Prep 20 mins
Cook 15 mins
This is the yummy way we use up leftover sweet potatoes at my house. Often I'll bake sweet potato fries and have them leftover. I just put them in the food processor to puree them and then use them to make these. Prep time does not include sweet potato cooking time. Mine often have some pepper and salt in them because I had put them on the fries. But you can make these sweeter by adding 1/4 cup of sugar with the dry ingredients.
- 2 cups flour
- 4 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄4 cup butter
- 2 cups mashed cold sweet potatoes
- 1⁄2-2⁄3 cup skim milk
- extra flour, for kneading
- Preheat the oven to 400 degrees.
- Mix the flour, baking powder and salt together.
- Cut in the butter using a pastry cutter or 2 knives.
- Stir in the sweet potato, mixing really well.
- Start adding the milk a little at a time until you have a soft dough.
- Put some flour on a board and knead pieces lightly until you can cut them.
- Use a biscuit cutter and cut them out.
- Spray a pan (or grease as you will).
- Put the biscuits on the pan and cook for 15 minutes.
I thought these biscuits were great! Since we never have leftover sweet potatoes in our house, I used roasted butternut squash. I loved the biscuits with a bowl of hearty soup. I also like that the squash/sweet potato replaces a lot of the butter in the recipe, making it a somewhat healthier option. Perhaps a little more baking powder would help them rise. However, I'll enjoy these again!
These are delightful little biscuits. I wanted ones that were relatively low calorie. I changed the recipe to only make 5 biscuits, since I only had 1/2 cup of sweet potato puree. Otherwise, I followed exactly. I was nervous with the small amount of butter (though this was the first time I'd made biscuits.) Like the others, the dough was sticky, but I added some more flour until they came together. I rolled them out and then made them into mini heart shaped biscuits (the only cookie cutter I have). I got 12 small biscuits. They rose pretty well and they taste light and buttery. Next time I might add a bit more salt. Overall, this was a fun recipe and I can't wait to enjoy these biscuits with soup later tonight.
These were fabulous! Made for christmas day and they were a HUGE HIT! The only thing that was a little troublesome was that the dough was very sticky. Rolled them out to about half an inch thickness and got about 20 biscuits. They do stay quite flat however, but still, excellent little biscuits! Thanks!