Sweet Potato Biscuits

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Like most desserts, this is a departure from strict dietary rules, but you can console yourself with the fact that cornmeal in small doses is still allowed, and the amount of maple syrup per person is only 12 ml.

Ingredients

Sweet Potato - 17.6 oz
Corn Flour for Polenta - 7.1 oz
Kefir - 8 fl oz
Butter - 4.1 oz
Maple syrup - 3 fl oz
Baking Powder - 1 tablespoon
Pecan - 2.1 oz

Step by Step guide

Step 1

Preheat the oven to 428°F. Line a baking sheet with parchment paper. Pierce the sweet potato in several places with a fork and place it in the oven for six minutes. Remove it, flip it over, and return it to bake for another six minutes. Cut it in half, scoop out the flesh from each half with a spoon, and let it cool.

Step 2

Mix the flour with the baking powder, then add the diced butter and blend all the ingredients into a coarse crumb using a blender. Next, add the sweet potato flesh, pour in the kefir and maple syrup, and mix everything thoroughly. Toast the nuts, crush them, and incorporate them into the dough.

Step 3

Dust the work surface with flour. Roll out the dough and cut it into 8 pieces. Place them on a baking sheet and bake in the oven for about twenty minutes, checking the doneness of the biscuits periodically with a toothpick.