Sweet potatoes in moist biscuits


February 09, 2000|By Ellen Hawks | By Ellen Hawks,SUN STAFF

Betty Boynton of Baltimore was seeking a recipe for Sweet-Potato Biscuits.

Her search ended when Jackie Evans of Onley, Va., responded with an easy-to-make, delicious recipe.

Sweet-Potato Biscuits

Makes 1 dozen biscuits

2 cups Bisquick

1 cup mashed sweet potato

(best if put through a ricer)

1/3 cup sugar

Mix all ingredients by hand until dough is smooth. Roll out on lightly floured surface to 1/2-inch thickness. Cut with a biscuit cutter. Bake at 450 degrees for 10-12 minutes.

Tester Laura Reiley's comments: "These are so simple. The batter was a bit dry, so I added just enough milk to moisten it slightly (about 1/8 cup) before rolling out the dough. I suggest glazing the top of the biscuits with a pastry brush and a bit of cream or milk. The finished biscuits are pale orange, with a pleasant sweet flavor and moist texture. They would be a lovely accompaniment to ham or other salty meat."

Recipe requests

* Barbara Whitman of Glyndon is seeking recipes for mock crab or lobster bisque.

* Natalie Boyd of Bel Air is looking for a recipe for deep-fried spinach leaves that she enjoyed at a restaurant in New Orleans. "The leaves were crisp and delicate with a spinach flavor," she wrote. "I have tried but can't seem to duplicate this dish. If anyone could give me the recipe, I'd be grateful."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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