SWEET POTATO BISCUITS

A lovely variation on traditional homemade biscuits! These Sweet Potato Biscuits have great flavor and a flaky, buttery texture.

I love making biscuits to go with dinner and am always looking for fun recipes to try. I found this one in an old cookbook and love how they turned out. They have great flavor and a buttery, flaky texture. They’re perfect served alongside soup or stew on a cold day.

Sweet Potato Biscuits

• 2 1/2 cups flour
• 1/4 cup brown sugar
• 3 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp allspice
• 1/2 cup cold butter (1 stick)
• 3/4 cup mashed sweet potatoes
• 1/2 cup milk
• 1/2 cup chopped pecans

In a small bowl, combine flour, brown sugar, baking powder, salt and spices. Cut in butter until it’s all incorporated. Mix together sweet potatoes and milk and stir into the dry ingredients.  Add in pecans and stir just until combined.

Turn onto a floured or greased surface; knead 10-12 times or until smooth. Roll out to 1/2″ thickness. Cut with a 2-1/2″ biscuit cutter- these Ateco cutters are my favorite! Place in a greased 9×13 baking sheet.

Bake at 425° F for 10-12 minutes or until bottoms are lightly browned. Serve warm. Yields 12 biscuits.

5 from 2 votes

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SWEET POTATO BISCUITS

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Servings: 15

Author: Butter With A Side of Bread

Ingredients

• 2 1/2 cups flour
• 1/4 cup brown sugar
• 3 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp allspice
• 1/2 cup cold butter 1 stick
• 3/4 cup mashed sweet potatoes
• 1/2 cup milk
• 1/2 cup chopped pecans

Instructions

1. In a small bowl, combine flour, brown sugar, baking powder, salt and spices. Cut in butter until it's all incorporated. Mix together sweet potatoes and milk and stir into the dry ingredients. Add in pecans and stir just until combined.
2. Turn onto a floured or greased surface; knead 10-12 times or until smooth. Roll out to 1/2" thickness. Cut with a 2-1/2" biscuit cutter- these Ateco cutters are my favorite! Place in a greased 9x13 baking sheet.
3. Bake at 425° F for 10-12 minutes or until bottoms are lightly browned. Serve warm. Yields 12 biscuits.