Happy Birthday to me! As has become tradition, I celebrated my birthday ( and entry into a new decade) this month with a Birthday Brunch for a bunch of girlfriends. I give guests a strictly enforced dress code (cute; on-trend; Instagram-ready) and expectations for a filling morning of heavy snacks and cool drinks.
Two must-haves for any party: fresh flowers and lots of candles. I bought a pretty bouquet from Trader Joe’s, which I split apart and used to fill a dozen white milk glass vases around the house. Many of my wedding gifts came out as I needed all the platters and serving dishes I could find: Fresh fruit salad with limoncello, phyllo-baked brie with almonds and apricots, curried chicken strudels, soppressata and Gruyere puffs, edamame hummus, lox with cream cheese and capers, salsa fresca, guacamole and the centerpiece: mango-ginger glazed ham sliders with cheddar & chive biscuits and sweet potato biscuits. Check my Instagram feed (@thewritegal) for more pics.
Finding a smoked spiral-sliced ham proved difficult in this holiday off-season, but I won’t bore you with the details. The net result is I got my ham, and now have plenty for leftovers (split-pea soup with ham is simmering on the stove as we speak!)
The cheddar and chive biscuits will be featured on a future post, but I want to highlight these sweet potato biscuits, the recipe for which my friend and neighbor Molly gave me. It’s a simple biscuit recipe with cooked sweet potatoes providing much of the “wet” ingredients. I served the biscuits with Dijon mustard and a sweet cinnamon butter that I whipped up. My favorite combination was the sweet potato biscuit with cinnamon butter and smoked ham. Yum!
These are an obvious choice for brunch, or really any breakfast. I love the sweet biscuits with the salty/smoky ham. They are also good alone, with honey butter or cinnamon butter.
Thanks for the recipe, Molly!
Sweet Potato Biscuits
- 2 cups flour
- Heaping 1/2 tsp salt
- 3 1/4 tsp baking powder
- 1 tsp sugar
- 5 tbsp chilled shortening
- 1/2 – 1 cup thoroughly mashed, riced, or pureed cold, cooked sweet potato (two medium sweet potatoes for me, which I cooked in the microwave and scooped out)
Preheat oven to 500.
Mix dry ingredients together in a bowl. Add in the shortening, cutting it into the dry ingredients with a pastry blender or your fingers. Add in your mashed sweet potato and just enough cold milk to get the dough to the right consistency (mine was roughly 1/4-1/2 c. milk). Turn the dough onto a lightly floured surface and knead lightly, about 10 strokes. Roll out dough to about 1/2 – 3/4 inch thick. Cut into rounds and place on parchment-lined cookie sheet.
Bake for approximately 8 minutes, until golden. The dough can get very heavy when re-rolled, so work scraps as little as possible.
Once baked, slice in half with a serrated knife if you are making sliders.
Best served warm, or cool completely and store in air-tight container.
Enjoy, friends! xoxo