This recipe was created by Chadwick Boyd
2 medium-sized Stokes Purple® Sweet Potatoes, peeled & cut into 1/2-inch pieces (about 3 cups)
2 tablespoons olive oil
1 teaspoon sea salt
2 tablespoons all-purpose flour + 2 1/4 cups for the dough
1 1/4 tablespoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sea salt
1 1/2 tablespoons finely chopped fresh rosemary
1 stick very cold, unsalted butter + 1 tablespoon, melted, for the glaze
1 cup very cold, full-fat sour cream
1/4 cup maple syrup + 1 tablespoon for the glaze
2 tablespoons very cold water
1 1/2 teaspoons flake salt, like Maldon
Position rack in center of oven. Preheat to 400°F.
Place sweet potatoes in a medium-sized mixing bowl. Pour olive oil over top and toss with your fingers or a wooden spoon to fully coat. Transfer to a rimmed baking sheet and scatter; make sure potato pieces do not touch. Sprinkle evenly with salt.
Position baking sheet in oven and roast for 30 to 35 minutes until sweet potatoes are tender when inserting a knife. Remove from oven, place on a wire rack, and let cool on baking sheet for 10 minutes. Then, roughly chop potatoes on a cutting board into chunks.
Place roasted sweet potato pieces in a small bowl. Add the 2 tablespoons of flour and toss with your fingers to combine. Set aside.
In a wide, shallow mixing bowl, add the remaining 2 1/4 cups flour plus baking powder, baking soda, salt and rosemary. Briskly whisk for 10 seconds to aerate and fully incorporate all ingredients.
Drop the stick of butter into large mixing bowl and roll it in the flour to coat. Pick up the coated butter; place a box grater in the bowl and grate the butter into the flour. Gently lift the grater out of the bowl and let the butter pieces fall into the flour. Using your fingers, cup the flour from the bottom of the bowl over the butter, then shake to disperse the pieces into the flour. Add the sweet potatoes and shake again with your fingers to fully incorporate.
In another small bowl, whisk the sour cream, 1/4 cup maple syrup and the water until just blended. Pour into the dry ingredients. Using a sturdy rubber spatula, bring the dough together. If the dough is still a bit too dry, mix in more cold water one tablespoon at a time. The dough should be a little tacky to the touch when ready.
Cover the bowl with plastic wrap and place in the refrigerator to chill for 20 minutes.
Turn the oven up to 450°F. Line a rimmed baking sheet with parchment.
Lightly dust a clean, flat surface and a rolling pin with flour. Turn dough out onto the surface and roll it out into a circle to about 1-inch thick. With a well-floured 2-inch biscuit cutter, press straight down into the dough (do not twist). Transfer biscuits to baking sheet. Bring dough scraps gently together with your hands, turn dough on its side and roll out to 1-inch thick. Cut again and place them on the baking sheet.
Bake the biscuits for 14-16 minutes or until the tops are golden brown. Remove from oven and let sit on baking sheet to cool.
Mix 1 tablespoon melted butter and 1 tablespoon maple syrup in a coffee cup or small bowl. Brush over biscuits. Sprinkle with flake salt.
Serve immediately or at room temperature.