Holiday Spiced Sweet Potato Biscuit [Recipe]

Bring a little bit of southern flare to your morning with some scratch-made sweet potato biscuits! ?Your family and friends will love that little hint of sweetness when they bite into their biscuit. Oh and as an added bonus, your kitchen will smell AHHH-MAZING as these babies are baking.

If you want to indulge the kids (or adults!) then make a batch stuffed with miniature marshmallows for a new spin on a marshmallow-topped sweet potato casserole.

Biscuits are great as prep-ahead foods. You can easily have all your biscuits pre-prepared and ready to cook straight from the freezer. They will only take a couple minutes longer to bake meaning you won’t have to sacrifice much oven time at all, meaning there’s plenty of opportunity to cook all your other holiday dishes.

If you’re preparing these biscuits for breakfast, they’d go great with a veggie omelette or our Sausage and Egg Muffins! Check out some other great recipes for the holiday season in our guide.

Holiday Spiced Sweet Potato Biscuits

Roz Ackerman

Adapted from multiple resources of sweet potato biscuit recipes! ? If you wanted to serve this as a sweet snack or dessert then take a peek at the Sweet Potato Marshmallow Biscuit from the Smitten Kitten!

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Side Dish, Snack

Cuisine American

Servings 12 biscuits

Calories 141 kcal

Ingredients

  

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• 2 cups All Purpose Flour
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp nutmeg, ground
• 1/4 tsp ginger, ground
• 71 gram Butter - Unsalted
• 191 gram Sweet Potato Puree
• 1/3 cup Whole Milk
• 1.5 tbsp Organic Stevia Blend (Granular All-purpose Sweetener)
• 1/8 tsp cloves, ground

Instructions

 

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
• In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (If you don't have a food processor, this can be done by hand with a pastry cutter or your hands.)
• Transfer the flour mixture to a medium bowl, then add the sweet potato mixture and fold gently to combine. Add the remaining 3 tablespoons milk a little at a time until the dough is just moistened and holds together (you may not need all of it).
• Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with honey butter.

Notes

Prepare in advance: Biscuits are best on the first day that they’re baked. To make them ahead of time, arrange cut biscuits on a tray to freeze them. Once frozen, transfer them to a freezer bag until needed. When you're ready to bake, set oven to the same temperature and cook straight from the freezer; biscuits will take about 2 minutes longer to bake. The biscuits can be frozen in an airtight container or sealable plastic bag for up to 3 months before baking. 

Nutrition

Serving: 1biscuitCalories: 141kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 132mgPotassium: 13mgFiber: 1gSugar: 3gVitamin A: 3250IUVitamin C: 1.7mgCalcium: 20mgIron: 0.4mg

Keyword sweet potato

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