Sweet Potato Biscuits

You asked so here’s my sweet potato biscuits recipe.

You can start with freshly cooked sweet potatoes but I usually bake an extra couple of sweet potatoes when we’re having baked sweet potatoes for dinner.  Then in the next couple of days, I’ll use the leftover potatoes to make the biscuits.

Ingredients:

1 1/4 cups all-purpose flour (plus additional for kneading)
3 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed cooked sweet potatoes
1/4 cup melted butter
1/4 cup milk (more may be needed)

Directions:

Preheat the oven to 450º.

Mash sweet potatoes with melted butter.  Stir in milk, adding enough that it’s the consistency of very loose mashed potatoes.

In a separate bowl, stir together flour, sugar, baking powder and salt.   Add the sweet potato mixture and stir just til everything is mixed.  Do not stir too much or you will have tough biscuits.  Add more milk, just a little at a time til the mixture is the consistency of biscuit dough.  Turn the dough out onto a floured board knead just a few time til the dough is smooth. Roll to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a parchment lined cookie sheet. Bake for 12 – 15 minutes, or until brown on top.

Comments

  1. 1

    says

    Do you ever bake biscuits in an iron skillet in the oven? That’s the way I was taught. Just curious! These sounds good. Might have to pick up a couple of sweet potatoes this weekend. Probably will just find yams out here.

  2. 4

    Cindy B says

    I’d like to make these for Sunday dinner when all the kids will be here. I’m gong to use canned sweet potatoes because I have a can and need to use it for something. It’s not candied in syrup so it should work.

  3. 6

    says

    Here in Oz (Australia), we have pumpkin scones. (Our scones are your biscuits, for those wondering). Just substitute pumpkin in place of sweet potato. Works with normal potato too, but up the sugar a tad. Honey works amazingly well as a sweetener.

    Ok kidlets, mummy is making scones (cheers of happiness abound);)

  4. 7

    Mary says

    Why do you put them on parchment paper? Just curious?!?!? Love reading your blog–it makes my day when you write!

  5. 8

    says

    Small note – made my scones with blood orange juice (love the old varieties, our front garden is nothing but citrus trees…) Means you use less milk of course:)

    I also threw in a mix of brown sugar and a dash of maple syrup as the sweeteners.

    We don’t melt the butter for scones but rub it in to make flour the consistency of breadcrumbs…

    You can throw in an egg for richness should you desire..there is a whole debate about that from scone purists! (Our country shows have scone competitions, the lightest and airiest but filling scone wins…)