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.
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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
- 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 9x13 baking sheet.
- Bake at 425° F for 10-12 minutes or until bottoms are lightly browned. Serve warm. Yields 12 biscuits.
