Colorful Sweet Potato Biscuits Recipe

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Colorful Sweet Potato Biscuits Recipe

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4 3 3
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 164 calories, 6g fat (4g saturated fat), 16mg cholesterol, 331mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 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
  1. In a bowl, combine the sweet potatoes, milk and butter. Combine the flour and sugar; stir in the sweet potato mixture just until moistened.
  2. 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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Reviews forColorful Sweet Potato Biscuits

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coannie User ID: 90266 239116
Reviewed Dec. 10, 2015

"I made this biscuit for older cooks and they raved on texture and tasted. I also am at 7,000 feet elevation."

MY REVIEW
Mrs_T User ID: 941931 122592
Reviewed Sep. 23, 2010

"I wondered if the amount of milk was correct, as the dough was extremely soft and moist. I had to knead in quite a bit of flour before I could get a dough that would actually roll out. The problem may have been that I substituted mashed pumpkin for sweet potatoes, but I wouldn't think that made a difference.

I added 1 tsp. additional sugar and 1/4 tsp. pumpkin pie spice. We enjoyed these very much and I will definitely make them again."

MY REVIEW
saralf320 User ID: 1312670 152526
Reviewed Dec. 19, 2009

"I made drop biscuits instead of rolling them out and cutting with a biscuit cutter. They still turned out tasty. Perfect with honey butter."

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