SWEET POTATO BISCUITS

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Make and share this Sweet Potato Biscuits recipe from Food.com.

Provided by Sydney Mike

Categories     Breads

Time 1h30m

Yield 12 biscuits, 8-10 serving(s)

Number Of Ingredients 10

2 small sweet potatoes (about 12 ounces)
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons light brown sugar, packed
1/4 teaspoon ground nutmeg
1 pinch salt, to taste
1 pinch ground pepper, to taste
6 tablespoons unsalted butter, cold, cut into pieces
1/4 cup heavy cream (more or less)
1 egg, well geaten

Steps:

  • Preheat the oven to 400 degrees F, then generously butter a baking sheet.
  • Wrap sweet potatoes in foil in a single package & bake until tender, about 1 hour, then remove from the oven, unwrap & set on a wire rack to cool somewhat. Raise oven temperature to 425 degrees F.
  • When potatoes are cool enough to handle, peel & mash them, so that you have 1 cup of puree.
  • In a mixing bowl, whisk together the flour, baking powder, brown sugar, nutmeg & salt, then stir in the pepper before adding the butter. Cut in the butter, combining & mixing until coarsely crumbled.
  • Make a well in the center & add the cup of mashed sweet potatoes, stirring together gently with a fork, then stir in enough cream to make a sticky but manageable dough.
  • Transfer the dough to a floured surface & pat or roll to a thickness of 3/4 inch. Use a floured 2 1/2-inch biscuit cutter to cut out rounds of the dough, & transfer them to the prepared baking sheet. Re-roll the dough as necessary, until the dough is used up.
  • Lightly brush the tops of the biscuits with the beaten egg, then bake until the biscuits are golden brown, about 15 minutes.
  • Serve hot, with butter & ENJOY!

Nutrition Facts : Calories 258.3, Fat 12.3, SaturatedFat 7.5, Cholesterol 56.3, Sodium 187.2, Carbohydrate 32.2, Fiber 1.8, Sugar 2.6, Protein 4.8

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