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Spiced Sweet Potato Biscuits

Because sweet potatoes are good for you.

Spiced Sweet Potato Biscuits

Because in a few days people will be making a bunch of crazy biscuit-free resolutions and you need these before that happens!

Spiced Sweet Potato Biscuits

Because these biscuits are ahhhhmayzing for breakfast, lunch, and dinner.

Spiced Sweet Potato BiscuitsOther things that are amazing: the red velvet waffle my brother served us as an appetizer at Terrace Cafe  this afternoon, the Draw Something game I can’t stop playing on my phone, and a non-fat Toffee Nut Latte from Broad River Coffee Company. I mean… this is a pretty good day.

Spiced Sweet Potato Biscuits

You might remember that I am not really great at making biscuits. Several of my biscuit-making attempts have ended in disaster. But this recipe is fool-proof. And Heather-proof. I got it exactly right on the first try. Talk about stuff that’s amazing.

Spiced Sweet Potato BiscuitsOh! I just thought of another thing that’s amazing: the amount of cardboard stacked up outside my kitchen door waiting to be recycled right now.

Spiced Sweet Potato Biscuits

Best of all, though: I got a present in the mail from my friend Rachael. Sparkly English Trifle ornaments handmade and mailed from Spain! I am a lucky girl to have such awesomely thoughtful friends.

Make these biscuits. Good things will happen.

Really.

Spiced Sweet Potato Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 16-24
Ingredients
  • 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
Instructions
  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)
Notes
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.

Sweet Potato Biscuits are from THIS recipe posted by my friend Deanna at A Year of Healthier Living. If you are interested in local sustainable living Deanna’s blog is a must-read. There are budgets, recipes, shopping lists, farmer’s market finds– it’s awesome. Also, if you live in North Carolina, she has some really great resources for all kinds of local products; everything from fresh seafood to cheese and BACON.

Spiced Sweet Potato Biscuits

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