Powered-Up Pumpkin Cornmeal Biscuits

Powered-up Sweet Potato Cornmeal Biscuits


This hasn't happened to me in a long time. I stocked up on some great produce items at a great price and then needed to search my cookbooks for recipes that let me use up the sweet potatoes and butternut squash before it went bad. OK, that's not really that hard to do in this house.

I learned a few years ago that I can substitute sweet potatoes for pumpkins in some baked goods. And I found these wonderful pumpkin biscuits in Moosewood New Classics that did marvelously with leftover baked sweet potatoes.

This recipe was "powered-up" at my house because I am on The Full Plate Diet. The sweet potatoes had fiber and water. And instead of using apple juice like was originally mentioned, I just blended a whole, cored apple with 1/2 cup water to make fresh apple juice. The Blendtec made quick work of the fresh fruit and left no apple pieces behind. I subbed out white whole wheat flour for some of the all purpose flour, too. To add more water to the meal, I served fresh fruit and oatmeal, which also provided fiber.

These biscuits were yummy with local honey and homemade peanut butter.

I do want to say that the second time I made these, I ran out of cornmeal. The recipe got only about 1/3 cup cornmeal (instead of the 1/2 cup) and the family liked the texture better. Unfortunately, if you leave out some cornmeal, the fiber also goes down. With the recipe listed below, the fiber count is 2g per biscuit for a yield of 12 biscuits.

And that's another thing I liked about this recipe. With them being drop biscuits, I can get the expected yield, and they still look really pretty!

Powered-up Sweet Potato Cornmeal Biscuits

Adapted from Moosewood New Classics

  • 1/4 cup butter
  • 1 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mashed sweet potato
  • 1/2 cup water
  • 1 small apple, cored

Put apple and water in blender and whiz until juice. (If using Blendtec, use "Whole Juice" button.) Combine sweet potatoes and juice (I just pulse the Blendtec a few times.) Set aside. Combine dry ingredients. Cut in butter. Add juice and sweet potato mixture and stir just until wet. Drop 1/4 cup mixture into 12 spots on Silpat- or parchment-lined baking sheet. Bake at 425F for 16-20 minutes or until biscuits are puffed, browned, and maybe even crisping on the tops and edges.

For complete Blendtec Use

Cut butter in Blendtec using "Pulse". Add juice/sweet potato mixture, then pour dry ingredients on top. Use "Batter" setting to combine ingredients. If dry ingredients are not all mixed at end of cycle, remove blender jar from base and finish stirring with spatula. Scoop batter out of Blendtec with the spatula.