Turn leftover roasted sweet potatoes into these fluffy, tender biscuits.
“When Im in the kitchen cooking, that’s my time,” she says.
“In that moment, I feel like a queen.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless
Taylor often includes her husband and favorite taste tester, James, in her videos.
Hes so grateful, uplifting, and encouraging, she says.
It does something to my heart.
And its so beautiful that Im documenting it for my kids to see.
“I think people relate to the chaos in my house,” she says with a laugh.
Empathy and authenticity aside, its her mischievous nature that seems to resonate with folks.
“I love drawing outside the lines,” she says.
“Play with your food like a kid wouldit don’t matter if its all over the floor.
If Im always gonna be in the kitchen, I might as well make it fun.”
Using 2 forks, cut in 1/2 cup of the cold butter until mixture is crumbly.
Stir in buttermilk, mashed sweet potatoes, and chopped pecans until ingredients are well combined.
(Itll be thick and doughy, according to Taylor.)
Using a half-cup measuring cup, drop biscuit dough into a large cast-iron skillet.
Bake in preheated oven until lightly golden and cooked through, about 30 minutes.
While the biscuits bake, melt the remaining 2 tablespoons butter.
Whisk it together with powdered sugar and 2 tablespoons of the milk in a small bowl until smooth.
Whisk in remaining 1 tablespoon milk, if needed.
Drizzle glaze over warm biscuits.
