Yummy Malaysiana: sweet potato (and marshmallow) biscuits

I admitted somewhere in the comments last week that Id all but abandoned making my own pumpkin puree these days, baking instead with the always-reliable canned stuff. I think that as home cooks, its our tendency to want to do anything and everything that can be from scratch as such, but that Id never been satisfied with the labor versus outcome balance of roasting pumpkin. To get a dreamy texture like one from canned pumpkin, I found I often had to roast, then puree, then sometimes cook briefly on the stove to thicken it up and often, still found the flavor inconsistent, sometimes delicious, often a little lackluster. I know, I just put you all to sleep. I promise, there is unapologetic goofiness ahead.

What I didnt get into was my current obsession putting sweet potato where youd expect pumpkin. With the arrival of this guy, roasted sweet potatoes are in a near-constant rotation and so it was only a matter of time before they showed up everywhere. Whether I buy sweet potatoes from a Stop & Shop by my parents house or the bottom of a dusty crate at a farmers market on 2nd Avenue, is a remarkabl! y consis tent creature of the underground. I roast them for 45 minutes (which makes my apartment smell like bubbling sweet potato caramel, i.e. heaven), let them cool, then peel and run them through a potato ricer and have perfectly textured and flavored purees every single time. This year Ive been on a huge sweet potato baking kick: pies, pancakes, breads and now this, biscuits.