Sweet Potato and Cranberry Cornmeal Biscuits

Name: Sweet Potato and Cranberry Cornmeal Biscuits
Yield: makes 12 biscuits
Ingredients: 1 sweet potato, peeled and coarsely chopped; 1 cup freshly squeezed orange juice; 2 teaspoons salt; 5 tablespoons unsalted butter, at room temperature, plus 1 tablespoon melted butter for brushing; 3 tablespoons maple syrup (see page 69); 1 cup fresh cranberries; 1 cup cornmeal; 1 cup flour; 1 tablespoon baking powder

December 14, 2011

My contribution to my family’s Thanksgiving meal has always been cornbread. In making it so many times, I discovered that it’s a great vehicle for fruit, cooked grains, or vegetables. This variation has a thick batter, so these are more like biscuits than bread. Pale orange and scarlet-flecked, these biscuits make a beautiful addition to a holiday table.

Recipe notes

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