Update on Taste of Thai in Temple. They are open on Saturdays now from 4:30 – 8:00 pm.
These are really good biscuits, for any meal. I'd use the food processor like I did for the last ones, but it would breakdown the pepitas too much.
- 1 cup cooked sweet potatoes
- 2 TBSP canola oil
- 2 TBSP sugar
- 1 cup all purpose flour
- 1 TBSP baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup roasted pepitas (hulled pumpkin seeds)*
- 1/2 cup heavy cream (about)
- Heat oven to 375°.
- In a large mixing bowl, mash the sweet potatoes with the oil and sugar. I used a baked sweet potato, peeled.
- In a smaller bowl mix flour and next 4 ingredients.
- Mix the dry ingredients into the potato mixture, just until it begins to come together.
- Start adding cream, about 1/4 cup to begin. Mix in enough cream to help the dough come together, but not enough where it's too sticky to handle. Remember I don't roll biscuits out, click here to see the last biscuit recipe.
- Flour or oil your hands and form 8 biscuits.
- Place on a greased cookie sheet or line the cookie sheet with parchment or silpat.
- Bake about 15 minutes until golden brown.
- Note: If you get raw pepitas, roast them on a dry baking sheet for about 10 min. at 300°. Or if you don't want to be bothered, use pecans (not roasted)!