Maple-Hazelnut Sweet Potatoes
Yield: 4 servings
- 2 x (8 ounce) sweet potatoes
- 1/4 cup low-fat milk
- 2 Tbsp butter
- 1 Tbsp pure maple syrup
- 1/4 tsp salt
- 2 Tbsp chopped blanched hazelnuts
- Pierce sweet potatoes with a fork; place on a layer of paper towels in the microwave. Microwave on high for 10 minutes or until tender; let stand for 5 minutes.
- Peel potatoes and discard skins.
- Place potatoes in a bowl; mash with a potato masher to desired consistency.
- Add milk, butter, maple syrup, and salt; stir until well-combined.
- Top with chopped hazelnuts.
Butternut Squash Biscuits
adapted from Dorie Greenspan, Baking: From My Home to Yours
Yield: 9 biscuits
- 1 cup AP flour
- 3/4 cup WW flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 8 Tbsp (1 stick) butter, cold and cut in pieces
- 3/4 cup butternut squash puree (fresh or from a can)
- When puree'ing my squash after baking it in the oven, I added some pure maple syrup to my food processor.
- 1/3 cup buttermilk
- 1 Tbsp heavy cream (optional)
- Preheat oven to 425 degrees.
- In a bowl, combine the flours, baking powder, salt, and baking soda.
- With a pastry blender, cut in butter until mixture resembles coarse crumbs.
- In separate bowl, whisk together the butternut squash and buttermilk.
- Pour liquid ingredients into dry buttery mixture and mix just until moistened.
- Knead 8-10 times.
- Roll dough to a 1-inch thickness and cut with a biscuit cutter.
- Place biscuits 1 inch apart on a greased baking sheet or a sheet lined with parchment paper.
- If desired, brush biscuits with heavy cream.
- Bake at 425 degrees F until biscuits are golden brown.
- Serve warm with butter (or sweet potatoes).