Ingredients
- 1 cup Sweet Potatoes Canned or fresh cooked
- 2¼ cups Flour All-purpose
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- ¼ teaspoon Cinnamon
- 6 Tablespoons Butter Cold, unsalted, cut into tablespoons
- ½ cup Buttermilk Cold, or milk
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Butter Melted, for brushing tops
Equipment
- Oven
- Baking Sheet
- Large Bowl
- Medium Bowl
- Whisk
Instructions
- If using canned sweet potatoes, mash them and continue onto step 3. If using regular sweet potatoes, pierce with a fork all over. Place on a microwave-safe plate. Microwave at 2-minute intervals until completely soft. Flip the sweet potatoes during 1-minute intervals to ensure even cooking. A medium-sized sweet potato will take about 6 minutes.
- Remove the sweet potato skin and mash until smooth. Set aside to cool. (To speed the process up, allow to chill in the fridge or freezer.)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon. Toss in butter. Cover bowl and place in the freezer for 5-8 minutes, or until the ingredients are cold.
- In a medium bowl, combine the buttermilk, maple syrup, and mashed sweet potato and whisk until smooth. The mixture will be very thick. (Use a blender if needed).
- Remove the dry ingredients from the freezer. Using two forks, cut the chilled butter into the dry ingredients until the mixture resembles crumbly, coarse sand. Add the buttermilk-sweet potato mixture. Fold the mixture together until the dough forms a “shaggy mess.”
- Dump the mixture onto a lightly floured surface. Gently knead the mixture together until the dough comes together. Pat the dough into a rectangle about ½-inch thick. Use a well-floured 2¼-inch biscuit cutter or a similarly sized jar to punch rounds.
- Arrange the biscuits on the prepared baking sheet, spacing them about 2-inches apart. Lightly brush the tops of the biscuits with melted butter. Bake for 22-25 minutes, or until the biscuits have risen and are golden in color. Transfer to a wire rack and let cool slightly.
Nutrition
Nutrition Facts
Sweet Potato Biscuits
Amount per Serving
Calories
169
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
19
mg
6
%
Sodium
415
mg
18
%
Potassium
86
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
1793
IU
36
%
Vitamin C
1
mg
1
%
Calcium
83
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Baking Powder, Baking Soda, Butter, Buttermilk, Canned Sweet Potatoes, Cinnamon, Flour, Maple Syrup, Salt, Sweet Potato