Caroline Chambers, a food writer and cookbook author from North Carolina, now calls Carmel, California, home. But her sweet potato biscuits, a beloved family recipe, take her back to her Southern roots.
From Oct. 1 through Jan. 1, it’s sweet potato biscuit season in my family. As soon as the weather starts to cool, we break out our biscuit cutters and get to work making the easiest biscuits ever. I slotted them in the appetizer section of my new cookbook, “Just Married,” because that’s the way I associate them—cut into tiny biscuits, halved and stuffed with country ham and honey mustard, smooshed onto one of Mom’s big platters and covered in foil for transport—but they’re just as wonderful as a dinner roll substitute, or stuffed with eggs and bacon for breakfast.
