Sweet potato biscuits with jerk flavor
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sweet potato puree and Jamaican jerk seasoning imbue these biscuits with a sweet and spicy flavor typical of Caribbean cuisine. They're easy to make and take less than an hour. No need to knead the dough, and the biscuits will turn out deliciously flaky. Serve them as a lunchtime snack, as an appetizer, or as a go-to snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sweet potato
- 1.5 cups of flour
- 1/4 cup light cream (10%)
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Cooking the dish according to the recipe:
- Prick 1 sweet potato several times with a fork and microwave until tender, 8-10 minutes. Peel, mash, and let cool. In a bowl, combine 1 1/2 cups flour, 1 tablespoon baking powder, 2 teaspoons jerk seasonings (or 1 tsp thyme) with 1 tsp coarse salt. Stir in 110 g diced butter. Stir in 1/4 cup light cream and mashed sweet potatoes.
- Knead the dough, then shape it into a 13 cm diameter disk. Cut the disk into 8 wedges. Bake at 220°C until golden brown, 15-20 minutes.
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