A unique and tasty recipe for Sweet Potato Biscuits – with a lovely texture.

2 cups all purpose flour
1 tbs baking powder
1 tsp salt
1/4 tsp cinnamon powder
1/4 tsp freshly ground nutmeg (this really made the biscuits delicious for us!!)
1 tbs agave nectar
3/4 stick unsalted butter, cold and cut into small pieces
1 cup mashed sweet potatoes (I used 2 medium sized sweet potatoes, peeled, boiled and mashed)

How to
Preheat oven to 425F/220C.

In a bowl, whisk flour, baking powder, salt and spices. Add the butter pieces, rubbing and tossing until the flour resembles coarse sand or pebbly.

Add the mashed sweet potatoes and toss gently with a fork until it forms a very soft dough. Knead 3 or 4 turns, just enough to bring together.

Turn dough in a flour-dusted work space and pat the dough or roll it until about 1/2 inch thick. Using biscuit cutter or a cup, cut as many biscuits as you can and transfer to a baking sheet lined with parchment paper. Gather the scraps and pat down and continue cutting biscuits.

Bake biscuits for 14 – 18 minutes or until puffed and golden brown. Cool in cooling rack for about 15 minutes before serving.

Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.

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