Chef John’s Sweet Potato Biscuits
These moist and tender buttery, flaky biscuits are a hit at the dinner (or breakfast) table. If desired, serve with pomegranate butter.
Cut sweet potato in half lengthwise.
Cut each in half again lengthwise then in half cross-wise.
Cut each piece in half to make about 16 evenly sized chunks.
Transfer into pot; cover with water and add salt.
Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender about 17 minutes.
Drain thoroughly; return to pot and mash potatoes.
You will need 1 1/2 cups mashed sweet potatoes.
Transfer cooled mashed potatoes to a mixing bowl.
Add brown sugar and buttermilk.
Mix together until well combined.