Caramelized Sweet Potato-Biscuit Dressing Recipe

4 from 1 ratings

Dean Fearing, chef and partner at Fearing’s Restaurant, located in the Ritz-Carlton, Dallas, pairs this delicious sweet potato-biscuit dressing with his roast turkey with tangerine-sage glaze.

Servings

servings

Ingredients

3 large sweet potatoes
15 day-old buttermilk biscuits, dried out well
2 tablespoon olive oil or bacon fat
1 large onion, cut into ¼-inch dice
3 cup rich chicken stock or turkey drippings
1/2 tablespoon thyme, chopped
1/2 teaspoon black peppercorns, cracked
salt, to taste
butter, for greasing

Directions

Preheat the oven to 425 degrees.
Place the sweet potatoes on sheet tray and place in the oven. Bake until very soft and caramelized, about 1 hour and 15 minutes. Remove from the oven and let cool. Keep the oven on. Carefully peel the skin off each potato by hand, leaving each potato whole. Cut the potatoes into a large dice. Set aside.
In a large bowl, break up the dried biscuits into small pieces. Set aside.
Heat a medium-sized saucepan over medium heat. When hot, add the oil. Next, add the onion and sauté for 4 minutes or until the onion is transparent. Add the chicken stock, thyme, and pepper and bring to a boil. Pour the mixture over the broken-up bread. Stir to combine. Carefully fold in the sweet potatoes and mix to combine. Season with salt, to taste.
Grease a 2-quart casserole with butter. Transfer the dressing to the casserole and smooth the top over. Place in the oven and bake for 45 minutes or until firm and light brown. Check occasionally to make sure it is not browning too much. If the dressing begins to get too brown, cover the top with foil. Serve hot.