Wednesday, June 26, 2013

Sweet Potato Biscuits

Sweet potato biscuits made with mashed, seasoned sweet potato.

Sweet Potato Biscuits

I'm a lover of sweet potatoes in pretty much any form you can make them - baked, fried, glazed, roasted, grilled, mashed, cut up into soups, in casseroles, in a pie or quick bread, and yes, even in a classic biscuit!

Although sweet potatoes are at peak during the latter part of the year, they are now readily available to us year round, and since a reader asked for my recipe, I decided to make a batch to publish. These biscuits are great to serve with slices of country ham or other baked ham, or to serve stuffed with leftover slices the next day. They really do make a great addition to just about any meal, or to just simply enjoy on their own, any time of the year.

They're especially good served with a little honey butter or a syrup infused butter too!


Here's how I make them.

Recipe: Sweet Potato Biscuits

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: 16 to 18 biscuits


Ingredients
  • 2 cups of all purpose flour
  • 2 tablespoons of light brown sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1/4 teaspoon each of one or more of the following: cinnamon, allspice, ground cloves and/or ginger, or to taste
  • 1 cup of cooked and mashed sweet potatoes
  • 1/2 cup (1 stick) of butter, softened at room temperature, plus more for the pans
  • 2/3 cup of milk
Instructions

Preheat oven to 425 degrees F. Butter 2 (8-inch) cake pans; set aside. Whisk together the flour, brown sugar, baking powder, salt and spices. Mix the mashed sweet potatoes with the stick of butter and milk until blended; taste and adjust seasonings for spices and sweetness. Add in the flour mixture a little at a time, working in until fully incorporated. Dough will be sticky.

Turn dough out onto a well floured surface and knead, folding the dough in on itself and turning several times, until smooth, sprinkling in additional flour as needed. Pat dough to 1/2 inch thick and use a cutter about 2 inches in size to cut out biscuits. Arrange in cake pans and bake at 425 degrees F for about 20 minutes, or until light golden brown. Serve hot with plenty of butter and sorghum, cane or maple syrup.

Cook's Notes: Leftover sweet potato casserole is perfect for these, however, reduce sugar as needed and omit the spices if using seasoned sweet potatoes. These are especially good served with a little whipped honey butter with cinnamon, or for a nice syrup butter, blend 2 to 3 tablespoons of syrup (sorghum, cane or maple) with a stick of room temperature butter.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Garlic Cheese Drop Biscuits
Perfect Buttermilk Biscuits
Sour Cream Biscuits

Posted by on June 26, 2013
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
130623
.

Bookmark and Share

6 comments:

  1. Well butter my biscuit, these sound good! I'm going to have to try them, I know Alexis will love them since she is a sweet potato freak.

    ReplyDelete
  2. When I was a little girl, one of my favorite things was spending the night at my grandmother's house. Most of the times I was there, she would get up much earlier than me (she always let me sleep in bed with her) and make sweet potato biscuits for me so they would be ready when I got up. Such good memories. I've tried over the years to make them myself but they are never as good. I think it must be the extra love she added to the ingredient list is what made them so special.

    ReplyDelete
    Replies
    1. It's hard to add that special 'pinch of love' that comes from our Mama's and Grandma's cooking isn't it?!!

      Delete
  3. Sweet Potatoes are in season, thanks for the recipe....just pinned and tweeted!

    ReplyDelete
    Replies
    1. Sweet potatoes are a year round crop for us in the southern U.S. Nisa, and in fact, in Mississippi it's one of our biggest crops, so we are lucky to be able to consume them all the time thankfully! Thanks so much for the tweet & the pin - I appreciate your support!!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails