It is not exactly a secret that I am a woman who loves her carbs. Give me pasta and bread and I am ecstatic. My family always teases me when there are biscuits around that I need my own basket of them. There is really nothing like a homey, flaky and buttery biscuit in my book. So I made a twist on the traditional goodness with these incredible sweet potato biscuits! One of the many things I love about biscuits is how simple and straightforward the ingredients are.
I let them cool on the sheet tray for a few minutes before transferring them to a rack to finish cooling. These sweet potato biscuits were definitely best served slightly warm and fresh out of the oven! Oh my goodness, they were so flavorful and flaky. The heavy cream and butter gave them such a decadent mouth feel. Don’t worry, I shared some with my husband, ha! Enjoy these little bites of heaven, friends. Oh, and check out the casserole I made with the leftovers here! xoxo
These sweet potato biscuits are flaky, buttery, slightly sweet and amazing! They're so perfect on the side of any meal.
- 1 whole sweet potato
- 1/2 teaspoon maple syrup
- 2 cups all-purpose flour
- 2 tablespoons dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 6 tablespoons butter cold and cubed
- 3 tablespoons heavy cream cold
- First, prepare the sweet potato. Pierce it all over with a fork and place it on a microwave save plate. Microwave it for 5-6 minutes to make it tender enough to mash. When it is cool enough to handle, cut the sweet potato in half and scoop the flesh right out of the skin into a bowl. Add the maple syrup into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.
- Pre-heat the oven to 400 and line a baking sheet with a silicone mat or parchment paper. Combine the flour, brown sugar, baking powder, pumpkin pie spice and salt. Whisk it all together, making sure there are no lumps. Add in the butter and use a pastry blender to cut it into the flour mixture. It will become pebbly. Then stir in the heavy cream and cooled mashed potato just until it comes together into a dough. Bring it together into a ball and turn it out onto a clean, lightly floured surface.
- Knead the dough for just 3 or 4 turns to make it soft and uniform. Press it down and pat it out gently to be a disc about an inch thick. Use a biscuit cutter to cut out the biscuits as close together as possible. Then take the scraps and press them out again into a smaller disc and cut out as many more as possible. I got 9 out of my dough.
- Transfer the cut out biscuits to the lined sheet tray and bake them for about 15 minutes. They should get golden around the edges. When they're done, take them out and let them cool for a few minutes. Transfer them to a rack to finish cooling. These babies are best served the day they are baked, but will keep for a day in a sealed container. Enjoy!