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Sweet Potato Biscuits with Honey Butter

We often think of sweet potatoes in a supporting role as a side dish—mashed, baked whole, cubed and roasted, and so many restaurants fry them these days. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're downright colorful and festive. —Cathy Bell, Joplin, Missouri

10 ServingsPrep/Total Time: 30 min.

Ingredients

2 cups all-purpose flour
4 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup shortening
1 cup mashed sweet potatoes
1/2 cup half-and-half cream
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey
1 teaspoon ground cinnamon

Directions

In a small bowl, combine the first six ingredients. Cut in shortening
until mixture resembles coarse crumbs. Combine sweet potatoes and
cream; stir into crumb mixture just until moistened. Turn onto a
lightly floured surface; gently knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in.
biscuit cutter. Place 1 in. apart on a greased baking sheet.
Bake at 400° for 9-11 minutes or until golden brown. Meanwhile,

2 of 2

Sweet Potato Biscuits with Honey Butter (continued)

Directions (continued)

in a small bowl, beat the butter, honey and cinnamon until blended.
Serve with warm biscuits. Yield: 10 biscuits (about 1/2 cup honey
butter).

Nutrition Facts: 1 biscuit with 2 teaspoons butter equals 277 calories, 15 g fat (8 g saturated fat), 30 mg cholesterol, 436 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.