It happens every so often that you run across a simple recipe to create something you just can’t stop eating. I found that to be the case with these super yummy Sweet Potato Biscuits. I like them warm, I like them room temperature. Slap on a little homemade honey butter and off to nirvana it is!
It begins with roasting your potatoes in the oven. So much better than boiling the potatoes, draining and mashing; virtually leeching out all of their vitamins. Roasting your potatoes keeps all of the goodness they contain and adds an extra touch of sweetness in the process.
These are super simple to put together. I use my food processor which makes it a snap and works well, as long as you pulse so you don’t over mix the dough. You can even freeze them and pop out however many you need at a moments notice. Which might have been so much better than what I did – leaving them in a container on the counter so that I could snatch a few at every pass!
Yes these little confections are great as a side to a cup of soup, or a salad, served along as a breakfast biscuit with your eggs and bacon, as a slider with a little ham & mustard… You get the picture, they’re versatile! OMG, I just realized what a great bread pudding they would make. Well I’m seriously in trouble now…better send out the rescue squad!!
Yields – 18 biscuits
- 2 1/2 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cloves
- dash cinnamon
- 1/2 teaspoon Kosher salt
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter, chilled and cut in cubes
- 1/4 cup shortening
- 1 1/2 cups mashed, roasted sweet potatoes, about 2 potatoes
- 2 tablespoons milk
- 1/2 cup butter, softened
- 2 tablespoons honey
- Preheat the oven to 425°.
- Sift the flour, baking powder, allspice, cloves, cinnamon and salt into the bowl of a food processor. Add the brown sugar and pulse a couple times to blend it in.
- Add the pieces of chilled butter and shortening to the food processor and pulse until the mixture resembles coarse, crumbly meal. Then add in the mashed sweet potatoes and pulse until it just forms into a dough. Do not over mix.
- Turn the dough onto a lightly floured surface. Knead gently for 1 minute.
- Pat the dough in a 3/4″ thick circle and let it rest, covered with a clean towel, for 10 to 15 minutes.
- Cut out the biscuits with a 2-inch round cutter dipped in flour. Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4-inch apart on a parchment covered baking sheet and brush the tops with milk. Bake on the middle rack of oven until golden brown — 10 to 12 minutes. Cool the biscuits on a rack.
- Mix the softened butter and honey together until it is fully blended. Serve at room temperature or refrigerate until needed.
- Biscuits can be stored in the freezer in a freezer bag for up to 3 months. Flash freeze on a baking sheet before placing in freezer bag to ensure they can be taken out individually.
(click here) for printable recipe