Reviewed: Nov. 16, 2009

We really liked our adapted version of these. They were quick, easy, and nutritious! After reading several reviews, I cut back the salt to a scant 1/2 teaspoon and that was for a double batch! I added 2 teaspoons of white sugar, 2 tablespoons of brown sugar, 2 teaspoons of cinnamon, and used 1/2 cup of butter instead of shortening. It took just about 1/3 cup of milk to make the dough hold together. We made them into drop biscuits to save time, and sprinkled brown sugar on top before baking. Everyone loved them!

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cook4fun

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

SWEET POTATO SCONES That would be the appopriate title, but maybe fewer people would try them. But if the title was right, fewer would expect them to rise like Grands fluffy biscuits. Okay, I really dont like when people change recipes then rate them on the 'new' recipe - but here goes. I used 1 cp + a lil bit more of flour. Used almost 1/2 stick of butter (no shortening) added 1 1/2 teaspoons of baking powder (per other reviews) and a lil baking soda. I put a little vanilla in half the batch. I also only used 2-3 teaspoons of milk. I didnt go thru the final step, putting the dough on the flour. I just mixed the dough with my hands and pinched out the 'biscuits' and molded them in my hands.

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GO4URS

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Reviewed: Oct. 21, 2009

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.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 15, 2009

These were good~~not fantastic, but good. I added extra baking powder, and used brown sugar and cinnamon to up the flavor. Served them hot with butter and drizzled honey on them as well. The consensus was that by themselves they were pretty nondescript but that the butter and honey put them over the top. I'll probably make these again....

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Oct. 15, 2009

I don't think I would make these again. They were pretty flat and very salty. I was disappointed because they looked so promising.

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Alaina

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Reviewed: Sep. 6, 2009

I followed the advice of other reviewers and upped the amount of baking powder but they still wouldn't rise. AT ALL. So they were flat and dense. Flatter even than the posted recipe picture. Having said that, the flavor was good, and everyone enjoyed them anyway. I also used buttermilk instead of regular milk.

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moxie & mirth

Cooking Level: Intermediate

Home Town: Pomona, California, USA

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Reviewed: Jul. 7, 2009

Oh, lordy. Are these heaven! I used buttermilk, that was the only change I made. These were gone right off. No leftovers! I did my best to not overhandle the dough and used the top of a fat jelly jar to cut out my biscuits. Very, very good. I tried one bite and ended up inhaling a whole one before I made myself stop. This one's a keeper.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 7, 2009

So good and so EASY!!!!! I had one piping hot right out of the oven. Oh jeez, these are evil! I slathered the second one with chili honey butter and almost died and went to heaven! These will definitely be added to my recipe repetoire. I'd like to experiment with freezing the dough.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: May 16, 2009

Wonderful light biscuit.......Substituted butter for the shortening and used 4 T instead of 2....Incredible with "All Day Apple butter" recipe.Has become a holiday favorite in our home...Thanks!!!!

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SueFood

Cooking Level: Expert

Home Town: Copley, Ohio, USA

Living In: Morristown, Tennessee, USA

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Reviewed: May 1, 2009

these turned out good...almost like a cookie. I did double the butter as one review had said, added 1 more tsp. baking powder, used half white flour and half whole wheat flour, splenda in place of white sugar, and I topped them with a little spinkle of brown sugar. I served with honey butter and my kids were fighting over them. I will make again!

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K. Morris

Cooking Level: Intermediate

Living In: Hoover, Alabama, USA

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Reviewed: Apr. 4, 2009

This was a pretty good recipe. However, I added just a couple of things. I used Cake Flour instead of all purpose flour. (A pastry chef onnce told me to use cake flour and not all-purpose flour when baking.) Also, I used canned sweet potato and added about a teasponn of vanilla extract and some cinnamon while mashing!) Also, for shortening, I used butter-flavored crisco. I will make again, but I think I might add a touch more baking powder. They were a little flat, but good!

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Sylvmac2

Cooking Level: Expert

Home Town: Gary, Indiana, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 27, 2009

I gave this recipe five stars because it is now a staple bread item for me. I love sweet potatoes, and I am always looking for ways to cook with them. I make up these bicuits on the weekend, and I use them in my lunch with a salad and some fruit for the rest of the week. For me, the dough turns out a little more sticky than it may for others. I add more flour to the dough after I have turned it onto the bread board until I get it to the consistancy I like. The biscuits bake up very nicely, and they taste great.

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Nancy

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Reviewed: Mar. 11, 2009

I absolutely love this recipe. I made the recipe as-is and the result was a perfect, moist biscuit. The sweet potato really adds a great flavor, but it doesn't outright taste like sweet potatoes. I made this to use up sweet potatoes that were about to turn and knowing that made the mashed sweet potatoes pretty bland with no added ingredients like cinnamon, etc. I would def make this again. The only thing I did different was to drop the biscuits by spoon rather than cutting them because the batter was a little sticky, plus the rustic look is nice. I like my baked goods to look homemade rather than from a Pillsbury can.

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althee921

Cooking Level: Intermediate

Home Town: Merrimack, New Hampshire, USA

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Reviewed: Mar. 7, 2009

I don't really taste the sweet potato at all. They are very easy to make and taste good

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Feb. 6, 2009

This was a good recipe. Every enjoyed the biscuits - definitely a keeper!

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Patty F.

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Feb. 3, 2009

My family loves these! I make them just like the recipe.

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Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Jan. 18, 2009

These were a huge hit at our party! I tripled the recipe and made little drop biscuits. Then I sprinkled with sugar before baking and dusted with powdered sugar when they came out of the oven to give them a boost of 'sweet' and a nice presentation. I even accidentally added too much milk at the end which made them flatten out a bit (not ideal) but no one seemed to mind - they were that good!

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letthenationsbeglad

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Reviewed: May 5, 2008

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.

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NICU Mommy

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Reviewed: Feb. 10, 2008

These were much easier to make than I thought they would be! I substituted butter for the shortening, as others suggested. Indeed, honey and butter make these heavenly. Our dinner guests were very pleased!

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jill

Cooking Level: Intermediate

Living In: Jackson, Mississippi, USA

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Reviewed: Dec. 28, 2007

Yum! I used gluten-free flour and made this a GF biscuit - SO GOOD! And so easy, too!

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emmcphee

Cooking Level: Intermediate

Living In: Redlands, California, USA

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