Go Back

Sweet Potato Pumfu Slider

Sweet Potato Biscuits with Grilled Pumfu, Satsuma Syrup, and Massaged Kale
Prep Time1 hr
Cook Time30 mins
Parcook/Marinade Time1 hr
Total Time2 hrs 30 mins
Servings: 8 sliders
Cost: $20

Equipment

  • Mixing bowls
  • Cast iron skillet
  • Food processor
  • Sauce pan
  • Biscuit cutter or 3.5" to 4" drinking glass

Ingredients

Sweet Potato Biscuits

  • 1.5 lbs sweet potato
  • 2 tbsp olive oil
  • 1 tbsp salt half for roasting, half for biscuits
  • 1 tbsp black pepper half for roasting, half for biscuits
  • tsp allspice
  • tsp garlic powder
  • cups coconut milk or other plant-based milk
  • 1 tbsp lemon juice or apple cider vinegar
  • 8 tbsp cold butter cut into ¼" pats
  • cups all-purpose flour
  • ½ cup white whole wheat flour plus extra for forming biscuits
  • ¼ tsp baking soda
  • 1 tbsp baking powder

Pumfu Patty

  • 1 block pumfu
  • 1 cup spicy vinegar or vinegar and dried/fresh peppers
  • 1 satsuma
  • ½ tbsp parsley
  • ½ tbsp sage
  • ½ tbsp rosemary
  • ½ tbsp black pepper
  • ½ tbsp salt
  • 1 tbsp olive oil

Satsuma Syrup

  • 4 satsumas
  • 1 tbsp unrefined sugar
  • 3 dried thai chilis or other dried or fresh pepper
  • 4 curry leaves
  • ½ tbsp coriander seeds
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp allspice

Massaged Kale

  • 2 kale leaves
  • 1 spoon adobo sauce

Instructions

Sweet Potato Biscuits

  • Heat 2 qt of water to a boil. Cube potatoes.
    Add 2 cups of room temperature water and your potatoes and cover. Parcook the potatoes for at least an hour, up to three.
  • Turn oven to 400° F.
    Drain potatoes, and season with olive oil, salt, pepper, garlic powder, and allspice. Lay flat on a baking sheet and bake for 30 minutes.
    Turn potatoes, and cook for bake for another 20 minutes.
  • Let potatoes cool for an hour.
    While cooling, add 1 tbsp lemon juice or apple cider vinegar to 1 ¼ cups of coconut milk. Mix and let sit for 30 minutes. You can cool in the fridge once 30 minutes is up.
  • In the food processor, blend sweet potatoes into a puree/paste. Remove, and measure ¾ cup of blended sweet potato. If you have extra, you can scale the biscuits, or use for cookies, a smoothie, or a bowl.
  • Wash and dry the food processor. Add flour, salt (1/2 tbsp), baking powder, and baking soda. Add allspice, cloves, and black pepper. Pulse a few times to combine.
  • Cut cold butter into ¼" pats. Add these dispersed around the food processor, and pulse until butter pieces are less than ¼" in diameter.
  • Add flour mixture to a large mixing bowl. Add sweet potato and coconut buttermilk.
    Mix with a rubber spatula until too dense to mix, then use your hands until the dough comes together to a ball.
  • Flour a clean surface and place down your dough. Generously flour the surface and dough so the dough is not sticky.
    Using your palms or a floured rolling pin, press dough until it is about 1 cm thick. Using a bench scraper or spatula, fold the right third of the dough into the center, and do the same with the left third. Repeat with the top and bottom third. You should have a square that is 1/9 the size of the original dough.
  • Flour this dough and the surrounding area of your surface, and press or roll down the dough to its original thickness. Repeat the folding process, then press or roll again.
  • Pre-heat oven to 425°F.
    Flour a biscuit cutter or a glass. Start cutting biscuits at the edge of your dough. Be sure to press down on your dough, don't twist. This will mess up your layers you worked hard to create.
    Gently place biscuits in a cast iron skillet or glass baking dish. Make sure your biscuits are touching close together, this will help them rise taller.
  • Brush the top of the biscuits with your melted butter. Bake for 15-18 minutes, until golden brown and a toothpick comes out clean.
  • Remove biscuits to a cooling rack. Make sure to let cool for at least 5 minutes before cutting into them!

Pumfu Patties

  • Cut pumfu block into 4 squares. Slice each square into three even pieces.
  • In a glass dish, add cut pumfu. Add spicy vinegar (or vinegar and fresh/dried peppers), satsumas, parsley, sage, rosemary, salt, and pepper.
    Let sit for at least an hour. Pumfu will hold together overnight or even for a few days.
  • Heat up cast iron pan over medium heat. Add olive oil to pan and place pumfu pieces to sear.
    After initial sear, baste pumfu with marinade mixture. When marinade hits the pan, run seared portion of pumfu on the liquid. This will help get a great caramelization on the pumpkin seed patty.
  • After 5 minutes or golden brown sear achieved, flip and repeat on other side.

Satsuma Syrup

  • Peel satsumas. Add with unrefined sugar to a sauce pan over medium-high heat.
    Cook down and gently release juices from satsumas using a wooden spoon.
    Once juices are released, turn down pan slightly to make sure syrup does not burn.
  • To a mortar and pestle, add thai chili, curry leaves, coriander, salt, pepper, and allspice. Crush and add to the pan.
  • Cook until syrup starts to hold together, but is still slightly runny. Take off the heat and let set to the desired thickness.

Massaged Kale

  • Tear kale with hands into a small mixing bowl. Add pumfu marinade and a spoon of adobo sauce.
    Massage with fingers. You should be able to feel the fibrous veins in the kale softening up.

Assemble Slider!

  • Cut a sweet potato biscuit in half.
  • Place massaged kale on the bottom bun, then pumfu pieces.
  • Top with satsuma syrup and top bun. ENJOY!!