Nutty Sweet Potato Biscuits Recipe

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Nutty Sweet Potato Biscuits Recipe
Nutty Sweet Potato Biscuits Recipe photo by Taste of Home
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Nutty Sweet Potato Biscuits Recipe

Read Reviews
5 6 5
Publisher Photo
Back in the 1920's and '30's Mom always had something good for us to eat when we got home from school. Her wood range had an apron right by the firebox, and Mom often left a plate of these warm wonderful biscuits waiting for us. What a treat! —Mrs. India Thacker, Clifford, Virginia
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup chopped nuts
  • 2 cups mashed sweet potatoes
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, butter and vanilla; add to flour mixture and mix well.
Turn onto a lightly floured surface; knead slightly. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on lightly greased baking sheets. Bake at 450° for 12 minutes or until golden brown. Yield: 18 servings.
Originally published as Nutty Sweet Potato Biscuits in Taste of Home February/March 1994, p25

Nutritional Facts

1 each: 217 calories, 8g fat (3g saturated fat), 14mg cholesterol, 309mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 2-3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup chopped nuts
  • 2 cups mashed sweet potatoes
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, butter and vanilla; add to flour mixture and mix well.
  2. Turn onto a lightly floured surface; knead slightly. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on lightly greased baking sheets. Bake at 450° for 12 minutes or until golden brown. Yield: 18 servings.
Originally published as Nutty Sweet Potato Biscuits in Taste of Home February/March 1994, p25

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Reviews forNutty Sweet Potato Biscuits

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gaylene2 User ID: 3368539 5793
Reviewed Jul. 15, 2014

"These rolls are DELICIOUS!!! They have become a staple with just about any soup recipe! If the soup is homemade - and it usually is - then these are the only rolls worthy of all your hard work!! The sweet nutty taste marvelously compliments a salty soup. My kids go crazy for them! Be careful not to roll them out too thin. Allow them to be thick and yummy! I try to take these out of the oven at the last minute so they are at their best!!"

MY REVIEW
Cherie Hill User ID: 1488797 7467
Reviewed Oct. 23, 2013

"These biscuits are moist & delicious. Our favorite! Sometimes I add the nuts sometimes I don't. Wonderful either way. I like to serve them with homemade apple butter. Yum-yum!"

MY REVIEW
choralducky User ID: 4511727 2396
Reviewed Sep. 29, 2013

"It also works with almond chunks. The hubby hates walnuts."

MY REVIEW
WaRySt3 User ID: 7196139 5745
Reviewed Mar. 24, 2013

"My brother-in-law loved these and I like making them. They are really good. To go with supper or for a treat."

MY REVIEW
chris and jenn User ID: 4471881 5732
Reviewed Apr. 12, 2011

"These were great but i left out the nuts."

MY REVIEW
chris and jenn User ID: 4471881 7858
Reviewed Oct. 16, 2010

"These are wonderful. My whole family loved them. Thank you."

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