Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These sweet potato biscuits feature the sweet taste of canned sweet potatoes and boast a bolder flavor than regular biscuits. They take a few hours to let rise, punch down, and rise again, but are well worth the wait.

Recipe by Southern Living November 2001

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Yield:
makes 34 biscuits
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Ingredients

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Directions

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  • Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.

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  • Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.

  • Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.

  • Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in bulk.

  • Punch down dough, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness; cut with a 2-inch round cutter, and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.

  • Bake at 400° for 12 minutes or until golden.

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