These soft sweet potato biscuits are a refreshing change of pace, and they're made moist and delicious with sweet potatoes and a few spices.
The sweet potato biscuits are wonderful with a ham or pork dinner, or serve them for breakfast with apple jelly or your favorite preserves. If you use canned potatoes for the recipe, make sure you rinse any excess syrup off before you mash them.
- 2 cups all-purpose flour
- 3 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1/8 teaspoons baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 5 tablespoons chilled butter, cut into pieces
- 1 cup mashed cooked sweet potato
- 1/3 cup buttermilk
- 1 tablespoon butter, melted
- Heat oven to 400 F.
- Line a baking sheet with parchment paper or a silicone mat, or spray with baking spray.
- In a large bowl, whisk together the flour, brown sugar, baking powder, soda, salt, and spices until well combined.
- With a pastry blender or fingers, work in the 5 tablespoons of butter until the mixture is crumbly.
- In another bowl or large cup, combine the sweet potato and buttermilk until well blended. Add to the dry ingredients and mix with a fork to form a soft dough.
- Turn out onto a floured surface and knead 3 to 5 times to form a cohesive dough.
- Pat into a circle about 3/4-inch thick and cut out biscuits with round or square biscuit cutters.
- Arrange the biscuits on the baking sheet and brush with melted butter. Bake for about 12 to 14 minutes, or until the tops of the biscuits are browned.
Makes about 15 sweet potato biscuits.
- These are delicious biscuits to serve with a baked ham dinner or make little sandwiches with slices of ham. They would be great with a creamed ham sauce as well.
- The biscuits also go well with a pork roast, chops, or fried chicken
- Serve them for breakfast with jam, jelly, syrup, or your favorite preserves.
- Cut the biscuits out and bake them atop a chili pot pie.
- Biscuits may be cut out and frozen unbaked. Arrange them on the baking sheet and put the pan in the freezer. When the biscuits are solid, remove them to a zip-close bag. Seal the bag and label with the name and date. Bake the frozen biscuits as directed, but add about 3 to 4 minutes to the baking time.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|