Sweet Potato Biscuits Recipe

• 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
• 1 1/3 cups gluten-free flour plus additional
• 2/3 cup yellow cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup buttermilk
• 1/4 cup Grade B maple syrup
• 1/2 cup pecans, toasted , chopped

1. Preheat oven to 425°F. Line baking sheet with parchment. Add nuts; pulse to blend.

Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22

1. Microwave potato until tender, about 6 minutes per side.
2. Halve; scoop out 1 cup flesh. Cool.
3. Blend 1 1/3 cups flour and next 3 ingredients in processor.

1. Add butter; pulse to coarse meal.
2. Add potato, buttermilk, and syrup; process to blend.
3. Sprinkle dough with flour. Cut into 16 biscuits.

1. Pat into 8 1/2- inch square.
2. Transfer to baking sheet.
3. Bake until tester inserted into center comes out clean, 18 to 22 minutes.