Serious Eats: Recipes

Sweet Potato Biscuits With Jalapeño Butter

[Photograph: Carrie Vasios]

Sweet potatoes lend these biscuits a subtle sweetness that is contrasted by the heat in the jalapeño butter.

Notes: To make the sweet potato puree, microwave sweet potato on high until soft. about 4 to 5 minutes. Let cool then scoop out 1 cup of flesh. Alternatively, you can roast the sweet potato in a 425°F oven until tender, about 45 minutes.

I found the butter to have the right amount of spice when I used 1 small jalapeño, including the seeds, per stick of butter. If you prefer a less spicy butter, take out the seeds before using.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/01/sweet-potato-biscuits-jalapeno-butter-recipe.html

© Serious Eats