Sweet Potato Biscuits: A Flavorful, Easy-to-Make Recipe
Sweet Potato Biscuits: A Flavorful, Easy-to-Make Recipe
Ingredients
- 1 large sweet potato peeled, diced, and cooked until fork-tender
- 2 cups self-rising flour
- 2 tablespoons white sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup 1 stick unsalted butter (grated and chilled)
- 1 cup evaporated milk cold
- Reserved 1 tablespoon sweet potato puree for the cinnamon butter
- 4 tablespoons unsalted butter softened
- 2 tablespoons powdered sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon sweet potato puree
- A drop of pure vanilla extract
Instructions
Prepare the Brisket
- Begin by patting the brisket dry with paper towels. Sprinkle both sides evenly with salt, black pepper, smoked paprika, cumin,
Sear the Brisket (Optional but Recommended)
- Heat olive oil in a large sauté pan over medium-high heat. Once hot, sear the brisket on both sides for 3-4 minutes,
Prepare the Slow Cooker Base
- Add the sliced onions and minced garlic to the slow cooker. Pour in the beef broth, soy sauce, balsamic vinegar, and Worcestershire sauce.
Add the Brisket to the Slow Cooker
- Place the seared brisket on top of the onion and garlic mixture. Ensure it fits snugly, trimming any excess fat if necessary. Add the
Cook Low and Slow
- Cover the slow cooker with the lid. Cook on low for 8 hours or on high for 4-5 hours. The brisket is ready when
Rest the Brisket
- Once done, carefully remove the brisket from the slow cooker and place it on a cutting board. Tent it loosely with aluminum foil and allow it to rest for 10-15 minutes. This step helps retain the juices and makes slicing easier.
Optional: Make a Gravy
- Transfer the cooking juices to a saucepan. Skim off excess fat from the surface. Simmer over medium heat, then thicken with a cornstarch slurry (
Slice and Serve
- Slice the brisket against the grain into thin slices. Serve with your favorite sides, and drizzle with the prepared gravy or