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Sweet Potato Biscuits

SUBMITTED BY: POOTER301      PHOTO BY: Kitchen Mommy

"This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter."
PREP TIME  5 Min
COOK TIME  15 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 8 biscuits
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • 3/4 cup mashed sweet potatoes
  • 1/4 cup milk

DIRECTIONS

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
  3. Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
  4. Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Note

Either canned mashed sweet potatoes, or leftover sweet potatoes can be used in this recipe. I make my mashed sweet potatoes using a little brown sugar and cinnamon, which lends a little spice to the biscuits.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2003 by ANNADAISY5
Delicious recipe and easy to follow. I used whole wheat flour and it made the biscuits a little heavy, but still perfect for a dinner compliment!

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2005 by olson
I'm giving these biscuits 5 stars because I thought the flavor was great. I also had 3 other approvals. For some reason they didn't rise very much, maybe I didn't bake them quite long enough. I used 2 med. sized yams (or sweet potatoes) and microwaved them until they were soft. Let them cool a bit and then dug out the potato. I added 1 Tbs. of brown sugar and 1 tsp. cinnamon to the dry ingredients. I also used real butter in place of the shortening. Next time I'll try with whole wheat flour. Used honey, cinnamon butter on top. Served with beef stew and rice.

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2003 by JETOWN
We liked them extremely well. They'd be great with a chicken salad for a luncheon. They're just super hot from the oven. I bet kiddies would love to munch on these sweet and tender morsels!

7 users found this review helpful


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Recipe Submitter:

POOTER301
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Wauwatosa, Wisconsin, USA
Living In: Hayden, Alabama, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 118

  • Total Fat: 3.5g
  • Cholesterol: < 1mg
  • Sodium: 406mg
  • Total Carbs: 19.1g
  •     Dietary Fiber: 0.8g
  • Protein: 2.3g

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