Sweet Potato Biscuits Recipes

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SWEET-POTATO BISCUITS



Sweet-Potato Biscuits image

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

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

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



Sweet Potato Biscuits image

Puréed sweet potatoes not only add beautiful coloring to these biscuits but it makes them soft, moist and fluffy. You'll need cooked sweet potatoes, sugar, baking powder, flour, butter, salt and milk. Enjoy with homemade apple or honey butter!

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

2 heaping tablespoons sugar
1 1/4 cups all purpose flour
4 teaspoons baking powder
1/4 cup (1/2 stick) butter
3/4 cup mashed cooked sweet potatoes
1/2 teaspoon salt
2-4 tablespoons (depending on the moisture of the potatoes) milk

Steps:

  • Preheat the oven to 450 °F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Makes about 15-18 biscuits.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Provided by Food Network

Categories     dessert

Time 35m

Yield 15 biscuits

Number Of Ingredients 6

2 cups cooked, mashed sweet potatoes
1 stick butter, melted
1 1/4 cups milk
4 cups self-rising flour
Pinch baking soda
3 tablespoons sugar

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.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 16 biscuits

Number Of Ingredients 9

4 cups self-rising flour
2 teaspoons kosher salt
1 teaspoon apple pie spice
1 cup plus 2 tablespoons very cold unsalted butter, cubed
3 small sweet potatoes, roasted and peeled (about 1 1/3 cups mashed)
1 to 2 cups low-fat buttermilk
All-purpose flour, for counter
Nonstick cooking spray, for the skillet
Salted butter and honey, for serving

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



Sweet Potato Biscuits image

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

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

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

HOMEMADE SWEET POTATO BISCUITS



Homemade Sweet Potato Biscuits image

These biscuits are slightly sweet and really round out a Thanksgiving feast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 36

Number Of Ingredients 8

1 1/2 pounds sweet potatoes, peeled
1 package active dry yeast
6 tablespoons plus a pinch of sugar
1 cup milk, room temperature
1/2 cup (1 stick), plus 3 tablespoons unsalted butter, melted and cooled, plus more for bowl and plastic wrap
3 large eggs, lightly beaten
1 tablespoon salt
4 1/2 to 5 cups sifted bread flour

Steps:

  • Cut the sweet potatoes into 1 1/2-inch slices. Place the potato slices in a medium saucepan, and cover with water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender. Drain and mash well.
  • In the detached bowl of an electric mixer, whisk yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set the mixture aside until foamy, about 6 minutes. Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add mashed potatoes, milk, 1/2 cup melted butter, eggs, sugar, and salt. Slowly add flour to make a slightly sticky dough. Knead until smooth, about 2 minutes. Brush inside of a mixing bowl with butter. Place dough in bowl; cover with buttered plastic wrap. Set aside to rise until doubled in size, 1 1/2 to 2 hours.
  • Line 3 large baking sheets with parchment. Using a floured rolling pin on a floured work surface, roll dough out to 3/4 inch thickness. Cut rounds of dough as close together as possible with a 2 1/4-inch round cookie cutter. Scraps can be re-rolled once. Place rounds 1 to 2 inches apart on prepared baking sheets. Brush the tops with the remaining butter; cover with plastic wrap. Set aside to rise until light and they do not spring back when pressed with a finger, about 30 minutes.
  • Heat oven to 400 degrees. Bake until biscuits are golden brown, about 14 minutes. Cool on a wire rack for about 5 minutes before serving.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

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

2 1/2 cups Original Bisquick™ mix
1/3 cup butter or margarine, softened
1 cup mashed cooked sweet potato
1/2 cup milk

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

CHEF JOHN'S SWEET POTATO BISCUITS



Chef John's Sweet Potato Biscuits image

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

1 large orange-fleshed sweet potato, peeled
1 teaspoon salt
1 tablespoon brown sugar
½ cup buttermilk
3 ¼ cups self-rising flour
1 ½ sticks unsalted butter, frozen
1 tablespoon melted butter
4 tablespoons butter, room temperature
1 teaspoon pomegranate molasses
1 teaspoon pomegranate juice
Fresh pomegranate seeds for garnish

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

SIMPLE SWEET POTATO BISCUITS



Simple Sweet Potato Biscuits image

Only four ingredients make these moist biscuits a snap to prepare. "I modified my grandma's recipe to make it shorter and quicker," says Pam Bouillion of Rayne, Louisiana. "They're my husband's favorites."

Provided by Taste of Home

Time 25m

Yield about 1 dozen.

Number Of Ingredients 4

2-1/2 cups biscuit/baking mix
1-1/2 cups canned sweet potatoes
6 tablespoons milk
1/3 cup butter, melted

Steps:

  • Preheat oven to 425°. Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 132 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

GRANDMA'S SWEET POTATO BISCUITS



Grandma's Sweet Potato Biscuits image

The recipe for these mild-tasting biscuits was my grandmother's. They're a family favorite that we always serve at holidays. -Nancy Daugherty, Cortland, Ohio

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 6

2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1 can (15-3/4 ounces) sweet potatoes, drained
3/4 cup 2% milk

Steps:

  • In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl, mash the sweet potatoes and milk. Add to the crumb mixture just until combined., Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. , Bake at 425° until golden brown, 8-10 minutes. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 214mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

EASY SWEET POTATO BISCUITS



Easy Sweet Potato Biscuits image

Make and share this Easy Sweet Potato Biscuits recipe from Food.com.

