This week, Kimi at the Nourishing Gourmet is hosting a Nourishing Frugal Foods Carnival. I am so excited to see everyone’s recipes!
Sweet Potato Biscuits
2 3/4 cups flour (I recommend half whole wheat and half kamut, but find a flour that you prefer)
1/ 1/4 tsp salt
1/2 tsp nutmeg
2 cups mashed, cooked organic sweet potatoes or yams
3/4 cup organic sugar
1 tsp real vanilla
4 tsp baking powder
1/2 tsp (or more) cinnamon
3/4 cup chopped nuts (if desired)
1/2 cup melted butterCombine dry ingredients and nuts. In different bowl, combine rest of ingredients. Add to dry ingredients and mix well. Turn onto a lightly floured surface; knead slightly. Roll dough to 1/2” thickness and cut with a small biscuit cutter (or a round glass). Bake on lightly greased baking sheet at 450*F for 12 min. or until golden brown. Yield: 1 1/2-2 dozen
Gluten-Free Sweet Potato Biscuits
1/2 cup Bob’s Red Mill “All-Purpose” Flour Mix
1/2 cup Coconut Flour
1 cup Corn Flour (I used a brand that has already been soaked in lime)
3/4 cup Teff Flour
1 tbl. ground Flax Seeds
3/4 cup brown sugar (white would work too, but I thought this was a fun taste)
1 1/4 tsp salt
1/2 tsp nutmeg
2 cups mashed, cooked organic sweet potatoes or yams
1 tsp real vanilla
4 tsp baking powder
1/2 tsp (or more) cinnamon
3/4 cup chopped nuts (if desired)
1/2 cup melted butterFollow recipe as above, but instead of rolling out the dough, just form drop biscuits on a baking sheet. The corn flour gives a fun “authentic Thanksgiving” flavor!
Creamy Pear Pie
serves 6-8
4 cups sliced, peeled pears
1/3 cup sugar
2 Tbs. flour
1 cup (8 oz) sour cream
1/2 tsp real vanilla extract
1/2 tsp natural lemon extract
1/2 tsp real almond extract
1 unbaked 9” pie pastry (I use a nut crust; usually with almonds or hazelnuts.)
Topping:
2 Tbs. butter, melted
2 Tbs. brown sugarIn a large bowl, toss pears with sugar and flour. Combine sour cream and extracts, and add to pear mixtures. Mix well. Pour into pie shell. In a small bowl, mix topping ingredients until crumbly. Sprinkle over pears. Bake at 400*F for 10 min. Reduce heat to 350*F, and bake 45 min. more or until pears are tender.
Your pear pie recipe sounds really good! I may just try that this week, if Costco still has good pears.
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I am loving your blog! Do you know or have a guess at how many rolls this recipe makes?
Thanks so much and God Bless,
Angela W
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Angela Reply:
July 23rd, 2010 at 2:33 pm
@Angela, nevermind! I see it!
haha, needed to look closer!
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Michele Reply:
July 24th, 2010 at 10:56 am
@Angela, Thanks! We make little (like 2 inch?) biscuits, so it makes a lot! Maybe 4 dozen? We eat them too fast to count them. oops.
Blessings,
Michele
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[...] soon!), so I don’t have a new recipe for you today. In the meantime, you might enjoy my Sweet Potato Biscuit recipe. It’s an essential on our family’s holiday table, and we love the leftovers for [...]
I used 1/2 whole wheat flour and 1/2 white flour on the biscuits and no nuts… mixed with my hands. I think that next time I’ll try cutting the sugar down to 1/4 cup, they’re pretty sweet. Otherwise though, they’re yummy and easy and are going into our permanent rotation. Thanks!
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Michele Reply:
November 10th, 2010 at 10:23 pm
I’m glad you enjoyed it!
Now that you mention it, I think I have reduced the sugar in it over the years, too. Thanks!
Blessings,
Michele
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Thank you for the pear recipe, I have some pears that I am going to use for this!
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[...] Greet Box WordPress PluginI’ll be busy baking in preparation for Thanksgiving this week, with Sweet Potato Biscuits, pies (including Creamy Pear Pie), making Cranberry-Orange Sauce, and more. We also enjoyed our [...]
Hi Michele,
I made the pie tonight for Thanksgiving dinner tomorrow and it looks great. But I wonder about the topping ingredients and instructions. The ingredients say to use melted butter and brown sugar and the instructions say to mix until crumbly. Mixing the melted butter with the sugar results in a caramel-like mixture. So I added more sugar and just ended up with a thicker caramel-like mixture. Did I do something wrong or is there something missing? Thanks a bunch for the recipe. I used the topping anyway and the pie looks amazing… and the little bits I tasted that bubbled over the edge of the pan taste amazing! Have a wonderful Thanksgiving and many blessings to you and family!
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Michele Reply:
November 23rd, 2011 at 8:13 pm
@Pharmer Cathy, I just made the pie today, too!
Don’t melt the sugar; just add the melted butter & stir just until mixed. It will be very soft. Then with your fingers, pick up small pinches of it and “crumble” it into small bits over the top of the pie (don’t try to spread or pour it). When it bakes, it will turn into a crumbly, crunchy bits of topping.
Happy Thanksgiving!
Michele
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