Sweet Potato Biscuits With Ham, Mustard, And Honey

Name: Sweet Potato Biscuits With Ham, Mustard, And Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes; 1 3/4 cups all purpose flour; 1 tablespoon (packed) dark brown sugar; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; Pinch of cayenne pepper; 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted; 1/3 cup chilled buttermilk; Dijon mustard; 6 ounces thinly sliced country ham or Black Forest ham; Honey

Servings: persons

1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk
Dijon mustard
6 ounces thinly sliced country ham or Black Forest ham
Honey

1
Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
2
Position rack in lower third of oven; preheat to 425u00b0F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
3
Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
4
Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
5
Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes, 1 3/4 cups all purpose flour, 1 tablespoon (packed) dark brown sugar, 2 1/2 teaspoons baking powder, and more.

Yes, Sweet Potato Biscuits With Ham, Mustard, And Honey 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.

That's it — enjoy your meal!