Sweet Potato and Cranberry Cornmeal Biscuits

1. 1

   Preheat the oven to 425F.

2. 2

   Grease a baking sheet or muffin tin and set aside.

3. 3

   Put the sweet potato in a small saucepan with the orange juice, 1/2 cup water, and 1 teaspoon of the salt.

4. 4

   Bring to a boil, then decrease the heat slightly and boil gently, covered, until very soft, about 10 minutes.

5. 5

   Coarsely mash the potatoes and cooking liquid with the 5 tablespoons butter and maple syrup.

6. 6

   Stir in the cranberries.

7. 7

   Let cool and set aside.

8. 8

   In a large bowl, whisk together the cornmeal, flour, baking powder, and the remaining 1 teaspoon salt.

9. 9

   Stir in the sweet potatoes.

10. 10

    Refrigerate for 1 hour.

11. 11

    To form each biscuit, pack the dough to just below the top of a 1/3-cup measuring cup, then invert and tap out onto the baking sheet.

12. 12

    Repeat to make 12 biscuits total.

13. 13

    Brush the top of each biscuit with a little melted butter.

14. 14

    Bake for 15 minutes, then rotate and continue baking until the tops are golden and firm, about 5 minutes more.

15. 15

    Transfer to a wire rack to cool.

16. 16

    Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.