Sweet Potato (and Marshmallow) Biscuits

Preheat oven to 400°F. Place sweet potato on a tray and roast until soft, about 40 to 45 minutes.

Let cool completely in skin then peel. Run potato flesh through a potato ricer or mash it until very smooth. You’re looking for 3/4 cup (191 grams) sweet potato puree.

Preheat oven again to 400°F. Line a baking sheet with parchment paper and set aside.

Whisk 3/4 cup reserved sweet potato puree with buttermilk until smoothly combined.

In a large bowl, whisk flours, baking powder, sugar, spices, and salt together.

Add the butter and use a pastry blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

Add the sweet potato mixture and stir until the mixture is in big, soft chunks.

Knead the dough gently into an even mass.

With marshmallows: Roll dough out to 1/2-inch thickness, sprinkle marshmallows over half of dough. Place the second half on top and use a rolling pin to press together to 1-inch thickness.

Without marshmallows: Roll dough out to 1-inch thickness.

Cut biscuits using a 2-inch cutter. Bake on prepared sheet for 13 to 15 minutes, until puffed and slightly golden.

Cool on rack and enjoy as soon as possible.