Order Delayed? Harvest is in full-swing and we are cleaning and shelling our Georgia pecans as fast as possible.

Recipes

Sweet Potato Pecan Biscuits with Shaved Ham

What’s nice about these gluten-free biscuits is that they don’t taste gluten-free! They do taste of sweet potatoes and pecans, and when split and filled with shaved ham, they are wonderful to make ahead for tailgating or weekend brunches, or cut smaller to serve at bridal showers and cocktail parties.

Makes 16 large 2 1/2-inch biscuits, or 32 smaller 1 1/2-inch biscuits
Prep: 35 to 40 minutes
Bake: 13 to 18 minutes, for larger biscuits, and 8 to 10 minutes for smaller

1 large sweet potato (about 10 ounces)
1 cup pecan flour
1 cup gluten-free flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 tablespoons unsalted butter, cold
1 large egg
3 to 4 tablespoons buttermilk

For serving:
3 tablespoons unsalted butter, melted
8 ounces shaved or thinly sliced ham

Peel and cut the sweet potato into eighths. Place in a small saucepan covered with water, bring to a boil, and reduce the heat to a simmer. Cover and cook until tender, about 20 minutes. Drain and mash. You need 1 cup for the recipe. Set it aside.
Preheat the oven to 425 degrees F.
Place the pecan flour, gluten-free flour, and brown sugar in a large bowl. Stir to combine. Add the baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir to combine.
Cut the butter into 1/2-inch cubes and distribute over the top of the dry ingredients. Cut the butter into the mixture using two sharp paring knives until the butter is the size of peas.
Place the reserved sweet potatoes, egg, and 3 tablespoons buttermilk in a small bowl, and stir until smooth. Add the liquid to the flour mixture and stir gently to combine, adding another tablespoon buttermilk if needed. The dough will be sticky.
Turn the dough out onto a clean surface dusted with pecan flour. Pat to about 3/4-inch thick. Cut into 2- or 1-inch smaller rounds, and place nearly touching on a sheet pan, 13-by 9-inch pan, or two iron skillets. Place the pan in the oven, and bake until the biscuits are lightly golden and firm, about 13 to 18 minutes, for the larger biscuits, and 8 to 10 minutes for the smaller.
Remove the pan from the oven, and brush the tops with melted butter. Split the biscuits, brush with more butter, if desired, and pile with ham. Serve warm or at room temperature.