Sweet Potato Biscuits

We had big plans this weekend. We were going to go to a corn maze and go out to dinner. Then it was rainy and cold. I hate being cold, so we decided to stay in. The biggest problem with staying in is deciding what to have for dinner. I had  been thinking about making sweet potato biscuits for a while, so I knew I wanted them. We still had the pesky details of making something else, too. I wasn’t as worried about that because, let’s face it, I would be full from the biscuit.

This recipe is a great way to use left over mashed sweet potatoes. It also can be made with freshly cooked sweet potato. I just microwaved a sweet potato and smashed the insides until they were smooth. I used a medium sweet potato and only needed about half of it. These biscuits are moist, flakey, buttery, and just slightly sweet. If you prefer less sweetness, add less syrup.

These biscuits are made using the same method as the my Biscuits for Two recipe. Put the flours, baking powder, salt, baking soda, and butter in the food processor and pulse until it reaches a sand texture. Pour the flour mixture into a medium-sized bowl. Add the maple syrup, milk, and mashed sweet potato.

Stir to combine. I like to make these as drop biscuits. That way there are more crevasses for melted butter to settle. If you prefer, they can easily be made into cut biscuits like the Biscuits for Two recipe.

Divide the batter into 4 smaller biscuits or two very large biscuits and drop onto an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until the bottoms are browned.

Remove from the oven and brush with melted butter. Serve immediately.

Simple, Clean, and Homemade

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