During the winter, I love to serve meals of soup, salad and muffins. Some of our favorites are Pumpkin Muffins, Carrot Raisin Muffins, Sourdough Bread Bowls, and good ol’ Whole Wheat Bread. But, we have a new favorite – Sweet Potato Biscuits!
Shortly after Thanksgiving, a local store had a great sale on sweet potatoes. They were so cheap at $0.24/lb, I bought 3 cases!
Before you ask, “yes”, they are still good and “yes”, we still like sweet potatoes. 😉
I have to tell you, when I told John and the children what they were, they were very skeptical. Well, Sweet Potato Biscuits won them over and put an end to the comments!
As if the biscuits weren’t enough, when a pat of butter is added, Mmmm!
And, to make it even better, add honey on top of the hot buttered Sweet Potato Biscuits and you also have dessert!
If you don’t have leftover mashed sweet potatoes: Pick a sweet potato weighing about 13 oz. (give or take) and in several places stick it with a fork. Microwave on high 6 – 8 minutes until very tender. Rotate as needed through the cooking. When cool enough to handle, scrape the sweet potato out of the skin, mash and measure 1 cup.
- 2½ c. unbleached flour
- 1 Tbsp baking powder
- 1¾ tsp salt
- ¼ c. butter, chilled
- 1 c. leftover mashed sweet potato
- ¾ c. milk
- Preheat oven to 400F.
- In a large bowl stir together the flour, baking powder and salt.
- Use a pastry blender or cut in the butter with a knife - mixture should be crumbly.
- In another bowl combine the sweet potato and milk.
- Gradually stir sweet potato/milk mixture into flour until combined.
- On floured surface, knead the dough gently just until it holds together.
- Roll dough into a 9 x 5 rectangle.
- Cut with a floured 2 inch biscuit cutter or cut into 2 inch squares using a knife. Reroll as needed.
- Place 1" apart on a prepared cookie sheet - nonstick spray or parchment paper lined.
- Bake 12 - 15 minutes or until golden brown.