Wake and Bake: Sweet Potato Biscuits With Jalapeño Butter
I think I was a bird in my past life. Evidence: I hover around people eating nuts/seeds/pretzels and hope they drop some for my benefit. My bony toes have scratched people who get too close. And this is pretty much how I dance.
Also every winter, I get the urge to go south. In January, like clockwork, I start listening to country music, reading Southern Living, and cooking shrimp and grits. I've even had the urge to drop "y'all" but luckily my inner critic said, "Lady, you grew up in Manhattan."
Whether or not you too are day-dreaming about warmer climes, nothing beats a basket of fresh-from-the-oven biscuits. This version is extra special thanks to the incorporation of sweet potato. I cook the potato in my microwave to make an easy puree, then fold it into the batter. These don't raise quite as high as regular biscuits, but they're still flakey and the potato adds a bright sweetness that I love. They also make the perfect base for a spicy jalapeño butter. Flavored butter is crazy easy to make—in this case just mix together chopped jalapeño and softened butter—but it takes your dish to the next level. I find myself putting this version on everything from scrambled eggs to warmed tortillas and I think you will too.