Sweet Potato Biscuits with Marshmallow Icing

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons cold unsalted butter (cut into 1/2-inch cubes)
• 1 cup sweet potato puree (canned or leftover mashed )
• 3/4 cup low fat buttermilk (cold )
• 1 1/4 cups powdered sugar (divided)
• 1/2 teaspoon vanilla
• Pinch salt
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons water
• 1 cup miniature marshmallows

Instructions

1. 1

   Heat oven to 400°F. Line a rimmed baking sheet with parchment paper.

2. 2

   Make the biscuits: In a large bowl, whisk together flour, brown sugar, baking powder, 1 teaspoon salt and baking soda. Use a pastry blender or fingers to cut 6 tablespoons cold butter into flour mixture until mixture resembles coarse crumbs.

3. 3

   In a separate medium bowl, whisk together mashed sweet potato and cold buttermilk. Use a rubber spatula to stir sweet potato mixture into flour mixture until nearly combined.

4. 4

   Turn dough onto a lightly floured surface; gently shape dough into a cohesive ball. Gently pat dough into a 1-inch-tall square. Using a sharp knife or bench scraper, cut dough into 9 equal pieces (3 rows by 3 rows). Place dough squares on parchment paper-lined baking sheet spaced at least 2 inches apart. Bake biscuits 15 to 18 minutes or until lightly browned and baked through.

5. 5

   Meanwhile, make the marshmallow icing: In a large bowl, whisk together 3/4 cup powdered sugar, vanilla and pinch salt. In a small saucepan over medium heat, heat 1 1/2 tablespoons butter and water until butter is melted. Add marshmallows; stir 1 to 2 minutes until melted and smooth.

6. 6

   Stir marshmallow mixture into powdered sugar mixture, whisking until a smooth but thick glaze forms. Add just enough remaining 1/2 cup powdered sugar until icing is very thick but smooth and spreadable.

7. 7

   Spoon, spread or drizzle marshmallow icing on top of warm biscuits, about 1 tablespoon per biscuit. Serve immediately.