Chef: Linda Brown, Talbot County Public Schools Culinary Arts Program (Talbot County)

Ingredients

Biscuits 3 cups sweet potatoes, mashed 3 tablespoons yeast ¾ cup water, warmed 2 teaspoons sugar 7½ cups flour 1 tablespoon baking powder 1 tablespoon salt 1½ cups sugar 1 cup shortening ½ cup margarine or butter

Honey Mustard Spread 4 ounces butter, softened 3 tablespoons honey 1 tablespoon mustard

Filling Roasted ham, sliced Artisan cheese, your choice

Preparation Makes 12 servings

Sweet Potato Biscuits Dissolve yeast in warm water with two teaspoons of sugar. Let sit for approximately five minutes for yeast to grow. Warm mashed sweet potatoes to 110 degrees then combine with yeast mixture and set aside. Sift the dry ingredients together. Cut in shortening and margarine/butter to a coarse crumb. Stir in sweet potato mixture. Knead until smooth. Cover and let rise in a bowl in a warm place for 40 minutes. Roll out dough on a floured surface to approximately ½ inch thickness. Cut biscuits with desired cutter and place on a baking sheet, lined with parchment paper. Let rise for 15 minutes in a warm place. Bake at 375 degrees for 12 to 15 minutes.

Honey Mustard Spread Combine all ingredients in a small bowl until blended.

Assemble Cut ham and cheese to desired thickness. Spread a small amount of honey butter on a cooled biscuit. Stuff biscuit with ham and cheese. Enjoy!

Producers Used in this Recipe

This recipe is featured on page 5 of the 2018 Buy Local Cookbook!