Bread, Breakfast, Garden Produce, Potatoes, Side Dish Brenda Drake + Chelsea Kasen Bread, Breakfast, Garden Produce, Potatoes, Side Dish Brenda Drake + Chelsea Kasen

Sweet Potato Biscuits

Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits

Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits. Perfect as a side to any meal or slather in butter for a quick snack.

Sweet Potato Biscuits

  • Preheat oven to 425F

To a small mixing bowl, add:

1 cup sweet potato, baked & mashed

1/2 cup buttermilk

Whisk together, set aside.

To a medium mixing bowl, add:

1 1/2 cup flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

Sift together, then grate in:

5 Tbsp butter

Toss gently to incorporate. Fold in:

Sweet potato mixture

Dough will be shaggy. Knead ~10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds. Place on baking sheet.

Bake at 425F for 12 to 14 minutes. Serve warm.

Brenda’s tips:

  • Serving size: ~12 biscuits

  • To bake sweet potatoes, place on a foil-lined sheet pan and bake at 350F for 1 to 1 1/2 hours, test for doneness by piercing to the center with a fork or knife

  • Pre-bake the sweet potatoes up to 5 days in advance to speed up the prep time on these biscuits

Window to B’s kitchen . . .

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