Recipe for Sweet Potato Biscuits, Ham, Honey and Mustard

Another one of my loves about fall is sweet potatoes. If I have my choice over white potatoes or sweet potatoes, I always go with the latter. Sweet potatoes are wonderful in any form, but I especially love them roasted with a touch of olive oil and salt. No ketchup required on these baked wedges. I am not sure where I found this recipe but it caught my attention because it was sweet potatoes, mustard, honey and ham all wrapped up in a small sandwich. This would go perfect with a split pea soup.

Ingredients

1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk
Dijon mustard
6 ounces thinly sliced country ham or Black Forest ham
Honey

Preparation

Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

Sweet Potato Biscuits
- makes 12 biscuits -Adapted from Screen Doors and Sweet Tea by Martha Hall Foose.

Ingredients

1 cup mashed baked sweet potato (about 2 medium)2/3 cup whole milk4 tablespoons (1/2 stick) unsalted butter, melted1 1/4 cups unbleached all-purpose flour3 1/2 teaspoons baking powder 2 tablespoons sugar1/2 teaspoon salt
Procedure
1. Preheat the oven to 450°F. Grease a baking sheet and set aside.
2. In a medium bowl, mix the sweet potato, milk, and butter. Sift together the four, baking powder, sugar, and salt. Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form a soft dough. Drop the dough by tablespoonfuls onto the prepared baking sheet.
3. Bake for 12 to 15 minutes, or until a deep golden orange tinged with brown. Serve warm or let cool on a wire rack.