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1
For the biscuits: Preheat the oven to 425 degrees F. Poke the sweet potatoes with the tines of a fork and bake until tender, about 1 hour.
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2
Let the potatoes cool, and then peel them, discarding the skins.
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3
In a food processor, puree the potatoes with the buttermilk and nutmeg until smooth.
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4
Whisk together the flour, sugar, baking soda and salt.
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5
With your fingertips or a dough cutter, cut in the cold butter until pea-size chunks are formed.
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6
Fold in the sweet potato puree until just combined, being careful not to overwork.
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7
Dust a work surface with some flour and turn the biscuit dough onto the counter.
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8
Form the dough into a 3/4-inch-thick disc.
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9
Using a 2 1/4-inch round biscuit cutter, cut out 14 biscuits, starting on the outside of the disk and working your way in.
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10
You may need to reshape the last bits of dough back into a disk to get all 14 rounds.
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11
Grease a 10-inch cast-iron skillet with the vegetable oil and place the biscuits in the skillet, working from the center out.
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12
The biscuits should be a tight fit and nestled against each other.
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13
Brush the biscuit tops with the melted butter and bake until golden, 15 to 18 minutes.
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14
For the sandwich build: Split the hot biscuits, place some of the torn ham on the bottom half, drizzle the Blackberry Balsamic Drizzle over the ham and then pile some arugula on top for a peppery bite.
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15
Combine the preserves, basil, vinegar, mustard, peppercorns and chile in a medium saucepot on the stove.
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16
Set over medium heat.
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17
Simmer the sauce until thickened, 7 to 10 minutes.
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18
Strain the reduction through a fine sieve.
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19
Thin with water if needed.
