Sweet Potato Biscuits...

See ya lata Halloween... 

Now that all the sugar is out of the way {for a while at least... darn you Christmas cookies}, I can focus on finding the perfect savory and mouthwatering recipe to use for Thanksgiving this year. These sweet potato biscuits are right up my alley... not too extravagant, but still full of seasonal flavor...

Sweet Potato Biscuits...

  • 1 1/2 cups unbleached white flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. fresh-ground nutmeg
  • 1/4-1/2 tsp. cayenne pepper (optional)
  • 6 Tbsp. unsalted butter, cut in 1/4" pieces and chilled in freezer
  • 1 cup cooked, mashed sweet potato*
  • 1/2 cup plain yogurt or buttermilk
  • 1 Tbsp. light brown sugar or agave nectar


  • Preheat oven to 425˚
  • Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
  • Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly. Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough. Line baking sheets with cooking parchment paper. Using a cookie scoop—either ½ or ¼ cup capacity—scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
  • Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
  • Makes about 12 medium or 24 small (bite size) biscuits. 
  • These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400˚
{recipe/photo via everything tasty}



Taylor Rae said...

Wow, these look soooo good. I love the idea of "recipes should never be safe".


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