I didn’t mention, they are a great addition to the lunch box too!
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How has your Thanksgiving menu changed over the years?
Now for the recipe!
Sweet Potato Biscuits
- 2 sweet potatoes medium
- 2 1/4 cups whole wheat flour or white whole wheat flour + more for rolling
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon ground
- 5 tablespoons butter unsalted, chilled and cut into small pieces
- 1/3 cup milk
Preheat oven to 400 degrees F.
Cook sweet potatoes by roasting for 45-55 minutes or until soft. You can also cook them by microwaving for about 10 minutes, until soft. If you microwave your potatoes, be sure to still preheat your oven.
Peel the potatoes and process them in a food processor until smooth. Leave 1 cup of the processed sweet potatoes in the processor and remove the rest for another use.
Whisk together the flour, baking powder, salt, and cinnamon (fresh tastes great!) in a medium bowl. Add to processor and pulse until it begins to bind.
Add butter to food processor and pulse for 30 seconds. Add milk and pulse until dough is moist.
Dust a piece of parchment paper with flour. Place dough on top and add another sprinkle of flour. Add more flour as needed to avoid stickiness. Roll dough to about 3/4 inch thickness. Cut shapes with fun cookie cutters or simply use a glass to cut circles for biscuits. Re-roll scraps and cut until all dough is used.
Place biscuits on a parchment-lined baking sheet. Bake for 15 minutes or until golden brown.
We recommend organic ingredients when feasible