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This is the first year that our farm csa has hosted a winter as well as a spring/summer csa.  We we’re a little nervous about the winter components, wondering if we would have a plethora of squash and well, nothing else.

But it’s been fabulous!  Fresh lettuce, cabbage, carrots, potatoes, spinach, tomato cocktail, and yes, a lovely variety of winter squash.  In addition, an abundance of sweet potatoes.  Lucky for us, we LOVE these Sweet Potato Biscuits.

Great as a side to any of the soups you’ve seen on this blog-it’s a sweet accompaniment to a savory dish.

The Recipe

• 1 cup cooked, mashed sweet potato
• 2 tbs honey
• 1/2 cup oil
• 3/4 cup buttermilk or yogurt
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• Dash of nutmeg

Mix wet ingredients well.  In seperate bowl combine dry ingredients.  Add wet ingredients and mix until a soft dough forms(may require a little more milk). Drop by spoonfuls on greased cookie sheet.  Bake at 400 degrees for 20 minutes.

Aimee’s Notes: We’ve made these with freshly milled flour, or purchased whole wheat and white whole wheat flour(king arthur brand flour) and they work with all of the above.  We never have buttermilk around-you can sour regular milk with 1 tbsp of vinegar or lemon juice to 1 cup regular milk.  Allow milk to stand for a few minutes. We cook our sweet potatoes by piercing them and baking in the oven until ready to peel and mash.  If you’re in a hurry, you can peel, cut, and boil, and then mash.