Yam Biscuits

This is a recipe that can be made into little bites for a Wine and Cheese event, or on the table when you have prepared a salmon or chicken dinner. It all depends on how you cut the dough. Let’s go….


  • 1 large yam (yellow flesh), ( if American it would be sweet potato)
  • 1  1/3 cups flour
  • 2/3 cup yellow cornmeal
  • 1 tbsp. baking powder
  • pinch of salt
  • 1/2 cup unsalted butter, chilled and cut into cubes
  • 1/2 cup buttermilk
  • 1/4 cup maple syrup
  • 1/2 cup chopped pecans

Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.

Microwave the potato (pierce it all over first) until tender. This should take about 6 minutes each side. Carefully cut it in half and remove the flesh into a medium sized bowl. Cool down and then add the flour, cornmeal, baking powder and salt in your food processor. Add the butter, piece by piece and pulse to a coarse meal.

Add the potato, buttermilk and syrup. Process just to blend. Add the pecans and, again, pulse to blend well.

Sprinkle this dough with flour and pat out into a 9 inch square. Here’s where you can adjust to your needs. Cut into square (either 16 for dinner or more, smaller ones for the party). Transfer to baking sheet and bake until tester comes out clean. This should take about 17-22 minutes. Check so they won’t burn.

There you go, yum, yum, yum.


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