Sweet Potato-Butter Pecan Biscuits
These biscuits are great served alone, with ham, or as the base for the Winter Shortcakes. We don't recommend substituting canned sweet potatoes in this recipe.
This recipe goes with Winter Shortcakes
More From Oxmoor House
- 1 small sweet potato (about 8 ounces)
- 1 tablespoon butter or margarine
- 1/2 cup chopped pecans
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into pieces
- 1/2 cup sour cream
- 2 tablespoons light brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons butter, melted
- Scrub sweet potato; wrap in aluminum foil. Bake at 350° for 45 minutes to 1 hour. Cool completely. Scoop out pulp, and mash to equal 3/4 cup. Set aside.
- Melt 1 tablespoon butter in a small skillet over medium heat. Add pecans; cook, stirring constantly, 6 minutes or until toasted. Remove from heat; cool completely.
- Combine flour, baking powder, and salt in a large bowl. Cut 1/2 cup butter into flour mixture with a pastry blender until crumbly; stir in pecans. Combine 3/4 cup mashed sweet potato, sour cream, brown sugar, and maple syrup; add to flour mixture, stirring just until dry ingredients are moistened.
- Turn dough out onto a heavily floured surface; knead 6 to 8 times, and pat into a 7" square (3/4" thick). Cut dough into 9 squares; place squares 2" apart on a lightly greased baking sheet.
- Bake at 425° for 15 minutes or until lightly browned. Brush with melted butter. Serve warm.
- Fix it Faster: Pierce sweet potato skin with a knife, and microwave potato on HIGH 3 to 5 minutes; let stand 5 minutes after cooking. Bake or microwave sweet potato up to a day ahead, and mash. Chill overnight.
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