-
Scale cubed yam in TM boil and cover with water; add 1 teaspoon salt; set time for 10 minutes, temperature at Varoma and speed at 2 (cover with a tea towel to avoid splatter)
-
Insert sieve into the TM bowl; drain
-
Puree potato from 0-10 for 30 seconds, using the spatula through the hole in the lid to keep the potato down near the blade
-
Scale buttermilk into the TM bowl over the yams; whip at speed 3-4 for 30 seconds, cleaning inside of the bowl with a rubber spatula, as necessary
-
Remove to another bowl; rinse and dry TM bowl
-
Preheat oven to 425 F
-
Line a baking sheet with parchment paper
-
Scale flour, sugar, baking soda, baking powder, salt, paprika and cayenne into the cleaned TM bowl; stir to combine from 0-3 for 3 seconds
-
Scale ice cold butter into TM bowl on top of flour mixture; cut fat into flour for 15 seconds, speed 0 - 6
-
Add flour butter mixture from the TM bowl to the reserved whipped yam mixture stir with fork to combine
-
Form dough into a ball; dust counter lightly with flour, pat or roll ball of dough into 1" thick disc
-
Flour cookie cutter; cut out biscuits and place on a parchment-lined baking sheet
-
Bake 8-10 minutes or until tops are golden brown