Sweet Potatoes are one of the most versatile vegetables around. You can use them for everything from soup to
When I was growing up my Mother made candied sweet potatoes every Thanksgiving. I never tasted them. I was a kid and sweet potatoes just seemed too orange to me and possibly even too healthy. They were foreign and I was not going to eat anything that might even be remotely associated with them.
Fast forward to now. I love sweet potatoes and so do my boys. I love to bake them, fry them, mash them and eat them….often.
I found my Mom’s Sweet Potato Casserole Recipe (you can get it here) after she passed away and made it for Thanksgiving the following year and that started my love affair with this delicious vegetable. Now I make my Mom’s casserole every year and to keep up with my sweet potato passion I’m always on the lookout for new ways to add them to some of my family’s favorite recipes hence the reason I’m sharing these fluffy and fabulous sweet potato biscuits. They are so easy to make and you will get raves and requests to make them again and again.
How To Make Sweet Potato Biscuits
Sweet Potato Biscuits
- 1 cup of cooked peeled and mashed sweet potatoes about 1 large or 2 medium potatoes
- ½ cup milk
- 2 ½ cups all-purpose flour plus more for dusting and rolling
- 2 tablespoons sugar
- 1 ½ tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons softened butter cut into slices
- Preheat oven to 425 degrees. Grease a baking sheet lightly.
- In a bowl whisk together the flour, sugar, baking powder and salt.
- Add the butter and sweet potato. Stir just until incorporated.
- Add the milk a little at a time.
- Gently fold until the dough is moistened.
- Sprinkle flour on your work surface.
- Roll dough in the flour until a ball is formed and then knead 3 to 4 times.
- Gently roll the dough approximately ½-inch thick.
- Using a 2 ½-inch biscuit cutter cut the dough.
- (Coat the bottom of the biscuit cutter in flour to make the cutting easier).
- Gently re-roll the biscuit dough and cut more biscuits.
- Place on baking sheet with the edges touching and bake for 10 to 12 minutes until golden brown.
- Serve warm with butter or at room temperature.
We use any leftovers to make mini sandwiches and sliders.
What’s your favorite way to eat sweet potatoes?