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Sweet Potato Biscuits Recipe

American · Bread · 30 min total

These tender, slightly sweet biscuits are made with mashed sweet potatoes, making them perfect for breakfast or as a side for soups and stews.

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup packed brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup cold buttermilk

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and brown sugar.
3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a small bowl, combine the mashed sweet potato and buttermilk. Add to the flour mixture and stir just until combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and gently knead 2-3 times. Pat to 1/2-inch thickness.
6. Cut out biscuits with a 2-inch round cutter, re-rolling scraps as needed. Place on prepared baking sheet.
7. Bake for 12-15 minutes until golden brown. Serve warm.

Tips

• For extra sweetness, brush tops with melted butter and sprinkle with cinnamon sugar before baking.
• Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days.
• To reheat, warm in a 350°F oven for 5 minutes.

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