Sweet Potato Biscuits

Sweet Potato Biscuits Recipe
Photo: Jennifer Davick; Styling: Amy Burke
These slightly sweet and oh-so-tender biscuits pair nicely with ham, sausage, or bacon.

 

Yield:

Makes about 1 dozen

Recipe from

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. 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. Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened.

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. 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. Stir together granulated sugar and remaining 1/4 tsp. cinnamon. Sprinkle dough rounds with sugar mixture.

6. Bake at 450° for 13 to 15 minutes or until golden brown.

Note:

November 2011
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