Welcome to Dr. Frederick Douglass Opie's personal website

AB, 101 Fast Food Head Shot.2jpg.jpg

Sweet Potato Biscuits

Photo of sweet potato casserole

Here’s a treat I recently concocted from Holiday leftovers that I have dubbed sweet potato biscuits. Over the holidays I had biscuits and sweet potato casserole; two foods that I really like. I also love sweet potato pie. So I took very flaky biscuits and split them into three and four sections to make crust like surfaces. I warmed my biscuit crust in the microwave then took the sweet potato pie casserole and spread it on top of this. I then reheat the sweet potato casserole on top of the biscuits slivers; the combination just melted in my mouth. I poured a little molasses on the plate so the crust would absorb it. The combo of molasses, sweet potatoes seasoned with nutmeg, cinnamon, vanilla extract, and butter just made my taste buds come alive. I washed it down with a cold glass of really vanilla soy milk. I highly recommend this combination; great stuff. Below find a recipe for sweet potato casserole and buttermilk biscuits which you could serve a side during any meal you choose then thereafter use with my sweet potato biscuit concoction.

Sweet potato casserole:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=859591
Buttermilk Biscuit Recipe (makes about 10 biscuits)

Nonstick cooking spray
2 cups spelt flour 1/8 teaspoon baking soda to up the flour rise/ or use 2 cups self-rising flour
1/8 teaspoon baking soda
½ teaspoon sea salt
¼ cup sugar
4 tablespoon vegetable shortening
2/3 cup heavy or whipping cream/half and half works too
1 cup buttermilk, or until dough is like cottage cheese
1 cup whole-wheat flour for shaping the wet dough into biscuits
2 tablespoons melted butter to brush over the baked biscuits

Preheat the oven to 425; spray cook sheet or cast iron skillet with non-stick spray; combine dry ingredients except for the 1 cup flour for shaping the dough; stir in buttermilk and cream and let stand for 2-3 minutes. Flour your hands and softly shape your biscuits. If you’re rushing, use an ice-cream scooper. Place the biscuits tightly against each other on wax paper so they will rise up instead of out. Sprinkle with flour then place then on the sprayed surface for baking. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and brush with the melted butter and serve; great Thanksgiving Day hot bread.

Feeding the Revolution in Montgomery, Alabama

Tamale Tradition from Guatemala