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Servings:

Sweet Potato Biscuits

Sweet potato biscuits are a staple in the American south but not so much here in New England. It only makes sense that I’d attempt to bake them since I’m a huge fan of adding fruits and vegetables to anything and I’m so glad I did.

Total Time

40min

5.0

2 Ratings

Author: Homemade and Wholesome

Servings:

Ingredients

•

1 cup

All-Purpose Flour

•

2 tsp

Baking Powder

•

1 tsp

Salt

•

1/4 tsp

Ground Nutmeg

•

1/4 tsp

Simply Organic Cinnamon, Ground

•

1/8 tsp

Ground Allspice

•

1 cup

Sweet Potatoes , cooked

•

4 Tbsp

Granulated Sugar

•

4 Tbsp

Brown Sugar

•

1/2 tsp

Vanilla Extract

•

4 Tbsp

Unsalted Butter

•

2 Tbsp

Pecan Halves , chopped

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Line a cookie sheet with parchment paper.

Mix together All-Purpose Flour (1 cup) , Baking Powder (2 tsp) , Pecan Halves (2 Tbsp) , Salt (1 tsp) , Simply Organic Cinnamon, Ground (1/4 tsp) , Ground Allspice (1/8 tsp) , and Ground Nutmeg (1/4 tsp) . Cut in Unsalted Butter (4 Tbsp) until it is the size of peas.

In a separate bowl, combine mashed Sweet Potatoes (1 cup) , Granulated Sugar (4 Tbsp) , Brown Sugar (4 Tbsp) and Vanilla Extract (1/2 tsp) .

Turn dough out onto a heavily floured surface and knead until dough comes together. Roll out 1/2-inch thickness.

Cut with a biscuit cutter or a mason jar. Place biscuits 2 inches apart on a cookie sheet.

Bake 12-16 minutes. Let cool about 2 minutes.

Nutrition Per Serving

CALORIES

372

FAT

14.8 g

PROTEIN

4.1 g

CARBS

56.7 g