Try as I might, I could not screw up this recipe! I was making a large batch for my office luncheon and thought I had 3 cups of sweet potatoes. Mixed the flour, salt and baking powder, then discovered I only had just 2 cups of sweet potatoes. Nothing to do but press forward. The biscuits were so light and fluffy! In addition, I misread the recipe and added 2 1/2 tsp (x3) of salt instead of baking powder. I recognized my error and fished out as much salt as I could, but the recipe tolerated a lot of salt! I used shortening as recommended. I will be serving them with candied bacon butter and they are YUM!
These biscuits were super easy and tasty! For the sweet potatoes I used one extremely large and one small potato. I microwaved them and mashed them, but I never actually measured out a cup, but since the dough came out perfect, I figured it was probably about right. I also substituted butter for the shortening, and added it to the mashed potatoes before adding to flour mixture. I sprinkled biscuits with brown sugar before popping in the oven. They were divine! I definitely went back for seconds.
I added to the (doubled) recipe: 1/2 t. Cinnamon, 1/4t. of nutmeg & substituted brown sugar for white (I was about 1/3c. short on sweet potato, used 2 whole that I roasted in the oven, skin on for 1 hour). Then, I was running short on time so.... I combined the wet ingredients in the food processor, added the dry & let rest for about an hour. Then used a medium scoop & placed on greased parchment paper on a jelly roll pan. Baking a time was too long, some had black bottoms. These were FABULOUS! Served with butter & honey. They would make fabulous mini ham sandwiches! Double recipe yielded about 18 biscuits & they went fast. Thanks for sharing, I will be making these again.
Had a little trouble making sure they were completely baked. First batch was a little gummy inside. But delicious!
Enjoyed these! Was looking for a way to use a can of organic sweet potato puree, so increased the recipe 1 1/2 times to use the whole can. Used butter rather than shortening. Sweet, tender and moist. I would cut back on the sugar if serving with dinner, but they were very tasty as is. Thanks for sharing the recipe!
These were delicious! I made them cocktail size and made mini ham biscuits. The flavors blended so well. I brought them to a holiday brunch, and they were a huge hit.
Theses were great. I'm such a huge sweet potato fan thought that I put a little too much in and they were slightly too moist, my fault though!!
My goodness, these were good! I used canned sweet potatoes because we needed to use them, and it gave me almost 2 cups of potatoes, so I doubled the recipe. The result is now in my belly. We smothered them with butter and honey and they were delicious!
Great!! Made these for breakfast this morning and my mom even asked for the recipe, which says she REALLY likes it!(She's only asked for 3 recipes I've tried so far, includig this one!) I loved it too, and so did my sister. I rolled mine about 1/4 inch thick and got 17 very thin biscuits, these don't rise much, so next time I will roll them a bit thicker. My sister says she likes them thin, though, she says they're like wafer biscuits. ^^ Oh yes, and I downed the sugar to about 2 tablespoons and a teaspoon, and with butter these were so addicting!! I also left out the salt(*ahem, forgot) since the recipe didn't state how much, and it still tasted great. Thank you so much.
This is a lovely biscut (scone). I had orange glazed sweet potatos left over from dinner last night. I was a bit concerned because no milk, but the dough came out nice and moist. A bit sticky, in fact. They came out soft and fluffy inside and with a delicate crispy outside. I didn't whip the sweet potatos so there were nice chunks of sweet potatos all through. Super with lots of butter.