A recipe from Sarah D. Thank you!
Sweet potato biscuit
1 c mashed sweet potatoes
3 tbl oil
1 tbl maple syrup
1 tsp apple cider vin
1/2 tap salt
1 c ap flour or ww pastry flour
2 tsp baking powder
1 tsp nutmeg
2-3 tbl cold water
Preheated oven at 400
And cover baking sheet with parchment
Mix together sweet potatoes, oil, syrup, vin and salt. Sift flour baking powder and nutmeg and fold into the sweet potato mixture with wooden spoon until the dry ingredients are moist and crumbly. Add 2 tbl of water and lightly knead five or six times until the dough holds together. Drop dough in golf ball size pieces on to the baking sheet. Bake 12-15 min or until tips are lightly browned and firm.
A special thank you to Cara for this recipe. She gets a free small box of produce for sharing. I especially love that she made Packers gaucamole (Although, please don’t tell my king carnivore as he would never think his lady capable of treachery. He’s a Bears fan through and through).
My guac is pretty simple:
Cube and mash avocados with a splash of lemon juice (or lime, whatever you’ve got) to prevent blackening. Add minced garlic (a couple cloves), diced onions (about 1/2 an onion), tomatoes (1 small tomato or a handful of cherry tomatoes)–again, whatever’s handy). Salt, pepper, cayenne to taste preferences and–this is the secret ingredient–garlic salt. It’s best to let it sit to let the flavors mesh, so I keep a pit (again, preventing the black gross discoloration avocados are prone to!) and put it in the bowl and cover with plastic wrap down *on* the guac to prevent air from affecting the color.
Last year’s Super Bowl I even made green and gold Packers guacamole with yellow tomatoes!