Sweet Potato-Butter Pecan Biscuits

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 cup butter cold cut into pieces
• 1 tablespoon butter 
• 2 tablespoons butter melted
• 2.3 cups flour all-purpose
• 2 tablespoons brown sugar light
• 2 tablespoons maple syrup 
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 8 ounces sweet potatoes and into 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• blender
• aluminum foil
• microwave

Directions

1. Scrub sweet potato; wrap in aluminum foil.
2. Bake at 350 for 45 minutes to 1 hour. Cool completely. Scoop out pulp, and mash to equal 3/4 cup. Set aside.
3. Melt 1 tablespoon butter in a small skillet over medium heat.
4. Add pecans; cook, stirring constantly, 6 minutes or until toasted.
5. Remove from heat; cool completely.
6. Combine flour, baking powder, and salt in a large bowl.
7. Cut 1/2 cup butter into flour mixture with a pastry blender until crumbly; stir in pecans.
8. Combine 3/4 cup mashed sweet potato, sour cream, brown sugar, and maple syrup; add to flour mixture, stirring just until dry ingredients are moistened.
9. Turn dough out onto a heavily floured surface; knead 6 to 8 times, and pat into a 7" square (3/4" thick).
10. Cut dough into 9 squares; place squares 2" apart on a lightly greased baking sheet.
11. Bake at 425 for 15 minutes or until lightly browned.
12. Brush with melted butter.
13. Serve warm.
14. Fix it Faster: Pierce sweet potato skin with a knife, and microwave potato on HIGH 3 to 5 minutes; let stand 5 minutes after cooking.
15. Bake or microwave sweet potato up to a day ahead, and mash. Chill overnight.