Sweet potato biscuits are a staple in the American south but not so much here in New England. It only makes sense that I’d attempt to bake them since I’m a huge fan of adding fruits and vegetables to anything and I’m so glad I did.
This is where biscuit meets dessert. A perfect combination of sweetness, spice and biscuit flakiness.
The fun begins with chopped pecans. And cinnamon. And nutmeg. And allspice. You can’t go wrong with allspice.
The flour is spiced up and butter is blended in.
Here is the star of the show. Roasted and mashed sweet potato.
Everything is combined to create this beautiful round of speckled dough.
The dough is rolled to a nice thickness and then cut out using your favorite utensil. Mine is a repurposed glass peanut butter jar.
Messes are a byproduct of deliciousness.
Sweet Potato Biscuits
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 cup finely chopped pecans
- 1 cup sweet potato, mashed
- 1/4 cup sugar
- 1/8 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, cold and cubed
Preheat oven to 350F. Line a cookie sheet with parchment paper.
Mix flour, baking powder, salt, spices and pecans in a large bowl. Cut in butter until it size of peas. In a separate bowl, combine mashed sweet potato, sugars and vanilla. Add to flour mixture.
Turn dough out onto a heavily floured surface and knead for until dough comes together. Roll out to 1/2″ thickness. Cut with a biscuit cutter or a mason jar. Place 2″ apart on cookie sheet.
Bake 20-25 minutes. Let cool about 2 minutes. Enjoy with butter and honey or use as bread for a sandwich!