Gallery owner Anna Skillman is no stranger to hosting gatherings. Read her full story and view additional recipes in our latest issue here.
Sausage & Sweet Potato Biscuit Mini Sliders
Sweet Potato Biscuits
3 cups of self-rising flour, sifted
¾ cup buttermilk
¾ cup of sweet potato, baked and peeled (about 1 potato)
¼ cup butter at room temperature
2 tablespoons sugar
1 tablespoon butter for greasing
Sift sugar and two cups of flour in a large bowl. Create a well in the middle of the flour and sugar mixture. Add butter, baked sweet potato and buttermilk. Knead wet ingredients using a small circular motion while slowly combining the remainder of the flour. Don’t over knead; dough should be soft. Roll the dough out onto a floured surface until about ¾-inch thick. Using a 2-inch round metal biscuit cutter cut out 12 biscuits. Gather the leftover dough and repeat until there are 24 biscuits. Place the biscuits on a baking sheet that’s lightly greased with butter. Bake at 400 degrees for 8-10 minutes or until the tops start to lightly brown.
½ pound of ground sausage
½ teaspoon salt and pepper
⅓ cup olive oil
Pepper jelly (store bought is fine)
Mix the sausage with salt and pepper in a large bowl. With a 1-inch ice cream scoop, scoop the sausage into 1-inch balls and place on a platter. Continue scooping until there are 24 balls. Place the balls on a platter then pat the balls into patties using a spatula or your fingers. Put the olive oil in a medium cast iron pan and heat to medium heat. Once oil is smoking, add the sausage patties, leaving plenty of room in the pan for sausage to brown evenly. Flip the patties to cook on both sides. Cook patties until golden brown. Remove patties, set on paper towels to drain. Once biscuits and patties have cooled, slice biscuits in half, spread each half with pepper jelly and add the patties to make mini sandwiches.
Sweet Potato Custard Pie
1 pie shell (homemade or store-bought)
1 pound sweet potatoes
1 cup sugar
1 teaspoon fresh ground nutmeg
8 tablespoons (1 stick) butter, melted
1½ cups half-and-half
1 teaspoon vanilla extract
½ teaspoon pure lemon extract
Preheat the oven to 350 degrees. To make the filling, boil the sweet potatoes for 40 to 50 minutes, or until tender. Drain the potatoes, run them under cold water, and remove the skin. Mash the potatoes in a mixing bowl and stir until smooth, then gradually stir in the sugar and nutmeg. Add the eggs, one at a time, then the melted butter and half-and-half. Finally, stir in the vanilla and lemon extracts. Pour the filling into the unbaked pie shell. Bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean.