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
These sweet potato biscuits are healthier than regular biscuits, and go great with stews and soups.
Print
Rate
Servings: 18 biscuits
Calories: 85kcal
Ingredients
- 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
Instructions
- 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.
Notes
Notes: Store leftover biscuits in the refrigerator. They also freeze really well too!
Nutrition Facts
Sweet Potato Biscuits
Amount Per Serving (0 g)
Calories 85
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Recipe adapted from Paula Deen.
ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.
This seems simple enough but then I see the word “knead” and freeze. Flour, kneading and I are frenemies lol. I’ll do the best I can or get a pastry pro to help with it lol. I love sweet potatoes so this is a win-win!
I know!! Kneading used to make me run for the hills! But this is actually a pretty forgiving recipe, so it is a great one to try out your kneading skills on 🙂
My friend used to sell sweet potato biscuits. I’ve always thought about how she makes it. Now that I have this, I think I have to try making my own. Thank you!
Your timing is impeccable. There are a billion biscuit recipes out there, I was looking for one that is tried and true and loved (and a bity off the beaten path). Will have to try this recipe this weekend!
I love sweet potato fries and had no idea that we can make sweet potato biscuits too. I’d love to try it this weekend and am sure hubby is going to love it. Thanks for sharing the recipe with us!
I love anything with sweet potato, so I know I would absolutely love this recipe! I will have to look into trying it at some point!
I love sweet potato but I have yet to try making biscuits out of it. Thanks for sharing the recipe. I will definitely make some soon.
This is really an interesting recipe. I haven’t heared of this. Thanks fir sharing.
I will have to try this recipe. I use sweet potatoes in casseroles but I have not made biscuits with them. This is a fantastic recipe. I can’t wait for the weekend so I can make some for my family.