Sweet Potato Biscuits

Photo: Jennifer Davick; Styling: Amy Burke

These slightly sweet and oh-so-tender biscuits pair nicely with ham, sausage, or bacon.

 

This recipe goes with Tomato-Prosciutto Biscuit, Fried Apple Biscuit

Yield: Makes about 1 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 40 Minutes


Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon, divided
  • 1/2 cup cold butter, cut into pieces
  • 1/2 cup cooked, mashed sweet potatoes
  • 1/2 cup cold whipping cream
  • Parchment paper
  • Vegetable cooking spray
  • 2 tablespoons whipping cream
  • 2 teaspoons granulated sugar

Preparation

  1. 1. Preheat oven to 450°. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.
  2. 2. Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened.
  3. 3. Turn dough out onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4-inch-thick circle. Cut dough with a well-floured 2 1/2-inch round cutter, rerolling scraps as needed.
  4. 4. Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on prepared baking sheets. Brush tops of biscuits with 2 Tbsp. whipping cream.
  5. 5. Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture.
  6. 6. Bake at 450° for 13 to 15 minutes or until golden brown.
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