Since the recipe for my Sweet Potato Cornbread was such a big hit, I thought I’d post the recipe for my Sweet Potato Biscuits. These sweet buttery biscuits are a great alternative to the usual dinner rolls and perfect for breakfast or brunch as well. You can even save some time by making them in advance.
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2 cups of self-rising flour
3 tablespoons of brown sugar
¼ teaspoon of cinnamon
1/8 teaspoon of nutmeg
¼ cup of butter
3 tablespoons of vegetable shortening
1 cup mashed sweet potatoes (about 1-2 sweet potatoes, depending on size)
6 tablespoons of milk
2 tablespoons of butter, melted
1. Preheat oven to 400 degrees.
2. Combine the flour, sugar, cinnamon and nutmeg in a bowl.
3. Cut in the ¼ cup of butter and the shortening with a pastry blender or a fork until the mixture is crumbly.
4. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened.
5. Sprinkle a bit of flour onto a flat surface. Turn the dough out onto the floured surface and knead just a few times. If the dough is sticking to the surface, add a bit more flour.
6. Use a rolling pin to roll the dough out to ½ inch thickness, then cut with a biscuit cutter or the mouth of a round glass. Add a bit of flour to the rolling pin or biscuit cutter when needed to keep the dough from sticking.
7. Place the biscuits on an ungreased cookie sheet and brush with melted butter.
8. Bake for 12 minutes. They don’t really brown on top, so check the bottom to make sure they are brown. Brush with butter and serve hot.
Recipe yields about 15-18 biscuits. If you would like to make your biscuits in advance, follow steps 2-7 above. Place the cookie sheet in the freezer for about 30 minutes or until biscuits are frozen. Use a spatula to remove the biscuits from the cookie sheet. Place in a freezer bag, making sure to press all of the air out of the bag before sealing. Just pop them in the oven on a cookie sheet right before you are ready to serve.