Sweet Potato and Cranberry Drop Biscuits

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Sweet Potato and Cranberry Drop Biscuits

Cranberry
IDEAL FOR: Snack
Serves

12 biscuits

I love these biscuits all year-round. They’re a delicious alternative to traditional plain cornbread. The addition of sweet potatoes (or a squash puree) makes for a rich and colorful bread with a surprise cranberry burst. Experiment by adding chopped pecans or corn kernels for even more texture and flavor.

INGREDIENTS

  • 1 large garnet sweet potato, peeled and coarsely chopped*
  • 1/2 cup water
  • 1 teaspoon salt
  • The juice from 1 large orange (up to 1 cup)
  • 1/4 cup unsalted butter, soft**
  • 3 tablespoons maple syrup
  • 1 cup fresh Naturipe® Cranberries, fresh or frozen
  • 1 cup cornmeal
  • 1 cup flour
  • 2 tablespoons baking powder
  • 2 teaspoons melted butter** for the tops of the biscuits
  • Toasted nuts, such as pecans (optional)

DIRECTIONS

1. Cook the sweet potato in a small saucepan with the
orange juice, water, and salt until just soft. Remove
from the heat.
2. Add butter and maple syrup, mash until smooth, fold
in the cranberries, and set aside to cool.
3. Combine the remaining dry ingredients and whisk to
thoroughly incorporate. Fold in the sweet potato and
cranberry mixture until a thick batter forms. Chill this
mixture for 4 hours.
4. Preheat the oven to 400o, and grease a baking sheet,
cornbread molds, or muffin tin. Spoon out batter—each
biscuit should be about 1⁄3 cup each.

5. Just before baking, brush the top of each biscuit with
butter.
6. Bake for 15 minutes and then rotate the tin/pan.
7. Continue baking for 5–7 minutes until the tops are
golden and firm.
8. Cool before serving.

 

NOTES

*Substitute roasted winter squash (butternut, acorn,
delicata).
**Make this a vegan-friendly recipe by subbing coconut
oil for butter.

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