Sweet Potato Biscuits

My new favorite biscuit recipe!! So ready for FALL!!! In researching for this recipe I found most recipes called for buttermilk. I do love the tang of buttermilk in a traditional biscuit but I knew I wanted these sweet potato biscuits to be sugary and cake-like. This is a feel good recipe and I hope it makes you happy!

Sweet Potato Biscuits

4 c Plain Flour

1 Tbs. Baking Powder

1/2 c Sugar

2 sticks Butter

2 c mashed Sweet Potatoes

1/2 c Heavy Cream

1/2 c Milk

Cinnamon Sugar Glaze:

6 Tbs Butter

1/2 c Sugar

1 tsp. Cinnamon

Place flour, baking powder, and sugar in a bowl and mix well. Cut very cold butter into pats and cut in with a fork. I like to use my fingers to cut the butter into the flour mixture. Add sweet potatoes, heavy cream, and milk. Stir until just combined.

The dough will be very sticky. Turn dough onto floured surface. Flour your hands generously and work dough into a 12x9 inch rectangle. Using a floured knife cut dough into 2x2 inch squares.

Melt the butter for the glaze and put in a shallow dish. Mix sugar and cinnamon together in a shallow dish. After cutting each biscuit dip top in butter and then dip in cinnamon sugar. Place on greased baking sheet so biscuits are almost touching. Bake at 400 degrees for 20-30 minutes until the tops and edges are starting to brown.

The biscuits do spread when cooking. Let cool for at least 5 minutes. Serve warm.

• Two medium sweet potatoes should yield 2 cups of mashed sweet potatoes. Bake potatoes until tender and allow to cool completely. Peel and mash. Place in fridge until ready to use.

• When I “cut” flour in using my fingers I just squish bigger pieces of butter and flour between my fingers until the butter and flour start to look like lumpy cornmeal. I like to touch and feel food. Especially dough! You can always use a fork if you don’t like messy hands.

• Don’t over handle or mix dough. These biscuits will be perfectly tender if you do not overwork the dough.

• Flour is your friend when preparing this recipe. Keep flour nearby because this dough is sweet and sticky!

• Allow biscuits to cool slightly so they are easier to handle and don’t tear or crumble.

• These are delicious for breakfast, dessert, or sandwiched with a slice of salty ham.