Wednesday, June 26, 2013

Sweet Potato Biscuits

weet potato biscuits made with mashed, seasoned sweet potato.
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

  • 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

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. Pumpkin may also be substituted. 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.


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©Deep South Dish
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Posted by on June 26, 2013
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