Sweet Potato and Marshmallow Biscuits

Sweet Potato and Marshmallow Biscuits: A Busy Mom's Delight

Life as a working mom is a whirlwind of early mornings, school runs, deadlines, and dinner prep. Finding time for anything beyond the essentials feels like a luxury, but even amidst the chaos, I crave a moment of simple pleasure, a taste of home-baked goodness that reminds me to slow down and savor the little things. That's where these sweet potato and marshmallow biscuits come in.

These aren't your average biscuits. They're a delightful twist on a classic, a comforting treat with a touch of unexpected sweetness. The fluffy texture, spiced perfectly with cinnamon and nutmeg, is unbelievably light and airy. And the gooey marshmallow centers? Pure bliss. They're the perfect balance of sweet and savory, a comforting hug in a bite-sized package. What makes these biscuits even more appealing to me is their versatility. They're just as satisfying for a quick breakfast on a busy weekday morning as they are for a cozy weekend brunch with the family.

The magic of make-ahead is a lifesaver for time-strapped individuals like myself. I often prepare the dough the night before, letting it rest in the refrigerator overnight. This way, all I have to do in the morning is pop them in the oven while getting ready for the day's adventures. The biscuits freeze beautifully, too, a fantastic option for those days when I'm completely overwhelmed. I simply bake them straight from frozen, adding a couple of minutes to the cooking time. Convenience without sacrificing taste? Yes, please!

Beyond the practical, these biscuits hold a special place in my heart. They remind me of simpler times, of lazy weekend mornings spent baking with my grandmother. The aroma of warm spices and melting marshmallows fills my kitchen, creating a cozy atmosphere that instantly melts away the day's stress. Each bite is a small act of self-care, a tiny rebellion against the relentless demands of my schedule.

The recipe itself is straightforward, perfect for even the most novice baker. Simple ingredients combine to create something extraordinary, a testament to the power of good food and the comforting rituals of home cooking. The process is therapeutic, a chance to disconnect from the digital world and reconnect with my creativity, even if only for a short time. It’s a simple act of baking, but the impact on my mood and my family's happiness is immeasurable.

So, the next time you find yourself overwhelmed, take a moment to indulge in these sweet potato and marshmallow biscuits. They're more than just a recipe; they're a reminder to slow down, savor the moment, and find joy in the simplest of things. And for working moms like me, that's something truly priceless.

Step-by-step

• The day before or a couple hours in advance, cook the sweet potatoes: Preheat oven to 400°F. Place sweet potato on a tray and roast until soft, about 1 hour. Let cool completely in its skin, then peel. Either run potato flesh through a potato ricer or mash it until very smooth. You’re looking for 3/4 cup (191 grams) mashed sweet potato (a one pound sweet potato generally yields about 1 1/3 cups total).
• You’ll probably have turned your oven off by now, so if you're looking to cook these biscuits preheat it to 350°F. I say "If you're looking to cook these biscuits" because they are also perfect for freezing. Anyway, if you're cooking them, prepare a cookie sheet for baking either with aluminum foil, Silpat, or greasing. Whisk 3/4 cup reserved sweet potato puree with buttermilk until smoothly combined.
• In a separate large bowl, whisk flour, baking powder, sugar, spices, and salt together. If you have a pastry blender, add the cold butter in chunks and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. If you don’t have a pastry blender, cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Your objective is not to get the dough too warm, so no over-mixing! (This is also why you are completely cooling the sweet potato before making this.)
• Next, add the sweet potato mixture to the flour mixture. If you're using a mixer, mix at the lowest setting. If you're using a spoon, stir and break it up until the mixture is in big, soft chunks. Get your hands in the bowl and gently knead the dough into an even mass, using as few motions as possible (and thus, warming the dough as little as possible).
• Roll the dough out on a floured counter to a 1/2-inch thickness and divide evenly in half. Arrange marshmallows loosely over half of dough. If using large marshmallows, cut each marshmallow into quarters and place over half of dough. Place the second half on top of the marshmallows and use rolling pin to gently press the sides together, keeping the final dough thickness at a full inch.
• Dip a 2-inch biscuit cutter (or cup, or glass) in flour then form biscuits by cutting straight down and not twisting — this will help give your biscuits the maximum rise.
• Bake biscuits on prepared sheet for 13 to 15 minutes, until puffed and slightly golden on top. Cool on rack and enjoy as soon as possible.
• If you don't plan on eating them all at once, I suggest freezing as these biscuits really are best a couple of minutes out of the oven. To freeze, put the freshly made biscuits on a cookie sheet or tray lined with wax or parchment paper. Make sure the sheet will fit in your freezer. Put the sheet of biscuits in the freezer for at least 30 minutes, but longer if you can. Once frozen, transfer the biscuits to a freezer bag until needed. Bake at same temperature straight from freezer; biscuits will take about 2 minutes longer (15-17 minutes) to bake.
• Enjoy!