Sugar-Crusted Sweet Potato Biscuits

Total Time
25mins
Prep 5 mins
Cook 20 mins

I got this recipe in 1996 from a Pillsbury cookbook - we love these!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Spray cookie sheet with Pam.
  3. In medium bowl combine flour, baking powder, salt and 2T.
  4. brown sugar; mix well.
  5. Using pastry blender or fork, cut in shortening until mixture is crumbly.
  6. In a small bowl combine milk, sweet potato and sour cream; blend well.
  7. Add to flour mixture all at once, stirring just til moistened.
  8. Drop 1/4c.
  9. dough at a time onto cookie sheet; sprinkle with remaining 2T.
  10. brown sugar.
  11. Bake for 15-20 minutes, or until peaks and bottoms of biscuits are golden brown.
  12. Remove from pan immediately.
  13. Note: Microwave a sweet potato until soft and then scoop out the 1/2 cup- simple!

Reviews

(1)
Most Helpful

These were super easy to make! I used canned sweet potatoes since the recipe never said what to use specifically. I didn't use the entire can, but I think I will use all of them next time I make these. They tasted great with or without butter and the sugar on top gave a wonderful flavor. The biscuits spread a little thin but they were still wonderful. They were great with dinner but they would be good for breakfast too! Thanks for a unique recipe.

Angie in St. Charles January 20, 2005

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