Sweet potato biscuits that get baked up tender, flakey and soft. They are irresistible!
I never used to be a sweet potato fan. The term “sweet potato” was always a misnomer to me; they never were sweet enough. I’ve always wanted to like them. Anything with the word “sweet” in the title had to be good, but the flavor always left me sad.
A few years ago I tried my hand a sweet potato donuts, I didn’t expect to like them, I was sort of trying to prove that sweet potatoes weren’t really worth my time.
It took only one bite for me to realize that perhaps I have sorely misunderstood the sweet potato. Those donuts were tender and sweet and tasted nothing like the sweet potatoes I’ve had before.
Since then I’ve retracted my opinion of sweet potatoes; I no longer think of them as second class, but rather I see them as first-rate spuds. Sweet potato fries, sweet potato hash, and baked sweet potatoes all make regular appearances at our family table.
This is the first I baked with sweet potatoes. Everyone loves biscuits; they are the perfect vehicle for sopping up gravy and sauces.
These sweet potato biscuits rank up there as some of the best biscuits I have ever made!
How To Make Sweet Potato Biscuits
These sweet potato biscuits start with two sweet potatoes that have been baked, cooled and peeled. I personally find the easiest way to bake a sweet potato is in the microwave. Pierce the potatoes with a fork and microwave for 3-4 minutes, depending on size.
In a bowl, combine yeast and water and allow it to sit for 5 minutes to let the yeast beging to bloom (it will get a little foamy).
The cooled mashed sweet potato gets mixed with melted butter and a little maple syrup for a natural fall flavored sweetness. Maple syrup is such a terrific complement to sweet potatoes.
Combine flour and baking powder in a bowl and carefully add the flour mixture into the sweet potato mixture. Lightly knead the dough with the dough hook of a stand mixer (although a food processor can be used as well) until smooth and combined.
This sweet potato biscuit recipe requires some planning, as you will have to let your dough rise for roughly two hours.
After this, turn the dough onto a floured surface and roll the dough until it is about ½ inch thick. Cut the dough into biscuits using a 2-inch biscuit cutter. Place the biscuits on prepared baking sheets and allow the dough will rise once again.
After this second rise, the biscuits will get baked until the biscuits are fluffy and lightly golden brown.
Butter them up as soon as they come out of the oven; that’s the best way to eat them! After a few of these, you will never eat any other kind of biscuit again!
Can You Freeze Sweet Potato Biscuits
Yes, you can. Allow the biscuits to cool completely before placing them in a freezer-safe, zip-top bag. Biscuits can be frozen for up to 1 month.
To reheat biscuits, wrap frozen biscuits in foil. Bake in a 350 degree F oven for 10 to 15 minutes or until warm.
What Goes With Sweet Potato Biscuits
Serve warm biscuits with butter and a drizzle of honey. If you have cinnamon butter then that is even better!
Serve these sweet potato biscuits with:
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- 1 1/4 oz packet active dry yeast
- 1/4 cup warm water
- 2 sweet potatoes, baked, cooled and peeled
- 1/2 cup butter
- 4 tablespoons maple syrup
- 1 teaspoons salt
- 2 1/2 to 3 cups all-purpose flour
- 1 teaspoon baking powder
- In a bowl, combine yeast water; let stand 5 minutes. In a large mixing bowl, stir together sweet potatoes, butter. Stir in maple syrup and salt, followed by yeast mixture. Stir until smooth.
- Combine flour and baking powder. Carefully stir flour mixture into sweet potato mixture. Using the dough hook of your mixture, lightly knead the dough together. Shape the dough into a ball and place the dough into a greased bowl. Lightly spray the top of the dough with the non-stick spray. Cover and let rise in a warm, draft-free place for 2- 2 1/2 hours or until double in size.
- Punch down dough and turn onto a lightly floured surface. Roll dough into 1/2-inch thickness. Cut the dough with a 2 inch round biscuit cutter. Place dough onto a lightly greased baking sheet. Cover and allow the dough to rise for another 2 hours or until double.
- When ready, place biscuits into a 400 degree preheated oven. Bake the biscuits for 12 minutes or just until golden.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 396 Total Fat 9g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 20mg Sodium 289mg Carbohydrates 69g Fiber 4g Sugar 5g Protein 10g