Sweet potato biscuits are perfect additions to your breakfast, lunch and dinner plates. With or without butter and preserves. Around the holidays, sweet potato biscuits are often eaten with slices of salty country ham. Don’t dare confuse sweet potatoes with yams though, or McGreger will school you on that.
For the past two years, KCRW’s yearly pie contest has featured a “World Pie” category that is inspired by a current exhibition at UCLA’s Fowler Museum. This year, we give you the “Cuban Pie” category, a nod to the “Nkame: A Retrospective of Cuban Printmaker Belkis Ayón,” which opens on Sunday, October 2.