Even people who don't like sweet potatoes will enjoy these colorful biscuits from Andrea Bolden. "They are good served with butter and maple syrup," points out the baker from Unionville, Tennessee.
- 3/4 cup mashed cooked sweet potatoes
- 2/3 cup milk
- 1/4 cup butter, melted
- 1-2/3 cups self-rising flour
- 1 tablespoon sugar
- In a bowl, combine the sweet potatoes, milk and butter. Combine the flour and sugar; stir in the sweet potato mixture just until moistened.
- On a lightly floured surface, knead dough slightly or until no longer sticky. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 9 biscuits.
Originally published as Sweet Potato Biscuits in Quick Cooking September/October 2004, p53
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