Sweet Potato Biscuits
While regular dinner rolls go great with beef stew, I was interested in changing things up a little bit. I scrolled through my personal Pinterest account and came across a recipe for Sweet Potato Biscuits by Paula Deen that I had saved a long time ago, but hadn’t yet made. It couldn’t have been better timing because I had some sweet potatoes that I needed to use up! 🙂 I changed a few of the ingredients so that the biscuits were dairy free, and they came out DELICIOUS! I also added some cinnamon, knowing that cinnamon compliments beef really well. These Sweet Potato Biscuits are perfect for mopping up the last juicy remnants of a great stew. 🙂
Sweet Potato Biscuits
- 3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
- 1/3-1/2 cup milk of your choice (I used pea milk)
- 1 1/2 cups all-purpose flour, more for dusting
- 1 tablespoon light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 1 teaspoon cinnamon
- 6 tablespoons vegetable shortening
- Preheat oven to 425F.
- Wash and dry the sweet potato. Using a fork, poke 4 sets of holes along the length of the sweet potato being sure to space them out evenly. Rotate the sweet potato 90 degrees to the right, and poke 4 more sets of holes. Continue until all sides of the potato have holes, for a total of 16 sets of holes.
- Place the prepped sweet potato on a plate and microwave for 4 minutes. After 4 minutes, rotate the potato 180 degrees so that the top is now on the bottom, and microwave for another 4 minutes.
- While the sweet potato is cooling, whisk together the flour, sugar, baking powder, Kosher salt, and cinnamon.
- Using two knives, cut the shortening into the dry mixture until it resembles coarse meal.
- Once the sweet potato is cooled, peel off the skin (it should come off easily) and place it into a small bowl. Hit it with an immersion blender for a few seconds to puree it (you can also mash manually).
- Add 1/3 cup milk to the sweet potato. Mix until combined.
- Add potato mixture to the dry mixture. Fold gently to combine. Add the milk, a little at a time, until all the flour is moistened (exact amount will depend on the moisture level of the sweet potato).
- Sprinkle some flour out onto a work surface and knead the dough 3 to 4 times with the palm of your hand. Then pat the dough out until it is 1/2 inch thick.
- Using a 2 1/2 inch diameter biscuit cutter (or a drinking glass, or I used a small freezer ball jar), cut the dough into biscuits. Keep combining scraps, patting the dough out, and cutting biscuits until nothing is left.
- Place biscuits onto baking sheet and bake 12-14 minutes, or until they are light golden brown on top and firm to the touch.
Recipe adapted from Paula Deen.
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