I ended 2014 and began 2015 in the same way that 2013 ended and 2014 began: New Year’s Eve was spent playing board games and drinking bubbly with my husband and my sister-in-law. And on New Year’s Day, I made a batch of sweet potato biscuits with Virginia ham. I think the ham biscuits might become a New Year’s Day tradition regardless of what we do on New Year’s Eve.
I have a plan to take more food photos in 2015 than I have in recent years. With these photos, I hope to blog a little more often than three or four times a year. My friend Amy recently wrote a couple of blog posts about the things she made for Christmas so that she had a record for future years. Her posts inspired me to try to do the same in the year ahead. I’m going to try to document as many of the foods I cook and bake as possible. To keep it manageable, I’m only aiming to post a quick round up (with pictures and recipe sources) of what I’ve made weekly or biweekly. And in 2016, I’ll thank myself for it whenever I need inspiration for meal planning!
To get things started, these sweet potato biscuits are made from a Molly Wizenberg recipe posted in Bon Appétit a number of years ago. I’ve been using this recipe for the last few years and plan to keep it in the rotation for years to come. In addition to making these on New Year’s Day, I frequently make them when I need an appetizer or finger food for a party.
A couple of notes about these biscuits:
- The hardest part for me is remembering to cook the sweet potatoes ahead of time. The recipe boils them, but I usually roast them in the oven.
- When I roast the sweet potatoes, I almost always cook way more than I need. From there, I portion the leftovers into bags and freeze them for the next time I want to bake a batch of biscuits.
- I always use salty Virginia ham with the biscuits. You could use other hams, but I don’t know why you would.
- The original recipe calls for mustard and honey on the biscuits. I’ve tried this and they’re delicious, but I usually use apple butter or some sort of fruit jam. Today I used a peach ginger jam and it was fantastic.