Sweet Potato Biscuits

These flaky and tender sweet potato biscuits make the perfect housing for Easter ham, or enjoy them on their own with a bit of butter and honey. My husband is lactose intolerant, so using butter in the recipe was not an option. I subbed coconut oil, although vegetable shortening would have worked well too, and used lactose-free milk in the recipe and for brushing the tops of the biscuits.

sweet potato biscuits

Sweet Potato Biscuits

Adapted from www.chow.com/recipes/10/886/sweet-potato-biscuits

serves 4-6

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup mashed sweet potato
  • 3/4 cup whole milk, (I used lactose-free), plus more for brushing
  • 1/2 cup coconut oil, chilled
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • 1/4  teaspoon baking soda
sweet potato biscuits

Directions

The day before, or at least a few hours before, roast off 2 medium sweet potatoes in a 400 degree oven for 40-45 minutes. Cool completely, remove skins and mash. 

Preheat oven to 425 F. Combine dry ingredients (flour, baking powder, baking soda, salt and sugar), and set aside. Combine milk, vinegar and mashed sweet potato. Add the chilled coconut oil to the flour and using 2 butter knives, cut the fat into the flour mixture. Work the mixture with the knives until the coconut oil is about the size of peas. 

Add milk mixture to dry ingredients and gently combine. Turn out onto a floured surface and knead gently until the dough comes together (the dough will not be smooth). Dough will be sticky!

Flatten dough with hands or rolling pin to 3/4 thick. Using a floured cookie cutter, or glass, cut the dough into rounds. Place biscuits on parchment lined baking sheet about an 1/2 inch apart. 

Brush tops of biscuits with milk and bake for 12-15 minutes. Serve hot or warm. Biscuits are best the same day.

Blackberry Hoisin Pork Tenderloin

Sticky sweet hoisin and blackberry jam are a perfect match. Add some tangy rice wine vinegar, fragrant sesame oil and a little chili garlic sauce for heat and you've got a winner of a recipe. Reserve a smidgen of the marinade to sauce the pork tenderloin at the end. 

blackberry hoisin pork tenderloin

Blackberry Hoisin Pork Tenderloin

serves 4

Ingredients

  • 1/4 cup hoisin sauce

  • 1/4 cup seedless blackberry jam

  • 3 tablespoons rice wine vinegar (unseasoned)

  • 2 tablespoons soy sauce or tamari

  • 1 tablespoon sesame oil

  • 1/2 teaspoon chili garlic sauce (or more, to taste)

  • 2 garlic cloves minced

  • 1/4 inch ginger, finely grated or minced

  • 1 1lb pork tenderloin, silver skin removed

  • 1 tablespoon vegetable oil

Directions

Mix together the first 8 ingredients. Reserve and refrigerate 1/4 cup of marinade. In a ziploc bag cover the pork tenderloin with marinade and refrigerate for up to 8 hours. 

Preheat oven to 375 F. Preheat a cast iron grill pan over medium high heat for 5 minutes. Remove tenderloin from the marinade and pat dry with paper towels. Add vegetable oil to cast iron grill pan and sear tenderloin on 4-5 minutes a side. Finish the tenderloin in the oven for 10-15 minutes until meat registers 145 F. Let rest for 10 minutes. Slice tenderloin in 1/2 inch slices and finish with reserved marinade. Garnish with chopped cilantro.

I like to serve this juicy pork with jasmine rice and sugar snaps. 

Chili Garlic Sauce adds heat to this blackberry hoisin pork tenderloin.

Chili Garlic Sauce adds heat to this blackberry hoisin pork tenderloin.

Bacon Wrapped Pork Tenderloin

This is a showstopper of a dinner entree, but it does involve getting your "crafty on" by basket-weaving bacon. Okay, I know that sounds complicated, but I am positive that everyone can do it =)

The key to success with this recipe is to par-cook the bacon. Skipping this step will result in overcooked pork tenderloin and limp, chewy and under-cooked bacon. Neither of which sound good to me! Follow my tips below and all of your dinner guests (or just you), will be thrilled with this yummy recipe.

bacon wrapped pork tenderloin

Bacon Wrapped Pork Tenderloin

Serves 4

Ingredients

  • 1 pork tenderloin, ~1 lb.
  • 10 pieces of thick cut bacon
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Line a sheet pan with parchment paper and preheat oven to 400 F. On a microwave safe plate or dish, place 2 sheets of paper towels and lay out your thick cut bacon into a single layer. You may need to do this in two batches. Cover bacon with 2 more sheets of paper towels and microwave on high for 1 minutes. Flip the entire bacon/paper towel packet. Microwave on high for another minute. Flip and microwave 1-2 more times, or until the bacon is half-cooked.

While the bacon cools, prepare the pork tenderloin. With a sharp knife, remove the silver skin (here's Fine Cooking's video tutorial: http://www.finecooking.com/articles/how-to-trim-tenderloin.aspx). Stir together the salt, pepper, garlic powder and onion powder and evenly cover the pork tenderloin.

Thick cut bacon would have given me better structure in my first attempt at a BACON BASKET-WEAVE!

Thick cut bacon would have given me better structure in my first attempt at a BACON BASKET-WEAVE!

On the parchment-lined sheet pan, lay out 5 pieces of par-cooked bacon vertically, directly next to it's neighbor. Fold EVERY OTHER piece of bacon in half. Lay one strip of bacon horizontally, butted up tightly against the folded seam, and unfold the previously folded bacon strips. For the next set, fold the opposite EVERY OTHER piece of bacon in half and repeat the horizontal piece. Repeat the process until you have used all 5 horizontal strips. You should have a relatively even square bacon basket-weave.

Place the seasoned pork tenderloin on the edge of the square and tightly roll the weave around the meat. Secure with 2-3 toothpicks, or place the seam side down to secure. Roast the tenderloin for 15-20 minutes, checking the internal temperature at the 15 minute mark. Pull the pork as soon as it hits 145 F. Tent with foil and allow to rest for 10 minutes. Slice and enjoy your masterpiece.

The finished product enjoying a bit of a rest.

The finished product enjoying a bit of a rest.