Maple Ham and Sweet Potato Biscuits with Carmelized Onion, Fig, and Ground Mustard Compote

This sweet potato ham biscuit is my newest go-to staple recipe for Brinner.... yes, breakfast for dinner, which was what my mom was kinda craving for dinner tonight.  I am staying in Huntsville for the weekend to run several wedding errands and tomorrow I get to go to another fabulous bridal shower that some of my mom's best friends are throwing so be sure to look for the new post tomorrow night! 

I have had ham and sweet potato biscuits several times at different shower events and they are usually very dry with little flavor. After a couple trial runs of trying to make a better biscuit, this is what worked the best for me.  This recipe is sure to not disappoint, it is packed with flavor, and is the perfect moist biscuit recipe to make for wedding showers, teas, and baby showers as well as the occasional brinner.

MAPLE HAM AND SWEET POTATO BISCUITS

1 package Maple Ham (at least 8 sliced cut into 4 wedges)

2 packages Jiffy Buttermilk biscuit mix

1 box Betty Crocker mashed sweet potato (use 1 bag)

1 1/2 cup of milk

1 large vidalia onion (chopped up medium small)

2 tablespoons Inglehoffer stone ground mustard

2 tablespoons fig preserves

2 tablespoons butter

Place onions and butter in a small frying pan and cook over medium heat for about 30 minutes stirring occasionally until all the onions are a nice carmelized color.  I usually like it even darker than what I did today but I was trying to get done faster.  Once carmelized, turn the heat off and add the mustard and fig preserves, stir well and let sit.  Sometimes I like to add a tablespoon of Jack Daniels a few minutes before I turn off the heat, adds just a bit extra sweet smoky-ness.

Follow directions to make the instant sweet potatoes, I add about 1/2 cup more milk than what the package says.  I really like to use the instant mashed potatoes better in this because it has flavorings already in the package that makes the biscuits have a great flavor (brown sugar, vanilla).  It is also much much faster! I have tried the Bruce's brand sweet potato biscuit mix before and I like this version better.

Mix together the two jiffy packs, the entire bowl of mashed potatoes, and 1 cup of water.  Knead together with your hands until all the flour is combined.  Dust a surface and pat the dough out.  I didn't need a rolling pin for mine, pat out to about 1/2 inch.  Then lightly dust the top and cut with either a biscuit cutter or a floured drinking glass.  

Place on a non-greased baking pan and bake at 450*F for about 10-12 minutes.  Mine took 12 minutes.  When they come out of the oven, brush the tops with butter.  As you can see if you have flour marks on the top of your biscuits, the butter makes that go away and makes them very pretty.

Let cool for 5 minutes, cut in half with a knife, layer two sliced of maple ham and top with 1 tablespoon of your onion mixture.  For me this recipe made 18 biscuits.  I promise the flavor combo on this is to die for!