From Our Kitchen: Megan's Sweet Potato Biscuits

From Our Kitchen
Megan's Sweet Potato Biscuits
Darnell Lamont Walker leading Rituals Writing Workshop
Category:
Food

Megan Sherow is something of a bridge at Esalen. She works both in the Farm & Garden and in the kitchen, hands-on for every step of the journey from soil to stove. She sees what grows, what’s harvested, and what arrives on the plate for farm-to-belly sustenance! Enjoy her crowd-pleasing recipe for these moist and delectable delights. Enjoy!


Ingredients

  • 2 lb baked mashed sweet potatoes (white or orange)
  • 1/2 lb coconut milk
  • 1/2 cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 lb all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons salt
  • 1 lb butter, frozen and grated (dairy or nondairy)

Instructions

  1. Place butter in the freezer until frozen solid, at least an hour. Grate with either a box grater or food processor.
  2. Bake your sweet potatoes in a 350°F oven until very soft.  Peel and mash.
  3. Blend all wet ingredients with an immersion blender or food processor. The consistency should be quite thick. Feel free to adjust with more coconut milk if needed.
  4. In a large bowl, mix all dry ingredients until combined. Start mixing in the sweet potato mixture until you have a firm dough. You want most of the flour to be hydrated; some flour spots are ok.
  5. Press the dough into a 1-inch-thick rectangle. Cover the surface with a layer of grated butter.  Fold the dough in thirds by folding the left side of the rectangle into the middle, and the right side over the top of the left side. This is called a book fold!  Repeat this whole process two more times, executing three butter-filled book folds in total.
  6. Chill the dough for 30-60 minutes before rolling out to your desired biscuit thickness.  Punch out circles with cookie cutter or biscuit cutter (or mason jar lid!) by pressing straight down without twisting. Arrange all biscuits on a parchment-lined baking sheet. 
  7. Chill for at least 30 minutes before baking. Bake at 360°F for 9 minutes and 350°F for 9 minutes or until your desired level of browning is achieved.
No items found.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?

About

Esalen Team

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Darnell Lamont Walker leading Rituals Writing Workshop
From Our Kitchen: Megan's Sweet Potato Biscuits
From Our Kitchen
Megan's Sweet Potato Biscuits
Category:
Food

Megan Sherow is something of a bridge at Esalen. She works both in the Farm & Garden and in the kitchen, hands-on for every step of the journey from soil to stove. She sees what grows, what’s harvested, and what arrives on the plate for farm-to-belly sustenance! Enjoy her crowd-pleasing recipe for these moist and delectable delights. Enjoy!


Ingredients

  • 2 lb baked mashed sweet potatoes (white or orange)
  • 1/2 lb coconut milk
  • 1/2 cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 lb all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons salt
  • 1 lb butter, frozen and grated (dairy or nondairy)

Instructions

  1. Place butter in the freezer until frozen solid, at least an hour. Grate with either a box grater or food processor.
  2. Bake your sweet potatoes in a 350°F oven until very soft.  Peel and mash.
  3. Blend all wet ingredients with an immersion blender or food processor. The consistency should be quite thick. Feel free to adjust with more coconut milk if needed.
  4. In a large bowl, mix all dry ingredients until combined. Start mixing in the sweet potato mixture until you have a firm dough. You want most of the flour to be hydrated; some flour spots are ok.
  5. Press the dough into a 1-inch-thick rectangle. Cover the surface with a layer of grated butter.  Fold the dough in thirds by folding the left side of the rectangle into the middle, and the right side over the top of the left side. This is called a book fold!  Repeat this whole process two more times, executing three butter-filled book folds in total.
  6. Chill the dough for 30-60 minutes before rolling out to your desired biscuit thickness.  Punch out circles with cookie cutter or biscuit cutter (or mason jar lid!) by pressing straight down without twisting. Arrange all biscuits on a parchment-lined baking sheet. 
  7. Chill for at least 30 minutes before baking. Bake at 360°F for 9 minutes and 350°F for 9 minutes or until your desired level of browning is achieved.
No items found.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?

About

Esalen Team

From Our Kitchen: Megan's Sweet Potato Biscuits

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
From Our Kitchen
Megan's Sweet Potato Biscuits
Category:
Food

Megan Sherow is something of a bridge at Esalen. She works both in the Farm & Garden and in the kitchen, hands-on for every step of the journey from soil to stove. She sees what grows, what’s harvested, and what arrives on the plate for farm-to-belly sustenance! Enjoy her crowd-pleasing recipe for these moist and delectable delights. Enjoy!


