Recipe by POOTER301
"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."
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mashed sweet potatoes
This was a good recipe. The first time I tried it, the biscuits came out dry. So this time, I doubled the butter (which is what i used instead of shortening), added an extra teaspoon of baking powder, I also eyed my milk as the recipe suggested only adding enough to make it into a ball. I also left my sweet potatoes a little undone so i had little flecks of sweet potatoe pieces cooked nicely in the biscuits and cooked them a little slower on 375 instead of 400. they came out very nice and tender. yummy
These were average at best. Maybe even a little below average. I could taste nothing but the salt in these biscuits. Did not taste the sweet potato in the biscuits at all. make sure you reduce the salt if you attempt to make these and make sure they are atleast 1/2 in.or more thick before baking because these do not rise very well, if at all.
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.
YUM! Make these! I made mine drop biscuits so I didn't have to make a mess on my countertop and they turned out great. Served them with cinnamon honey butter. FYI 3/4c is about two small sweet potatoes.
These are sooo delicious!!! I make em pretty often. I use butter, not shortening - after cutting in small pieces with a knife, you just have to use your hands for several minutes and keep squeezing the dough to get the butter mixed in completely. Just keep going until the dough mixture crumbles are pea-sized or smaller. The biscuits are so much better if you add extra cinnamon, sugar and raisins. Soak raisins in warm water for 8 min, drain, before mixing into the dough. I never cut the biscuits, just use my hands to make small balls and flatten them.
mmm, i'm eating it right now. i used margerine instead of shortening and added a little extra baking powder (to help it rise, after reading the reviews), about a half tablespoon of brown sugar, some cinnimon, allspice, and nutmeg. i microwaved the sweet potato for 10 minutes after poking holes in it and wrapping it in a damp paper towel to soften it. i give it 4 stars because the flavor is still not fantastic, and i don't think it would have been very good at all without the additions. note: make sure you add milk slowly. i didn't use the full 1/4 cup, and that's probably why some people have trouble getting their biscuits light and fluffy. add milk until everything just sticks together.
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!
Amazing! So light and fluffy-- just the perfect texture. The flavor (per recipe without modifications) is well-suited to either serve as a sweet (with a glaze topping, cream cheese, or powdered sugar) or a savory dish (on the side with soup or chili). I doubled the batch and made one pan of thinly rolled dough cut with a leaf-shape cutter-- perfect size for snacking. The second pan I made the rolls as directed. Next time I will add some more spices (cinnamon, nutmeg, cloves) and experiment with pumpkin as well. Thanks for the awesome recipe! I look forward to using it over and over again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Biscuits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 32
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