Sweet Potato Biscuits – a delicious recipe with sweet potatoes, butter, maple syrup, flour, light brown sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
boil potatoes until tender, 15-20 minutes.
2
Drain;puree in food processor with butter and maple syrup.
3
Chill.
4
Preheat oven to 425.
5
Whisk together flour, brown sugar, baking powder, salt and baking soda.
6
Cut in butter until mixture resembles coarse meal.
7
Whisk together the sweet potato puree and buttermilk.
8
Stir quickly into flour mixture until combined.
9
Turn dough out onto floured surface and knead gently.
10
If dough is sticky work in 1/4 cup more flour.
11
Shape into a disk, and pat to an even 1 inch thickness.
12
Cut out biscuits.
13
Butter 8 inch cake pan.
14
Arrange biscuits snugly in pan.
15
Brush with melted butter.
16
Bake until golden.
17
20-25 minutes.
643
kcal
Calories
39
g
Fat
69
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 large sweet potatoes, cut into 2 inch chunks, 2 tablespoons melted butter, 2 tablespoons maple syrup, 1 ¾ cups all-purpose flour, and more.
Yes, Sweet Potato Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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