Sweet Potato-Cranberry Shortcakes

by Katie Lee Joel



2 ½ cups all-purpose flour
8 Tablespoons unsalted butter
1 Tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 Tablespoons sugar
1 cup mashed sweet potatoes
1/3 whole milk

Leftover cranberry sauce
Whipped cream

Preheat oven to 450 F. Grease a baking sheet.

In a large mixing bowl, combine flour and butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and cinnamon. Stir in sweet potatoes until just combined. Make a well in the center and pour in the milk. Mix until all ingredients are incorporated and the dough begins to shape into a ball.

Sprinkle a work surface with flour, coat your palm, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Rol the dough to about ½-inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining.

Place the biscuits on the baking sheet and bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread softened butter on top of each one and let it melt.

Split each biscuit in half and fill with a few tablespoons of leftover cranberry sauce and a whipped cream.