NUTTY SWEET POTATO BISCUITS
Back in the 1920's and '30's Mom always had something good for us to eat when we got home from school. Her wood range had an apron right by the firebox, and Mom often left a plate of these warm wonderful biscuits waiting for us. What a treat! -Mrs. India Thacker, Clifford, Virginia
Provided by Taste of Home
Time 30m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg and nuts. In another bowl, combine sweet potatoes, sugar, butter and vanilla; add to flour mixture and mix well. , Turn onto a lightly floured surface; knead slightly. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on lightly greased baking sheets. Bake at 450° for 12 minutes or until golden brown.
Nutrition Facts : Calories 217 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET POTATO BISCUITS
Steps:
- Preheat the oven to 425 degrees F. Place a large cast-iron skillet in the oven to preheat.
- Combine the self-rising flour, salt and apple pie spice in a food processor with several pulses. Drop in 1 cup cold butter cubes and pulse until pea-sized crumbs are formed in the flour. Dump this flour mixture into a large bowl. Process the sweet potato flesh in the same food processor bowl until mashed. Pour in 1 cup of the buttermilk and pulse until a smooth puree is formed. Scrape the potato mixture into the mixing bowl. Use your hands to gently pull the flour into the potato mixture, adding more buttermilk as needed to reach a moist dough. Dump the dough out onto a floured surface and press into a 1-inch-thick square. Cut out 16 square biscuits with a bench scraper, re-rolling scraps as necessary.
- Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
- Remove the skillet from the oven and spray with nonstick cooking spray. Carefully place the biscuits in the skillet (it's okay if they touch). Brush the tops of the biscuits with the melted butter. Place the skillet back in the oven.
- Bake the biscuits until fluffy and lightly golden on top, 16 to 18 minutes. Serve warm with butter and honey.
SWEET POTATO BISCUITS
Steps:
- Mix together the sweet potatoes, butter and milk until well blended. Stir in the flour, baking soda and sugar. Shape the dough into a ball and knead about 8 to 10 times on a well-floured board. Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter. Bake in a greased baking pan in a 400-degree oven for 15 to 20 minutes or until brown.
HOMEMADE SWEET POTATO BISCUITS
Make life a little sweeter by adding this versatile root vegetables to your next batch of biscuits: sweet potatoes! These homemade sweet potato biscuits are light, flakey and definitely worth the time required to make them. While the dough only needs 30 minutes of hands-on prep time to make, the biscuits require a total of around five hours to rise before they are ready to bake and enjoy. We love how versatile these sweet biscuits are-they can easily be enjoyed as part of a brunch spread, alongside a savory slow-cooker dinner or even as a subtly sweet addition to your Thanksgiving table.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h20m
Yield 24
Number Of Ingredients 8
Steps:
- In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
- In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
- Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
- Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
- Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg
SWEET POTATO BISCUITS
This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.
Provided by POOTER301
Categories Bread Quick Bread Recipes Biscuits
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
- Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g
SWEET-POTATO BISCUITS
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
- Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
- Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
SWEET POTATO BISCUITS
Who says that sweet potatoes are just for side dishes and southern pies? Stir sweet potatoes into biscuits for a nice flavor change.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Stir all ingredients until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 290 mg
NUTTY SWEET POTATO BAKE
Even people who say they don't like traditional sweet potato dishes come back for more of this yummy casserole.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat eggs. Add the sugar, milk and butter; mix well. Add sweet potatoes and stir gently. Pour into a greased 13-in. x 9-in. baking dish. , For topping, combine flour and sugar in a small bowl. Stir in butter and pecans. Sprinkle over sweet potatoes. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
SWEET POTATO BISCUITS
Chunks of baked sweet potato enhance warm, tender and flaky biscuits, which also get a savory lift from sliced scallions. To achieve distinct biscuit layers, an integral characteristic of this quick bread, keep your butter cold and work quickly when folding. You can chill the dough in between steps if needed to keep the butter solid, because cold, hard butter will help the dough maintain its layered structure in the oven. Serve the biscuits piping hot right out the oven, broken open and slathered with a generous smear of the spiced honey butter. The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days. The spiced honey butter can be prepared up to a week in advance.
Provided by Yewande Komolafe
Categories quick breads, side dish
Time 2h10m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
- In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
- Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
- Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
- Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
- While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.
CHEF JOHN'S SWEET POTATO BISCUITS
This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.
Provided by Chef John
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
- Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
- Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
- Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
- Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
- Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
- Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 51.9 g, Cholesterol 65.4 mg, Fat 25.1 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 15.7 g, Sodium 1036.9 mg, Sugar 5.2 g
SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY
This Thanksgiving, we're saying "Goodbye" to basic biscuits and "Hello" to a subtly sweet twist. Step up your side dish game by pairing these biscuits with a homemade honey butter. It's guaranteed to be a melt-in-your-mouth moment!
Provided by Betsy Carter
Categories Appetizers
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
- Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
- Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
- Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
- In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
- Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
- Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
- Serve the biscuits warm with the spicy honey butter.
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams
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