Sunday, September 23, 2012
Sweet Potato Biscuit Sandwiches with Ham & Blackberry-Balsamic Sauce
Sweet Potato Biscuits (recipe follows)
Spinach, Arugala or choice of greens
Blackberry-Balsamic Sauce (recipe follows)
Split warm biscuits. Layer biscuit bottoms with ham and greens, drizzle with blackberry-balsamic sauce. Top with biscuit tops.
1 pound sweet potatoes (2 to 3 potatoes)
2 T buttermilk
¼ t grated nutmeg
2½ C flour, plus extra for dusting
3 T brown sugar
1½ t baking soda
¾ t salt
¾ C cold butter, small diced
1 T vegetable oil
2 T butter, melted
Preheat oven to 425° F. Poke sweet potatoes with a fork; bake until tender (about 1 hr). Cool, peel; discard skins. Beat potatoes with buttermilk and nutmeg until smooth. Whisk together flour, sugar, baking soda and salt. Cut in cold butter until mixture is coarse and crumbly. Fold in sweet potato mixture until just combined.
Dust a work surface with flour; turn biscuit dough onto counter. Press dough to ¾" thick. Use a 2½" biscuit cutter to cut biscuits, reshaping dough as needed. Place biscuits on a baking sheet, brush biscuit tops with melted butter. Bake (400° F) until golden (15-18 minutes).
Blackberry-Balsamic Sauce Ingredients
12 oz blackberry preserves
1 C packed fresh basil leaves, stems and all
½ C balsamic vinegar
¼ C yellow mustard
1 t whole black peppercorns
1 serrano chile, split in half
Blackberry-Balsamic Sauce Directions
Combine preserves, basil, vinegar, mustard, peppercorns and chile in saucepot over medium heat.
Simmer until thickened (8-10 minutes). Strain through a fine sieve to remove leaves, peppercorns and chile. Cool.