Sweet-Potato Biscuits

Ingredients:
2 C. Bisquick baking mix
4 slices bacon, cooked and chopped
1 heaping teaspoon fresh chopped thyme leaves
1/2 cup milk
1/2 cup mashed sweet potato*
1 T. brown sugar
all purpose flour for dusting counter

Directions:
1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Dust a counter top lightly with flour.
2. In a medium bowl, combine baking mix, bacon, and chopped thyme. In a separate bowl, whisk together the sweet potato, milk, and brown sugar.
3. Pour wet mixture into dry mixture and stir until just combined.
4. Dump mixture out onto a floured counter and knead a few times just to finish mixing the dough.
5. Pat out into a circle about 1/2 inch thick. Cut biscuits and arrange them on a parchment-lined baking sheet.
6. Bake at 450 degrees for 8 - 10 minutes until just lightly browned on top
Yield: 8-10 small biscuits
* To make 1/2 cup of mashed sweet potatoes, I just peeled one smallish sweet potato, cut it into chunks, and boiled it for about 15 minutes until it was fork tender. I put the potato through a food mill, but you can mash it however you like. Just make sure that it’s tender enough not to leave little chunks in your biscuits! You could also mash a leftover baked sweet potato.

Crockpot Short Ribs

Ingredients:

1 can (about 14 oz) beef broth

1 cup chopped onion

2 small sweet potatoes, peeled, halved lengthwise and cut crosswise in 1/2-in.-thick slices

2 medium parsnips, peeled and diced (1 1/2 cups)

8 oz baby carrots

4 meaty beef short ribs (about 2 lb)

1/4 tsp pepper

3 sprigs fresh dill

1 can (14 1/2 oz) diced tomatoes in juice, not drained

Garnish: snipped dill

Directions:

1. Mix all ingredients except short ribs, pepper, dill and tomatoes in a 3-qt or larger slow-cooker. Top with short ribs, sprinkle with pepper, then add dill and tomatoes.

2. Cover and cook on low 7 to 9 hours until ribs are very tender. Spoon fat off surface. Serve in shallow soup plates; sprinkle with dill.