Ingredients

  • 2 lb baked mashed sweet potatoes (white or orange)
  • 1/2 lb coconut milk
  • 1/2 cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 lb all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons salt
  • 1 lb butter, frozen and grated (dairy or nondairy)

Instructions

  1. Place butter in the freezer until frozen solid, at least an hour. Grate with either a box grater or food processor.
  2. Bake your sweet potatoes in a 350°F oven until very soft.  Peel and mash.
  3. Blend all wet ingredients with an immersion blender or food processor. The consistency should be quite thick. Feel free to adjust with more coconut milk if needed.
  4. In a large bowl, mix all dry ingredients until combined. Start mixing in the sweet potato mixture until you have a firm dough. You want most of the flour to be hydrated; some flour spots are ok.
  5. Press the dough into a 1-inch-thick rectangle. Cover the surface with a layer of grated butter.  Fold the dough in thirds by folding the left side of the rectangle into the middle, and the right side over the top of the left side. This is called a book fold!  Repeat this whole process two more times, executing three butter-filled book folds in total.
  6. Chill the dough for 30-60 minutes before rolling out to your desired biscuit thickness.  Punch out circles with cookie cutter or biscuit cutter (or mason jar lid!) by pressing straight down without twisting. Arrange all biscuits on a parchment-lined baking sheet. 
  7. Chill for at least 30 minutes before baking. Bake at 360°F for 9 minutes and 350°F for 9 minutes or until your desired level of browning is achieved.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

< Back to all Journal posts

Darnell Lamont Walker leading Rituals Writing Workshop
From Our Kitchen: Megan's Sweet Potato Biscuits
From Our Kitchen
Megan's Sweet Potato Biscuits
Category:
Food

Megan Sherow is something of a bridge at Esalen. She works both in the Farm & Garden and in the kitchen, hands-on for every step of the journey from soil to stove. She sees what grows, what’s harvested, and what arrives on the plate for farm-to-belly sustenance! Enjoy her crowd-pleasing recipe for these moist and delectable delights. Enjoy!


Ingredients

  • 2 lb baked mashed sweet potatoes (white or orange)
  • 1/2 lb coconut milk
  • 1/2 cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 lb all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons salt
  • 1 lb butter, frozen and grated (dairy or nondairy)

Instructions

  1. Place butter in the freezer until frozen solid, at least an hour. Grate with either a box grater or food processor.
  2. Bake your sweet potatoes in a 350°F oven until very soft.  Peel and mash.
  3. Blend all wet ingredients with an immersion blender or food processor. The consistency should be quite thick. Feel free to adjust with more coconut milk if needed.
  4. In a large bowl, mix all dry ingredients until combined. Start mixing in the sweet potato mixture until you have a firm dough. You want most of the flour to be hydrated; some flour spots are ok.
  5. Press the dough into a 1-inch-thick rectangle. Cover the surface with a layer of grated butter.  Fold the dough in thirds by folding the left side of the rectangle into the middle, and the right side over the top of the left side. This is called a book fold!  Repeat this whole process two more times, executing three butter-filled book folds in total.
  6. Chill the dough for 30-60 minutes before rolling out to your desired biscuit thickness.  Punch out circles with cookie cutter or biscuit cutter (or mason jar lid!) by pressing straight down without twisting. Arrange all biscuits on a parchment-lined baking sheet. 
  7. Chill for at least 30 minutes before baking. Bake at 360°F for 9 minutes and 350°F for 9 minutes or until your desired level of browning is achieved.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team

From Our Kitchen: Megan's Sweet Potato Biscuits

About

Esalen Team

< Back to all articles

Darnell Lamont Walker leading Rituals Writing Workshop
From Our Kitchen
Megan's Sweet Potato Biscuits
Category:
Food

Megan Sherow is something of a bridge at Esalen. She works both in the Farm & Garden and in the kitchen, hands-on for every step of the journey from soil to stove. She sees what grows, what’s harvested, and what arrives on the plate for farm-to-belly sustenance! Enjoy her crowd-pleasing recipe for these moist and delectable delights. Enjoy!


Ingredients

  • 2 lb baked mashed sweet potatoes (white or orange)
  • 1/2 lb coconut milk
  • 1/2 cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 lb all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons salt
  • 1 lb butter, frozen and grated (dairy or nondairy)

Instructions

  1. Place butter in the freezer until frozen solid, at least an hour. Grate with either a box grater or food processor.
  2. Bake your sweet potatoes in a 350°F oven until very soft.  Peel and mash.
  3. Blend all wet ingredients with an immersion blender or food processor. The consistency should be quite thick. Feel free to adjust with more coconut milk if needed.
  4. In a large bowl, mix all dry ingredients until combined. Start mixing in the sweet potato mixture until you have a firm dough. You want most of the flour to be hydrated; some flour spots are ok.
  5. Press the dough into a 1-inch-thick rectangle. Cover the surface with a layer of grated butter.  Fold the dough in thirds by folding the left side of the rectangle into the middle, and the right side over the top of the left side. This is called a book fold!  Repeat this whole process two more times, executing three butter-filled book folds in total.
  6. Chill the dough for 30-60 minutes before rolling out to your desired biscuit thickness.  Punch out circles with cookie cutter or biscuit cutter (or mason jar lid!) by pressing straight down without twisting. Arrange all biscuits on a parchment-lined baking sheet. 
  7. Chill for at least 30 minutes before baking. Bake at 360°F for 9 minutes and 350°F for 9 minutes or until your desired level of browning is achieved.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.” 
–Aaron

“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.


Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?



About

Esalen Team