Sweet Potato Biscuits. Yum...!

Say what?... Sweet Potato Biscuits? Who would have thought you could put sweet potatoes in a biscuit. Biscuit lovers everwhere rejoice... What a scrumptious way to get delicious sweet potatoes into your family's diet. Try these biscuit recipes.

Don't forget to share your favorite sweet potato biscuit recipe!

Sweet Potato Drop Biscuits

3 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon of baking soda
1/3 cup butter - or flavored shortening
1 can (16 to 17 ounces) of sweet potato, drain and cut into 1/2 inch chunks
1 3/4 cup of buttermilk

To prepare:

Preheat oven to 450 degrees fahrenheit. In a medium sized bowl, mix the flour, brown sugar, baking powder, salt and baking soda. With a pastry blender, or two knives (used in scissor fashion), and cut in shortening until mixture resembles coarse crumbs, stir sweet potatoes and buttermilk into flour mixture just until ingrediants are blended. Drop biscuits by heaping tablespoon, about 1inch apart, on 2 ungreased cooking sheets. Bake biscuits for about 15 minutes, or until golden. Serve biscuits warm, or cool on a rack to serve later. Reheat if desired.

Makes about 15 biscuits

Sweet Potato Biscuits

Servings: Makes 12 biscuits


2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold butter, cut into small pieces
1/4 cup vegetable shortening
3/4 cup cooked, mashed sweet potato
4 to 5 tablespoons milk
2 tablespoons butter, melted


Preheat oven to 400°. In a large bowl, combine flour, baking powder, sugar and salt. Cut cold butter and shortening into dry ingredients with a pastry blender (or two knives) until mixture resembles coarse crumbs.

In a small bowl, combine sweet potato and 4 tablespoons milk. Add to flour mixture and stir just until a soft dough forms and pulls away from sides of bowl. (If needed, add remaining 1 tablespoon milk.)

On a lightly floured surface, gather dough into a ball and knead 3 times, just until smooth. With a floured rolling pin, roll dough into 3/4-inch-thick disc. With a floured 2 1/2-inch biscuit cutter, cut out biscuit rounds. Gently gather dough scraps and reroll; cut out more rounds. Arrange biscuits 2 inches apart on an ungreased cookie sheet. Brush with melted butter. Bake 12 to 15 minutes, or until bottoms brown. Serve warm or at room temperature.
- From the March 2006 issue of O, The Oprah Magazine

THOMAS JEFFERSON'S Sweet Potato Biscuits
(City Tavern, Philadelphia, PA — Since 1772)

2-1/2 cups all-purpose flour
1/2 teaspoon allspice
1/4 cup brown sugar
1/2 cup margarine, cut into small pieces
1 tablespoon baking powder
1/2 cup milk
3/4 teaspoon salt
1 large or 3/4 cup Virginia Sweet Potatoes, mashed
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup pecans, chopped

Combine dry ingredients. Add margarine. Combine milk and sweet potatoes; add to flour mixture. Add pecans. Knead dough with your hands until it is a smooth mass. Roll out on a floured surface to 1/2" thickness and cut with a 2" biscuit cutter. Place on a greased baking sheet 2" apart. Bake at 450 degrees F. (preheated) for about 10 to 15 minutes or until lightly browned. Cool on wire rack. Makes 10 to 12 (2-1/4") biscuits. - City Tavern Cookbook

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