What did everyone do on Easter Sunday? We BBQ’d away… in the beautiful weather. The appetizer to start was sweet potato biscuits with some dijon mustard, enjoyed with thin slices of Speck (Italian juniper-flavored ham) and drizzled with honey. Savory and sweet come together in this dish for the perfect starter!
Sweet Potato Biscuits, Speck, Mustard, and Honey
- 1lb red-skinned yam, peeled, cut into 1/2-inch cubes
- 1 cup all purpose flour
- 1/2 tablespoon(packed) dark brown sugar
- 1 1/4 teaspoonsbaking powder
- 1/2 teaspoonsalt
- 1/4 teaspoonbaking soda
- Pinch of cayenne pepper
- 4 tablespoons(1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoons butter, melted
- 3 tbsp chilled buttermilk
- Deli Dijon mustard
- 3 ounces thinly sliced speck
- Good quality honey
- Boil salted water in a medium saucepan. Cook yam until tender, 8 to 10 minutes. Drain, cool, and mash.
- Preheat oven to 425°F. Butter bottom and sides of a 9-inch baking dish with 1 1/2-inch-high sides.
- Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal.
- Mix 1/2 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Knead dough until it comes together. Take about 2 tbsp worth of dough and form them into 3/4 inch thick, 1-2 inch wide rounds.
- Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 12 minutes. Cool 10 minutes in pan. Serve biscuits on a board with honey, mustard and ham. Or cut each biscuit in half crosswise and spread each biscuit with mustard, topping each with sliced ham and serving with honey.