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Sweet Potato Biscuits
Recipe

9 INGREDIENTS • 9 STEPS • 40MINS

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.
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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/
These sweet potato biscuits are flaky, buttery, slightly sweet, and amazing! They're so perfect on the side of any meal.
40MINS
Total Time
$0.23
Cost Per Serving
Ingredients
Servings
8
US / Metric
Maple Syrup
1/2 tsp
Dark Brown Sugar
2 Tbsp
Dark Brown Sugar
Baking Powder
1 Tbsp
Baking Powder
Pumpkin Pie Spice
1/2 tsp
Pumpkin Pie Spice
Salt
1/2 tsp
Butter
1/3 cup
Cold Butter, cubed
Heavy Cream
3 Tbsp
Cold Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
241
Fat
11.3 g
Protein
3.6 g
Carbs
31.3 g
Add to plan
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Sweet Potato Biscuits
Save
author_avatar
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/

Author's Notes

Yields 9 biscuits.
Cooking InstructionsHide images
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 a 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 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 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 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 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!
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!
Tags
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Breakfast
American
Budget-Friendly
Comfort Food
Bread
Microwave
Shellfish-Free
Fall
Vegetarian
Thanksgiving
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