Yam Patties

When my daughter was younger, the only way she would eat sweet potatoes is if I prepared them this way.  This a great side dish.  It provided just enough sweetness to balance a savory meal.

8 frozen pre-made sweet potato patties

1/3 cup brown sugar

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. ground ginger

½ tsp. salt

½ tsp. pepper (yes, pepper)

2 Tablespoons honey

5 Tablespoons softened butter

¼ cup finely chopped pecans (optional)

Preheat oven to 350 degrees.  Mix brown sugar, cinnamon, nutmeg, ginger, salt, pepper, honey, and butter in the bottom of a casserole pan or cask iron skillet.  Lay sweet potato patties on top of the mixture.  Bake for 8 minutes.  Remove from oven and carefully turn over the patties. (If using pecans, sprinkle the pecans on top of the patties and spoon a little of the buttery mixture at the bottom of the pan on the top of the pecans.)  Return to oven and bake for 8-10 minutes. 

Flaky Cheddar Biscuits

I found this recipe online at BAKERMAMA and it is wonderful.  The key is the buttermilk! 

With just 5 ingredients and 15 minutes you are going to bake the flakiest, butteriest, cheddar biscuits you'll ever eat!

This recipe makes 12 biscuits.

2 cups self-rising flour

1 Tablespoon granulated sugar

½ cup + 4 tablespoons cold unsalted butter, divided

1 cup lowfat buttermilk

2 cups sharp cheddar shredded cheese

Preheat oven to 450°F. Butter a large baking sheet or round baking pan and set aside.

In a large bowl, whisk together the flour and sugar. Cut in ½ cup (1 stick or 8 tablespoons) cold butter with a pastry blender or two knives in opposite directions. Add the buttermilk and stir with a sturdy spoon until well combined. Add the cheese and fold it in with the spoon and then your hands until well distributed throughout the dough.

Flatten the dough out to ½-inch thickness on a floured surface. Fold in half and then in half again and flatten back out to ½-inch thickness. Repeat the folding process at least three times to help create all those flaky layers when the biscuits are baked.

Cut dough into rounds with a 2-1/2 inch round dough cutter. Place biscuits about an inch apart in the buttered baking pan/sheet. Gather, press out and cut any remaining dough until all the dough has been formed into biscuits. You should have about 12 biscuits total.

Melt remaining 4 tablespoons butter. Brush each biscuit with the melted butter.

Bake for 15 minutes or until biscuits have risen and are starting to turn a light brown on top.

You can toss in some garlic powder, parsley flakes/finely chopped chives, and cracked pepper for a spicy biscuit that is amazing as well.