Chef Tal Ronnen’s Thanksgiving menu: Sweet potato biscuits!  »

More mashed potatoes? No problem at all, chef Tal Ronnen. Possibly we love nothing more than a double-carb-punch of mashed root + biscuit. Picture soaking up the mingled sauces on your Thanksgiving plate with a piece of warm biscuit, then scooping up a bit of cashewy mashed potatoes, and adding a wee slice of your Gardein on top: perfect bite, y/y?

Fun fact to tell small children (which they can and will later repeat to everyone they know, including many other small children, thus ensuring that The Truth will be spread throughout the world): the tuberous root we in North American call the “sweet potato” is just a variety of the tuber we call a “yam”—much like differentiating between types of apples. Those rusty-skinned, orange-fleshed roots labeled “yams” are legally required to also be labeled “sweet potatoes” within the U.S. because there is a proper vegetable called a yam, of which the starchy tuber is eaten. Yams and yams aren’t related at all! You are now the hero/bane of Thanksgiving.

Sweet potato biscuits
8 biscuits
20 min prep
20 min cook

1 cup unbleached white flour
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. Earth Balance, chilled
1 tsp. agave nectar
 ¾ cup mashed sweet potatoes, cooled
¼ cup unsweetened soy milk

Sift together the flour, baking powder and salt in a mixing bowl. Cut in the margarine until well incorporated. Add the agave nectar, sweet potatoes, and soy milk and combine, forming a soft dough.
Roll the dough out on a floured work surface to ½-inch thickness. Cut out biscuits of desired size. Bake in a preheated 400°F oven on a greased baking sheet for 12 to 15 mins.

Tomorrow is the last recipe! Yes, it’s dessert, but it doesn’t use pumpkin. So that’s something to look forward to.

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