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.
- 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.
Notes: Store leftover biscuits in the refrigerator. They also freeze really well too!
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.