# Components:
→ Sweet Potato Filling
01 - 1 large sweet potato (about 10 oz), peeled and diced
02 - 2 tablespoons pure maple syrup
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon salt
→ Biscuit Dough
05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 tablespoon granulated sugar
10 - 1/2 cup cold unsalted butter, cubed
11 - 3/4 cup cold buttermilk
→ Coating
12 - 1 cup salted pretzels, finely crushed
13 - 2 tablespoons melted unsalted butter
# Preparation steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place sweet potato cubes in a saucepan and cover with water. Bring to a boil, then simmer for 10 to 12 minutes until tender. Drain well, mash until smooth, then stir in maple syrup, cinnamon, and salt. Allow filling to cool to room temperature.
03 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add cold butter and cut in with a pastry blender or fork until the mixture resembles coarse crumbs.
04 - Gradually pour in cold buttermilk and mix gently until just combined. Avoid overmixing to ensure tender biscuits.
05 - Scoop about 2 tablespoons of dough, flatten in your palm, and place 1 teaspoon of sweet potato filling in the center. Fold dough around filling and roll into a ball. Repeat with remaining mixture.
06 - Brush each ball lightly with melted butter, then roll in finely crushed pretzels until evenly coated.
07 - Arrange balls on prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes until golden brown and set.
08 - Remove from oven and cool slightly before serving.
