Sweet Potato Biscuits

A nice moist biscuit that goes with just about anything. I got the recipe from a Today's Parent magazine but changed it up with the Greek yogurt and Spelt flour

1 large sweet potato
2 tbsp (30 ml) raw, shelled sunflower seeds
3/4 cup whole wheat flour
1/2 cup spelt flour
3/4 cup all purpose flour
1 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold, unsalted butter, cut into small pieces
1/3 cup plain greek yogurt
2 eggs

Preheat oven to 400F.  Prick sweet potato once with a fork and bake directly on the middle rack of your oven for 1 hour and 15 minutes or until collapsed and very soft inside.  (Slip a sheet of aluminum foil on the rack below to catch gooey drips.) While the oven is on toast seeds on a small baking sheet for 5 minutes.  Or microwave sweet potato on high for about 7 minutes, then toast seeds by microwaving on a plate, in a single layer, for 1 minute, stirring a few times.

Increase oven temperature to 425 F.  In a large bowl, whisk together both types of flour, sugar, baking powder and salt.  Cut in butter using a pastry blender, or two knives, until the mixture resembles coarse crumbs.  In a small bowl, mash slightly cooled sweet potato until smooth; measure out 34 cup and stir into the flour mixture with the buttermilk, mixing until dough just comes together, add 1 egg.

Turn the dough out onto a lightly floured work surface (I used the Spelt flour here too) and knead gently 6 times or until the dough is smooth and uniform.  Roll dough out into a 10 in. diameter circle about 1/2 inch thick.  Using a 3 inch cookie cutter, press out 10 to 12 biscuits and arrange on baking sheet lined with parchment paper.  Brush with beaten egg and sprinkle with toasted seeds.  Bake on the middle rack for 13 to 15 minutes or until golden brown on the bottom.  Serve hot.

Makes 10 to 12 biscuits.