The Mother’s Day Brunch I requested was a success! Mason so graciously hung out with the girls while I cooked and enjoyed some solo time in the kitchen without anyone crying (ok, there was crying but I wasn’t responsible for dealing with it…) or asking me for a snack. All the food turned out so well and when we sat down to eat, I was relaxed and happy. What a gift! If you missed my email last week, here’s the Mother’s Day brunch menu - click the photo of the menu to get a PDF with recipe links.
I think my stand-out favorites were the fruit with the honey lime sauce and the vegetable frittata - both was so simple but felt fancy and tasted amazing. And the crowd favorite? The sweet potato biscuits! I used gluten-free flour and they turned out perfectly. If you make them, let me know. Hope everyone else enjoyed their Mother’s Day Weekend. Now we’re off and running to the final school days and summer break!
Here the Sweet Potato Biscuit recipe - the tweaks I made are bolded and the biscuits still turned out so well!
Sweet Potato Biscuits from Once Upon a Chef
Ingredients:
3/4 cup cooked mashed sweet potato (from one large sweet potato)
1/3 - 1/2 cup whole milk, as needed (I used unsweetened almond milk)
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife (I used Bob’s Red Mill GF 1:1 Baking Flour)
2 tablespoons cane sugar (I used Swerve Granular Sugar Replacement)
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted grass-fed butter (I used Kerrygold), cut into small chunks
Directions:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.
