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Sweet potato biscuits

I wasn’t sure what to call these delicious little buns. I named them sweet potato biscuits as they are something between cookies and scones. (The Americans call scones biscuits and biscuits cookies). They rise in the oven just like bread rolls (despite containing no yeast) so you can eat them with soups and stews or serve them as burger buns. They are not too sweet or spiced - so you can have them with jam, cheese & chutney, pate or cold meats too. Really, really nice during the winter months!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: South American
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup mashed sweet potatoes
  • ⅔ cup kefir or buttermilk
  • 1 cup wholemeal flour
  • 1 cup normal flour
  • 1 Tbsp unrefined cane sugar
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup oil

Method
 

  1. Preheat the oven to 190°C.
  2. If you’re using raw sweet potatoes - peel and dice them (you'll need about 2 small ones), then cook them in boiling water for 5 minutes, until soft. Drain and mash them with potato masher. Let the mash cool.
  3. In a bowl, mix the dry ingredients. In another bowl, mix the kefir, oil and mashed potatoes. Combine the two mixtures until you get a smooth dough.
  4. Spoon dumplings onto a baking sheet, lined with baking paper, and press them down on the top into cookies.
  5. Bake for 10 minutes until golden and risen.
  6. Transfer them to a wire rack and let them cool before serving.