The day before or a couple hours in advance, cook the sweet potatoes:
Preheat oven to 400°F. Place sweet potato on a tray and roast until soft, about 1 hour.
Let cool completely in its skin, then peel. Either run potato flesh through a potato ricer or mash it until very smooth. You’re looking for 3/4 cup (191 grams) mashed sweet potato (a one pound sweet potato generally yields about 1 1/3 cups total.)
Preheat oven to 350°F. You can also freeze your muffins to bake at a later time.
If you're cooking them, prepare a cookie sheet for baking either with aluminum foil (greased), Silpat, or parchment paper.
Whisk 3/4 cup reserved sweet potato puree with buttermilk until smoothly combined.
In a food processor, pulse the flour, baking powder, sugar, spices, and salt together.
Add the cold butter to the flour mixture in chunks and use the food processor to pulse the butter into the flour mixture until the biggest pieces are the size of small peas. If you don’t have a food processor, cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Your objective is not to get the dough too warm, so no over-mixing! (This is also why you are completely cooling the sweet potato before making this.)
Next, slowly add the flour mixture (a portion at a time) to the sweet potato mixture and gently fold together until blended.
Next. get your hands in the bowl and gently knead the dough into an even mass, using as few motions as possible (and thus, warming the dough as little as possible.).
Roll the dough out on a floured counter to a 1/2-inch thickness and divide evenly in half. Arrange marshmallows loosely over half of dough. If using large marshmallows, cut each marshmallow into quarters and place over half of dough. Place the second half on top of the marshmallows and use rolling pin to gently press the sides together, keeping the final dough thickness at a full inch.
Dip a 2-inch biscuit cutter (or cup, or glass) in flour then form biscuits by cutting straight down and not twisting — this will help give your biscuits the maximum rise.
Bake biscuits on prepared sheet for 13 to 15 minutes, until puffed and slightly golden on top. Cool on rack and enjoy as soon as possible.
If you don't plan on eating them all at once, I suggest freezing as these biscuits really are best a couple of minutes out of the oven. To freeze, put the freshly made biscuits on a cookie sheet or tray lined with wax or parchment paper. Make sure the sheet will fit in your freezer. Put the sheet of biscuits in the freezer for at least 30 minutes, but longer if you can. Once frozen, transfer the biscuits to a freezer bag until needed. Bake at same temperature straight from freezer; biscuits will take about 2 minutes longer (15-17 minutes) to bake.
1) at 350, on regular baking sheet with ungreased aluminum foil, 15 minutes - All marshmallows melted. The externally melted marshmallows stuck to the foil preventing me from getting the muffin fully off. **Do not use this method.**
2) at 350 on regular baking sheet with ungreased parchment paper, 15 minutes - Outer marshmallow did not melt. Inner marshmallow melted. Tastes a little doughy but does not look doughy. Easy to get the muffin off.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 46 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 13mg||4 %|
|Sodium 1201.1mg||41 %|
|Potassium 163.7mg||4 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 40g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 224
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