Spiced Sweet Potato Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 16-24
  • 2 medium sweet potatoes, baked and cooled (you'll need 2 cups of the sweet potato mash)
  • 1 cup shortening
  • 5 cups unbleached all-purpose flour
  • 1 cup packed light brown sugar
  • 2 tablespoons baking powder
  • 2 teaspoons cinnamon
  • 1½ teaspoons ground ginger
  • 1 teaspoon allspice (see note)
  • 1 teaspoon salt
  • 1 cup heavy cream
  1. Scrape the flesh out of the baked cooled sweet potatoes and mash it with a fork. Measure 2 cups of the mashed sweet potato and place in a medium bowl.
  2. Put the 1 cup of shortening in the freezer.
  3. Pre-heat the oven to 450.
  4. In a large bowl whisk together the flour, light brown sugar, baking powder, cinnamon, ginger, allspice, and salt.
  5. Whisk the heavy cream with the mashed sweet potato and set aside for a minute.
  6. Cut the frozen shortening into the flour/spice mixture until coarse crumbs are formed. Make a well in the center.
  7. Add the sweet potato cream to the flour well and stir until just combined.
  8. Turn the dough out onto a floured surface and pat out to about 2 inches thick. Cut the dough into 2-inch circles (I used a floured juice glass but a biscuit cutter would probably be sufficient) and place on an ungreased baking sheet.
  9. Bake for 10-15 minutes.
  10. Serve warm! (But they are actually still moist & delicious days later if you wrap them carefully)
1. Prep time does not include the time it took to bake the sweet potatoes (obviously). 2. I don't ever keep allspice in my pantry! You can make it by tossing together ½ teaspoon cinnamon, ½ teaspoon ground cloves, and ½ teaspoon nutmeg.
Recipe by Sugar Dish Me at https://www.sugardishme.com/spiced-sweet-potato-biscuits/