Sweet Potato Biscuit

Sweet Potato puree: peel and cube one sweet potato, place in sauce pan, cover with water and bring to a boil. Cook, partially covered, until tender (easily pierced by a knife) about 15 min.

Drain sweet potatoes and puree in a blender, food processor and place aside.

1 3/4 cups all purpose flour
2 Tbsp light brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp baking soda
6 tables chilled butter, in pieces plus additional 1/2 Tbsp. for topping biscuits
3/4 cup sweet potato puree (see recipe above made from 1 med sweet potato)
1/3 Cup buttermilk

Pre heat oven to 425 and grease and 8 inch cake pan

Place the flour, brown sugar, baking powder, salt and baking soda in the bowl of a food processor and pulse few times to blend. Distribute the butter around the bowl and plush again until mixture resembles small peas, about 10- 2 second pulses.

(If you do not have a food processor you can incorporate the butter by hand using a technique called cutting. Hold a piece of butter between two knives and make and x shape with your hands, essentially cutting the butter piece and incorporating the flour. Repeat until well combined.)

In a large bowl, whisk together 3/4 cup sweet potato puree and 1/3 cup buttermilk. Add the flour mixture to the sweet potato mixture and stir briefly, until just combined (over mixing will make the biscuits dry and tough).

Turn out dough onto a lightly floured surface and knead very gently until dough comes together but is still slightly lumpy, five or six times.

Shape into a disk and use the palms of your hands to pat into an even 1 inch thickness. With a floured 2 inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps and repeat to cut out more biscuits.

Arrange biscuits snugly in the greased pan burst with 1/2 tablespoon melted butter

Bake until golden, coating once, about 15 min

Chloe Coscarelli's Sweet Potato Casserole

Make Ahead Tip: Assemble the entire dish except for the final baking step up to 2 days in advance. Store in refrigerator and bake before serving.

Ingredients:
Pecan Streusel
2 Tablespoons all-purpose flour
1/2 C pecans
1/4 C brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
pinch of salt
1 1/2 Tablespoons vegetable oil

Casserole
3 large garnet yams, peeled and cut into 2-inch pieces
1 C canned coconut milk, mixed well before measuring
1/3 C packed brown sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon, plus extra for garnish
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1/3 C dried sweetened cranberries
1/2 C vegan marshmallows (no gelatin)

Preparation
For the pecan streusel:
In a food processor, combine flour, pecans, brown sugar, cinnamon, nutmeg, and salt, and process until crumbly. Add oil and pulse until crumbly and somewhat combined.
For the casserole:
Preheat oven to 400 F. Lightly grease an 8-in square pan.
Place yams in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork tender, 15 to 20 minutes. Drain and return to pot.
Add coconut milk, brown sugar, salt, spices, and vanilla, and mash with a potato masher until you achieve a chunky texture. Adjust seasoning to taste. Mix in cranberries and transfer to prepared pan.
Top with pecan streusel and marshmallows. Bake for 15-20 minutes until marshmallows look toasted. Dust with cinnamon and serve.

Sweet Potato Biscuits

Sweet potato puree may be purchased or you can make your own. Place 1 sweet potato peeled and cut into chunks in a saucepan, cover with water, and bring to a boil. Cook, partially covered until tender (easily pierced by a knife) about 15 minutes.

Drain sweet potatoes and puree in a blender, food processor or food mill and place aside

1 3/4 cups all purpose flour
2 tbsp. light brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soad
6 tbsp chilled butter,  in pieces plus additional 1/2 tbsp for topping biscuits
3/4 C sweet potato puree (see recipe made from 1 med sweet potato)
1/3 c buttermilk

preheat oven to 425 and grease an 8 inch cake pan

place the flour, brown sugar, baking powder, salt and baking soda in the bowl of a food processor and pulse few times to blend. Distribute the butter around the bowl and plus again until mixture resembles small peas, about 10 2 second pulses

(If you do not have a food processor you can incorporate th butter by hand using a tech called cutting. hold a piece of butter between two knives and make and x with your hands. repeat until incorporated.)

In a large bowl, whisk together 3/4 cup sweet potato puree and 1/3 cup buttermilk. add flour mixture to the sweet potato mixture and stir briefly until just combined (over mixing with make biscuits dry and tough)

turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times.

shape into a disk, and use the palms of your hands to pat into an even 1 inch thickness. with a floured 2 inch biscuit cutter, cut out biscuits and close together as possible. gather together scraps and repeat to cut out more biscuits.

arrange biscuits snugly in the greased pan. brush with 1/2 tbls melted butter

bake until golden, rotating once, about 15 min