Sweet Potato Biscuits Recipe

5 2 2
Sweet Potato Biscuits Recipe
Sweet Potato Biscuits Recipe photo by Taste of Home
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Sweet Potato Biscuits Recipe

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5 2 2
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 cups self-rising flour*
  • 2 teaspoons brown sugar
  • 1/3 cup shortening
  • 1 egg
  • 1/2 cup mashed cooked sweet potatoes (without added butter or milk)
  • 2 tablespoons milk

Directions

In a bowl, combine the flour and brown sugar; cut in shortening until mixture resembles coarse crumbs. In another bowl, beat egg; add sweet potatoes and milk. Stir in crumb mixture just until moistened. Turn onto a floured board knead 10-12 times or until smooth. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter; place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until bottoms are lightly browned. Serve warm. Yield: 10 biscuits.
Editor's Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Originally published as Sweet Potato Biscuits in Country Woman September/October 1996, p35

Nutritional Facts

1 each: 149 calories, 7g fat (2g saturated fat), 22mg cholesterol, 226mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups self-rising flour*
  • 2 teaspoons brown sugar
  • 1/3 cup shortening
  • 1 egg
  • 1/2 cup mashed cooked sweet potatoes (without added butter or milk)
  • 2 tablespoons milk
  1. In a bowl, combine the flour and brown sugar; cut in shortening until mixture resembles coarse crumbs. In another bowl, beat egg; add sweet potatoes and milk. Stir in crumb mixture just until moistened. Turn onto a floured board knead 10-12 times or until smooth. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter; place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until bottoms are lightly browned. Serve warm. Yield: 10 biscuits.
Editor's Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Originally published as Sweet Potato Biscuits in Country Woman September/October 1996, p35

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Reviews forSweet Potato Biscuits

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cyber_siren User ID: 7531462 7402
Reviewed Dec. 18, 2013

"My husband and I both loved them. We put a little honey butter on them and they were perfect. Plus it was a great way to sneak in an extra hidden serving of vegetables."

MY REVIEW
amdowdy User ID: 1063034 39003
Reviewed Nov. 11, 2009

"It's a great way to get the kids to eat that weird orange potato. I love them, too, with a little sprinkling of cinnamon and sugar."

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