Sweet Potato Cream Biscuits with Cinnamon Honey Butter and Scrambled Tofu

Jennifer Woods

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using sweet potatoes, carrots, and onions.

Usually, when I'm in a rush and have neglected to plan for dinner, scrambled eggs and toast usually satisfies -- very happily in fact. This time, I wanted to make some scrambled tofu to go with the homemade sweet potato biscuits inspired by a sweet potato scone that I saw on Chow Locally's Facebook page. Without looking for a special sweet potato recipe, I decided to just add the cooked sweet orange flesh to a handy cream biscuit recipe and crossed my fingers. I'm happy to report that it turned out great. While the biscuit turned a peach shade it tasted just the same as my last several batches of cream biscuits -- without the sweet potato addition. So no flavor difference -- it's just too subtle to notice. However, you'll know that you've added something special to the biscuits but haven't fussed with it enough to irk your family members who don't like surprise additions to their favorite foods.

Here's how I made them:

Sweet Potato Cream Biscuits with Cinnamon Honey Butter

adapted from Smitten Kitchen's recipe for cream biscuits (love her) which she adapted from James Beard's American Cookery

2 cups cooked and cooled sweet potato flesh (I poked them with a fork and nuked 2 largeish sweet potatoes for about 5 minutes)
3 tablespoons melted butter
1 cup all-purpose flour, plus more for dusting the surface
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

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