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RECIPE
9 INGREDIENTS9 STEPS40min

Sweet Potato Biscuits

4.0
3 Ratings
These sweet potato biscuits are flaky, buttery, slightly sweet, and amazing! They're so perfect on the side of any meal. (Partnership with Panasonic)
Sweet Potato Biscuits Recipe | SideChef
These sweet potato biscuits are flaky, buttery, slightly sweet, and amazing! They're so perfect on the side of any meal. (Partnership with Panasonic)
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
40min
Total Time
$0.22
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 tsp
2 Tbsp
Dark Brown Sugar
1 Tbsp
Baking Powder
1/2 tsp
Pumpkin Pie Spice
1/2 tsp
1/3 cup
Cold  Butter , cubed
3 Tbsp
Cold  Heavy Cream
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Nutrition Per Serving

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CALORIES
230
FAT
11.3 g
PROTEIN
3.3 g
CARBS
29.0 g

Author's Notes

Yields 9 biscuits.

Cooking Instructions

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Step 1
First, prepare the Sweet Potato (1) . Pierce it all over with a fork and place it on a microwave save plate. Cook it in the Panasonic Microwave Oven for 5-6 minutes to make it tender enough to mash.
Step 2
When it is cool enough to handle, cut the sweet potato in half and scoop the flesh right out of the skin into a bowl. Add the Maple Syrup (1/2 tsp) into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.
Step 3
Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with a silicone mat or parchment paper.
Step 4
Combine the All-Purpose Flour (2 cups) , Dark Brown Sugar (2 Tbsp) , Baking Powder (1 Tbsp) , Pumpkin Pie Spice (1/2 tsp) , and Salt (1/2 tsp) . Whisk it all together, making sure there are no lumps.
Step 5
Add in the Butter (1/3 cup) and use a pastry blender to cut it into the flour mixture. It will become pebbly.
Step 6
Then stir in the Heavy Cream (3 Tbsp) and cooled mashed potato just until it comes together into a dough. Bring it together into a ball and turn it out onto a clean, lightly floured surface. Knead the dough for just 3 or 4 turns to make it soft and uniform. Press it down and pat it out gently to be a disc about an inch thick.
Step 7
Use a biscuit cutter to cut out the biscuits as close together as possible. Then take the scraps and press them out again into a smaller disc and cut out as many more as possible. I got 9 out of my dough.
Step 8
Transfer the cut out biscuits to the lined sheet tray and bake them for about 15 minutes. They should get golden around the edges.
Step 9
When they're done, take them out and let them cool for a few minutes. Transfer them to a rack to finish cooling. These babies are best served the day they are baked but will keep for a day in a sealed container. Enjoy! Cooking results may vary depending on microwave oven used.
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Nutrition Per Serving
Calories
230
% Daily Value*
Fat
11.3 g
14%
Saturated Fat
7.0 g
35%
Trans Fat
0.0 g
--
Cholesterol
31.6 mg
11%
Carbohydrates
29.0 g
11%
Fiber
1.2 g
4%
Sugars
4.4 g
--
Protein
3.3 g
7%
Sodium
313.5 mg
14%
Vitamin D
--
--
Calcium
66.8 mg
5%
Iron
1.4 mg
8%
Potassium
88.7 mg
2%
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