Sweet Potato Biscuits

 I'd be dishonest if I said that I made these. Actually, my husband has made them twice, and they have been great! He is the biscuit maker in the family, and has it down to an art. I can't say I mind that one bit. :)


Sweet Potato Biscuits

2 3/4 c. flour
4 t. baking powder
1 t. salt
1/2 t. cinnamon
2 c. cooked, mashed sweet potatoes (you can use pumpkin as well)
3/4 c. sugar
1/2 c. melted butter
1 t. vanilla

Preheat oven to 450°F. In medium mixing bowl combine flour, baking powder, salt, and cinnamon. In a separate mixing bowl combine sweet potatoes, sugar, melted butter, and vanilla. Combine wet mixture with dry ingredients. You can either do it the easy way and make drop biscuits, or you can kneed it 4-5 times, roll out, and cut with a biscuit cutter. Bake at 450 for 12 mins.

Mango Coconut Ice cream

We had a mango and some cream that needed used. I thought of the perfect way to use them both: why not make ice cream (I know...we eat a lot of it! Daniel got me the ice cream maker for Christmas, and it has been my new favorite toy ever since.) What you see pictured here, is more coconut mango ice cream. I would have preferred to have two mangoes instead of one. But this is what it's made of:


Mango Coconut Ice Cream


2 tsp. lime juice
2 large mangoes, cubed
13 oz. can coconut milk
1/2 c. sugar
pinch salt
2 tsp. vanilla
1/2 c. heavy cream

Put all but the vanilla and heavy cream in a blender, and blend until smooth. Add the vanilla and heavy cream and stir. Cool for about an hour. Follow the manufactures directions for freezing. Freeze the leftovers in the freezer. You will need to set it out to soften for about 15 minutes before serving.