Sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits. My parents came to visit over the weekend and knowing how much they love sweet potatoes, I knew that I had to make these biscuits for them.
I made these soft and flavorful biscuits for breakfast and served them warm and slathered with honey butter. These biscuits are perfect not only for breakfast, but I think they would be great to serve for Thanksgiving dinner (or any dinner! ;)) These are an amazing alternative to the regular dinner roll.
You can use either canned or freshly cooked and mashed sweet potatoes for these biscuits. The freshly cooked and mashed sweet potatoes give the biscuits a better texture, however, they taste just as good with the canned version.
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup mashed cooked sweet potatoes
- 1/4 cup (1/2 stick) butter, softened
- 2 to 4 tablespoons milk (depending on the moisture of the potatoes)
- To cook sweet potatoes, bring a large pot of water to a boil. Add potatoes and cook until tender, 20 to 25 minutes. Drain and mash. Set aside to slightly cool.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Add milk, a tablespoon at a time, to mixture and continue to cut in. Turn the dough out onto a floured board and knead very gently until dough comes together, about five or six times. Shape into a disk, and pat to an even 1-inch thickness. With a floured 3-inch biscuit cutter, cut out biscuits and place on prepared baking sheet. Brush tops with melted butter. Bake for 20-22 minutes or until golden brown.
Source: adapted from Paula Deen