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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Ingredients:
1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork |
1 1/3 cups gluten-free flour plus additional |
2/3 cup yellow cornmeal |
1 tablespoon baking powder |
3/4 teaspoon salt |
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes |
1/2 cup buttermilk |
1/4 cup grade b maple syrup |
1/2 cup pecans, toasted , chopped |
Directions:
1. Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
2. Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.
3. Per serving: 172 calories, 8 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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