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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Sweet Potato Biscuits

Here is a recipe that has its' roots in "the county". Aroostook County, Maine has long been the hub of potato growing in Maine, and much of New England. Potato bread was first made in this cold climate of Maine, so it is fitting that sweet potatoes find their way into another comfort food that us Yankees are so well adept at making, biscuits. Using one sweet potato yields, generally, the amount needed in this recipe, making it not only economically great to make but easy to prepare.


For 4 people


  • 2 cup(s) flour
  • 1/3 cup(s) yellow cornmeal
  • 1 tablespoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • Large pinch dried cloves
  • 1/3 cup(s) butter or margarine, cold
  • 1 cup(s) cooked sweet potatoes, mashed
  • 1/2 cup(s) milk
  • 3 tablespoon(s) maple syrup

Sweet Potato Biscuits Directions

  1. Preheat oven to 350-degrees F. In a large bowl, combine dry ingredients well. With your fingers, cut in the cold butter until pea-sized. Add remainder of ingredients and bland well with either your hands or a sturdy spoon. A dough hook would work well here as well.
  2. Heavily flour a work surface and transfer dough to knead just 4-5 times, enough to hold together without your hands sticking to it. Pat out with your hands or rolling pin until about 8-inches square. With a large knife or pizza cutter, cut into 9 evenly sized squares. Place each square on a ungreased cookie sheet. You can leave space in between each to create a crispy, all-around biscuit or snuggle them together for soft-sided biscuits. Brush excess flour from the top of each and brush with milk.
  3. Cool for 20-25 minutes, or until golden brown.