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Ingredients
- 2 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup butter, chilled and cubed
- 1 cup sweet potatoes, cooked & mashed
- 1/3 cup milk
- 2 tablespoons honey
Details
Servings 1
Preparation time 8mins
Cooking time 23mins
Adapted from weelicious.com
Preparation
Step 1
I hate to admit it, but considering the amount of things I normally have to do and dishes I need to prepare for Thanksgiving dinner, buying a bag of pre-made rolls from the grocery is usually how bread makes its way to our table come the last Thursday in November. As much as I love the smell of fresh baked bread, actually making it can be a real time suck on what is a busy day in the kitchen already .
When I'm planning Thanksgiving dinner for our family, I attempt to make everyone's favorite dish for them. For me, that's
So for my brother this year, I'm making these Sweet Potato Biscuits. They're light, fluffy and, as far as biscuits go, have some added nutrition from the sweet potato puree, which gives them a slightly sweet taste and beautiful auburn color. The best part about these biscuits is that they seem to be a winner with anyone I make them for. Trying to make everyone happy on Thanksgiving isn't always easy (to say the least), but when you have at least one recipe you know everyone will love, it makes life a lot easier!
(Makes about 20 Biscuits)
Preheat oven to 400 F.
Place the first 4 ingredients in a food processor and pulse to combine.
Add butter and pulse until it resembles coarse meal.
Add the sweet potatoes, milk and honey and pulse until the dough comes together.
Place dough onto parchment paper and knead 5 times to combine the ingredients and then shape into a flat disk (you don’t want to over knead the dough).
Place another piece of parchment paper on top and roll out with a rolling pin until 3/4-1/2 inch thick.
Place the biscuits on a Silpat or parchment-lined baking sheet lightly coated with cooking spray.
PLEASE read this Catherine! I’ve been using your site for a long time with great results but never had to post before. Something terrible happened when I tried to make these, but I don’t know what. I followed the recipe to a tee, only difference I used soy milk. Unfortunately, my blender did absolutely nothing except get clogged up when I tried to pulse the ingredients. I ended up dumping it all in a bowl and hand kneading it. But the dough was RIDICULOUSLY sticky. It stuck to my hands so badly I couldn’t knead properly. Then it EVEN stuck to the parchment paper.. I had to scrape it off with my hands and try to make little balls to bake. Half it was still on the paper. It’s in the oven now, but I highly doubt they will turn out. Any ideas how to fix it for next time? I really want to eat them!
Make sure you’re using a real sweet potato and not a yam. Grocery stores sometimes mislabel the two. Also, did you use a blender or a food processor? The food processor is much better for this dough. Another thing I have heard people having trouble with is over-baking the sweet potato. If you cook it too long it starts to caramelize and that would contribute to the stickiness. I hope this helps and I hope you are more successful next time!
Just made these for my VERY picky 2 year old and he loved them! He made them with me and we used cookie cutter shapes that he liked. I used canned pumpkin and gluten free all purpose flour (he has wheat and egg allergies). The dough came out very sticky at first and I had to add quite a bit more flour. Not sure if this is because of the consistency of the gluten free flour.
I made these today and they were a big flop. The dough was horribly stick so I had to add more flour then when they came out of the oven they were flat and tough! What a disaster they were (the dough tasted good though haha). I’ve made biscuits many yime and have never had problems, so I’m not sure what happened here…any suggestions. I really want these to turn out.
many thanks for this. My 3 year old said ‘yuk!’ when I told him we were going to make sweet potato biscuits, but after he helped me make them (no food processor – just had to use ‘tickle fingers’!), he could not stop eating them! Am really looking forward to trying more recipes out from your site.
I made these gluten-free and they were awesome. I just used two cups of my all-purpose gluten-free mix and I used coconut oil instead of butter. Soooooo good and I love that it’s a food processor recipe. The dough was so nice to work with!
I am wondering if wheat flour can be used???
Whole Wheat would be too dense for this recipe, the white flour allows the biscuits to be more airy and light
It there a gluten free way to make these?
o.k. so I re-made these three times so far. Am learning a lot each time :-. Hope the info helps. So BIG difference in using proper sweet potato instead of yams. Again careful as these two words are used interchangeably within supermarkets. Make sure you buy sweet potato as it will be starchier than yams and that’s what you want. Kelly, they came out wonderful once I made the adjustment. The dough came out just like in the video. Also, make sure you don’t OVER bake the sweet potato. If you over bake it the consistency of the sweet potato will change from starchy to mushy and moist,almost carmelized. This happened the second time I tried this recipe and by over baking the potato it made the dough come out sticky again
.. so this recipe HIGHLY depends on the outcome of the potato. Just be careful, if you notice the consistency of the sweet potato being not starchy but moist and yam-like after its been roasted, just make sure you make up for the extra moisture by adding a few more tablespoon of flour to the dry mix before adding in the wet mixture.
I made these tonight and they were delish! BUT I had a hard time in the beginning as the dough as super sticky for me – (not like the video example you did on goop). i had to add alot of flour as I went to make sure they didn’t stick to everything. I think i did something wrong (and I did chill the butter). any suggestions? thanks for the recipe!
I had the same problem. My dough was SO sticky. I did use sweet potato but the one thing i changed was using spelt flour instead of all purpose flour. I had to constantly add flour to the dough so that it would stop sticking to my hands. I´m sure they will taste good though.
Could you use vegetable oil instead of butter? I need to make these vegan but I don’t have shortening or margarine.
I made those yesterday and they turned out DELICIOUS (today they are soft and flavorfull). However, I used canned sweet potato and no food processor. I mixed the ingredients one by one with a fork. The dough was very sticky, so I rubbed olive oil on my hands and on the plastic cutting board where I flattened the dough with my hands.
Catherine, every recipe that I make from your website is delicious and the whole family loves them (my 17-month old son, my husband and I). Thank you!
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