Petite Sweet Potato Biscuits with Pulled Pork and Slaw

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

The sweet potato biscuits freeze beautifully--thaw, bake, and top them just before serving.

Hands-on time: 15 minutes
Total time: 1 hour 25 minutes
Yields: Makes 2 dozen


1 cup finely chopped red cabbage

1/2 cup shredded carrots, chopped

1 teaspoon kosher salt

1 tablespoon mayonnaise

1 tablespoon red wine vinegar

1/3 cup barbecue sauce, divided

1/4 cup sliced green onions

Kosher salt and freshly ground black pepper

12 Sweet Potato Biscuits

2 tablespoons butter, melted

1/2 pound warm barbecue pork (without sauce), chopped

1 tablespoon chopped fresh chives

How to Make It

Toss together first 3 ingredients in a small bowl. Let stand 30 minutes. Rinse and drain well. Whisk together mayonnaise, vinegar, and 1 Tbsp. barbecue sauce in a medium bowl. Stir in cabbage mixture and green onions. Add salt and pepper to taste.

Preheat oven to 450°. Split biscuits, and brush with butter. Place in a single layer on a baking sheet. Bake 5 minutes or until golden.

Top biscuit halves evenly with pork, remaining barbecue sauce, cabbage mixture, and chives.


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