A local restaurant offered sweet potato biscuits as a starter and I just fell in love with them. I decided I couldn't wait til my next visit so I searched the Taste of Home site and found Cathy B's recipe.
I'm still a biscuit novice, but the method is always pretty much the same. Combine the dry ingredients, in this case, flour, sugar, baking powder, cinnamon, nutmeg and salt. Cut in the shortening until it resembles coarse crumbs.
Next up is the wet ingredients, here it is half and half and mashed cooked sweet potato.
Stir until just moistened, then turn it out onto a lightly floured surface. I like to use a pastry mat, it makes clean up so much easier.
It'll look like a mess, but that's okay. Mine was a tad sticky, so I sprinkled a touch more flour on the top. Give it a few gentle kneads and it will come together.
Once it comes together, pat it to 1/2" thickness and then cut it out with a 2 1/2" biscuit cutter. I used a square one this time, and got 11 biscuits. Be cautious to to overwork the dough when you reroll for the second cut.
Make sure to push straight down and pull straight back up. Don't twist or turn the cutter, that will keep the biscuits from rising as nicely.
I changed up the butter slightly from the original recipe to make it
more like the restaurants. I left out the cinnamon and instead added
They also offer strawberry jalapeno jam, which I made by stirring some chopped jalapenos into store bought seedless strawberry jam. Hot pepper jelly would also be delicious.
Sweet Potato Biscuits
- 2 cups all-purpose flour
- 4 teaspoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup shortening
- 1 cup mashed sweet potatoes
- 1/2 cup half-and-half cream
- 1/2 cup butter, softened
- 2 tablespoons honey
- 1 teaspoon dried thyme
Strawberry jalapeno jam or hot pepper jelly (optional)
- In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs.
- Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
- Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
- Reroll and repeat once. Place 1 in. apart on a greased baking sheet. Bake at 400° for 9-11 minutes or until golden brown.
- Meanwhile, in a small bowl, beat the butter, honey and thyme until blended. Serve butter and strawberry jalapeno jam with warm biscuits.