Sweet Potato Biscuits
Sweet potatoes...in a biscuit!? Give it a try! These Sweet Potato Biscuits are light and fluffy, and they make a great side dish to any meal.
Servings: 16 biscuits
Calories: 180kcal
Ingredients
- 2 medium sweet potatoes
- ¼ cup granulated sugar
- 5 Tbsp unsalted butter softened
- 1 large egg
- 1 cup milk
- 3½ cups self-rising flour
- 1 tsp baking powder
Instructions
- Peel sweet potatoes and cut into ½” cubes.
- Bring a medium pot of salted water to a boil. Add sweet potatoes and reduce heat to medium-low.
- Let cook for 25-30 minutes, or until potatoes are fork tender.
- Drain and transfer sweet potatoes into a large bowl.
- Using a potato masher or a fork, mash sweet potatoes until smooth.
- Place 1 cup of sweet potatoes in a large bowl. (Note: If you have extra mashed sweet potatoes, save ‘em and eat ‘em by themselves!)
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set pans aside.
- Add sugar, butter, egg, milk and self-rising flour and baking powder; stir until a soft dough forms. (Note: This dough is softer than a traditional biscuit dough. However, if the dough seems to be too wet, add another 2-3 tablespoons of flour.)
- Turn dough out onto a lightly-floured surface.
- Press dough to ~½” thickness.
- Using a 2½” biscuit cutter, cut out biscuits and place 1” apart on prepared baking sheets. Reroll scraps and continue cutting until all dough has been used. (Note: This dough is soft, but still workable. I found a spatula to be very helpful in transferring the rounds onto the baking sheet.)
- Bake biscuits for 16-18 minutes, or until tops are light golden brown.
Nutrition
Calories: 180kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 27mg | Potassium: 176mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4157IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.5mg
