Sweet Potato Biscuits

These flaky and tender sweet potato biscuits make the perfect housing for Easter ham, or enjoy them on their own with a bit of butter and honey. My husband is lactose intolerant, so using butter in the recipe was not an option. I subbed coconut oil, although vegetable shortening would have worked well too, and used lactose-free milk in the recipe and for brushing the tops of the biscuits.

Sweet Potato Biscuits

Adapted from www.chow.com/recipes/10/886/sweet-potato-biscuits

serves 4-6

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 cup mashed sweet potato
• 3/4 cup whole milk, (I used lactose-free), plus more for brushing
• 1/2 cup coconut oil, chilled
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 1/2 teaspoon kosher salt
• 1 teaspoon apple cider vinegar
• 1/4  teaspoon baking soda

Directions

The day before, or at least a few hours before, roast off 2 medium sweet potatoes in a 400 degree oven for 40-45 minutes. Cool completely, remove skins and mash. 

Preheat oven to 425 F. Combine dry ingredients (flour, baking powder, baking soda, salt and sugar), and set aside. Combine milk, vinegar and mashed sweet potato. Add the chilled coconut oil to the flour and using 2 butter knives, cut the fat into the flour mixture. Work the mixture with the knives until the coconut oil is about the size of peas. 

Add milk mixture to dry ingredients and gently combine. Turn out onto a floured surface and knead gently until the dough comes together (the dough will not be smooth). Dough will be sticky!

Flatten dough with hands or rolling pin to 3/4 thick. Using a floured cookie cutter, or glass, cut the dough into rounds. Place biscuits on parchment lined baking sheet about an 1/2 inch apart. 

Brush tops of biscuits with milk and bake for 12-15 minutes. Serve hot or warm. Biscuits are best the same day.

Blackberry Hoisin Pork Tenderloin

Sticky sweet hoisin and blackberry jam are a perfect match. Add some tangy rice wine vinegar, fragrant sesame oil and a little chili garlic sauce for heat and you've got a winner of a recipe. Reserve a smidgen of the marinade to sauce the pork tenderloin at the end. 

Blackberry Hoisin Pork Tenderloin

serves 4

Ingredients

• 1/4 cup hoisin sauce

• 1/4 cup seedless blackberry jam

• 3 tablespoons rice wine vinegar (unseasoned)

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sesame oil

• 1/2 teaspoon chili garlic sauce (or more, to taste)

• 2 garlic cloves minced

• 1/4 inch ginger, finely grated or minced

• 1 1lb pork tenderloin, silver skin removed

• 1 tablespoon vegetable oil

Directions

Mix together the first 8 ingredients. Reserve and refrigerate 1/4 cup of marinade. In a ziploc bag cover the pork tenderloin with marinade and refrigerate for up to 8 hours. 

Preheat oven to 375 F. Preheat a cast iron grill pan over medium high heat for 5 minutes. Remove tenderloin from the marinade and pat dry with paper towels. Add vegetable oil to cast iron grill pan and sear tenderloin on 4-5 minutes a side. Finish the tenderloin in the oven for 10-15 minutes until meat registers 145 F. Let rest for 10 minutes. Slice tenderloin in 1/2 inch slices and finish with reserved marinade. Garnish with chopped cilantro.

I like to serve this juicy pork with jasmine rice and sugar snaps. 

Chili Garlic Sauce adds heat to this blackberry hoisin pork tenderloin.