8 tablespoons butter (plus 1 tablespoon to grease)
3 sweet potatoes (peeled)
¾ cup water
1 lemon (juiced)
¾ cup granulated sugar
2 roasted cinnamon sticks (grated)
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 ½ teaspoons freshly ground black pepper
BISCUIT TOPPING INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon cornstarch
1 teaspoon sugar
½ teaspoon salt
5 tablespoons butter (chilled, sliced into pats)
2 cups buttermilk (chilled)
Preheat the oven to 400 degrees F. Grease a 9x13-inch baking dish with butter.
Place the sweet potatoes in room temperature water, bring to a boil and allow to cook for 10-15 minutes until par-cooked. Strain into ¼-inch slices. Layer potatoes in the baking dish.
Meanwhile in a small saucepan add the water, lemon juice, brown sugar, cinnamon, salt, nutmeg, ginger, and black pepper. Bring to a boil and allow to simmer for 2 minutes. Remove from heat, add in the butter and whisk to combine. Pour half the sauce over potatoes, reserve the other half for serving. Add the biscuit crumble topping and bake for another 30-35 minutes until golden brown and cooked through.
For the biscuit topping: In a large bowl add the flour, baking powder, cornstarch, sugar and salt and whisk to combine. Add the butter, toss in the flour mixture and work into the flour using your hands until pea-sized pieces form. Add the buttermilk and stir to combine using a fork. The topping should be crumbly.
Serve with the reserved sauces.
Tip: Make the biscuit topping in advance and store in the refrigerator wrapped in plastic wrap.