Joel Vetsch’s sweet potato biscuits straddle the line between savory and sweet. Top them with jam, fried chicken, or a pat of butter — anyway you slice it, these biscuits are a must.
Medium sweet potatoes: 8
Buttermilk or half & half: 3 cups
White Lily self-rising flour: 5 pounds
Brown sugar: 1 pound
White sugar: 3 tablespoons
Kosher salt: 3 teaspoons
Black pepper: 3 teaspoons
Ground cinnamon: 3 teaspoons
Lard or butter (cut into pieces): 1 pound
Roast sweet potatoes at 400 F for 1 hour, 20 minutes. Set aside to cool for 15 minutes. Empty sweet potato flesh into quart containers, set aside.
Add all dry ingredients to a large mixing bowl and whisk together.
Add chopped butter or lard to dry ingredients, incorporate until well blended and slightly sticky.
In a blender, puree the sweet potato with buttermilk or half and half.
Add sweet potato mixture to dry ingredients and mix dough.
Flour a large cutting board, roll out biscuits and cut.
On a sheet tray, lay parchment paper down and grease.
Place biscuits as close together as you can get them (they will rise more that way) .
Bake at 375 F for 33 minutes.
Pull out and brush the tops with melted butter and cook 2 minutes longer.
Place on a cooling rack. Stay cool. Support City Paper. City Paper has been bringing the best news, food, arts, music and event coverage to the Holy City since 1997. Support our continued efforts to highlight the best of Charleston with a one-time donation or become a member of the City Paper Club.