Makes 16 biscuits
Ingredients:
2 to 3 medium sweet potatoes (about 1 1/2 pounds)
1 Vanilla Bean, Split lengthwise
½ cup + 3 Tbsp Heavy Cream
½ cup (1 stick) unsalted butter, room temp, cut into 1” squares
2 tablespoons packed light brown sugar
2 tablespoons granulated sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 ½ cups flour
1 ½ teaspoons baking powder
Directions
Heat oven to 400. Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes.
Meanwhile, pour heavy cream into a saucepan and add vanilla bean, set it over medium high heat. Reduce heat and simmer for 5 minutes. Remove from heat. Using tongs, discard vanilla bean.
Carefully slice sweet potatoes in half (they will be hot); remove flesh from skin with a spoon, and add to a mixing bowl. Add in butter and mix, with an electric mixer, until well combined, about 2 minutes. Beat in sugar, brown sugar, salt, pepper and spices. Let the mixture cool for 15 minutes.
Meanwhile stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to cooled potato mixture and combine well. On a floured surface, roll out or pat the dough into an 8x8” square about 3/4 inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits.
Place the dough squares 1” inch apart on a baking sheet that has been greased or lined with parchment paper. Bake until golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.