Provided by southern chef in lo

Categories     Breads

Time 22m

Yield 22 biscuits

Number Of Ingredients 4

1/2 cup of cold butter or 1/2 cup margarine, cut into pieces
2 1/2 cups biscuit mix
1 cup of canned mashed sweet potato
1/2 cup milk

Steps:

  • Cut butter into biscuit mix until crumbly.
  • Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
  • Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
  • Place on large ungreased cookie sheet bake at 450°F for 10 to 12 minutes or until golden.

Nutrition Facts : Calories 110.2, Fat 6.5, SaturatedFat 3.3, Cholesterol 12.1, Sodium 210.5, Carbohydrate 11.5, Fiber 0.7, Sugar 2.5, Protein 1.5

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

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

1 medium sweet potato (11 to 14 ounces), scrubbed
4 cups/526 grams all-purpose flour, plus more for rolling the dough
1 tablespoon granulated sugar
2 teaspoons kosher salt (Diamond Crystal)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/170 grams cold unsalted butter, cut into ½-inch cubes
2 scallions, trimmed and thinly sliced (1/3 cup)
1 1/4 cups buttermilk
1/2 cup/114 grams unsalted butter, room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
2 tablespoons honey

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.

SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY



Sweet Potato Biscuits With Honey Butter Recipe by Tasty image

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

½ cup unsalted butter, softened
2 tablespoons honey
½ teaspoon vanilla extract
¼ teaspoon cinnamon
½ teaspoon kosher salt
⅛ teaspoon cayenne
1 lb sweet potato, peeled and cubed
2 ½ cups all purpose flour, plus more for dusting
1 ½ tablespoons granulated sugar
1 ½ tablespoons dark brown sugar
1 ½ teaspoons kosher salt
½ teaspoon baking soda
2 ½ teaspoons baking powder
8 tablespoons unsalted butter, cubed
⅓ cup buttermilk, plus 2 tablespoons
3 tablespoons unsalted butter, melted

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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  • Line a 9-inch round metal cake pan with parchment paper and grease with cooking spray. Transfer dough to a well-floured surface. Press the dough down and use a rolling pin to roll the dough out to a 3/4-inch thick disc. Using a 3-inch round cutter, cut out 1 biscuit from the dough and place it in the center of the prepared cake pan. Cut out 4 more biscuit rounds from the dough and place them around the perimeter of the cake pan, allowing them to touch each other and the center biscuit. Reroll the dough scraps to 3/4-inch thickness, and cut out remaining 2 biscuits. Fit them snuggly in the cake pan so all of the biscuits are touching (6 biscuits should be surrounding the biscuit in the center). Transfer to the freezer for at least 1 hour.
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SWEET POTATO BISCUITS - BAKING A MOMENT
2018-11-17 Preheat the oven to 450 degrees F, and line a baking sheet with parchment. Place the flour, baking powder, and salt in a large mixing bowl and whisk to combine. Add the …
From bakingamoment.com


SWEET POTATO BISCUITS RECIPE | MYRECIPES
Directions. Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes. Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast …
From myrecipes.com


SWEET POTATO BISCUITS | KING ARTHUR BAKING
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. To make the dough: Mix together the flour, baking powder, sea salt, brown sugar, cinnamon, …
From kingarthurbaking.com


MAKE SWEET POTATO BISCUITS RECIPES WITH EASY BISCUITS BISQUICK …
3/4 cup skim milk. 3 tablespoons butter softened. Instructions. Preheat oven 450°F. In mixing bowl, mix mashed yams with baking mix and cinnamon. Add milk and butter to mixture, stirring …
From thehealthycookingblog.com


SWEET POTATO BISCUITS WITH HONEY BUTTER - ONCE UPON A CHEF
Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a small bowl, whisk together the mashed sweet potatoes and ⅓ cup milk. Set aside. In the bowl of a food …
From onceuponachef.com


SWEET POTATO DOG BISCUITS - RECIPE BOY
2021-08-11 To cook a sweet potato: Peel a medium size sweet potato and dice it. In a saucepan, with 1 to 2 inches of water boil the sweet potato until cooked. You should be able …
From recipeboy.com


TENDER SWEET POTATO BISCUITS RECIPE - TASTE AND TELL
2019-11-18 Preheat the oven to 400ºF. Scrub the potatoes clean and pierce with a fork. Line a baking sheet with foil and place the potatoes on the baking sheet. Bake the potatoes until …
From tasteandtellblog.com


OLD FASHIONED SWEET POTATO BISCUITS (EASY RECIPE)
2021-10-04 How to make sweet potato biscuits. Preheat oven to 400° Stir together flour, baking powder, sugar, salt, cinnamon, nutmeg and ginger. Cut in the shortening. Mix in the …
From simplydeliziousbaking.com


SWEET POTATO BISCUITS | WILLIAMS SONOMA
2013-11-26 Position a rack in the upper third of the oven and increase the temperature to 450°F. Peel the sweet potato and force it through the medium disk of a food mill or a large-mesh …
From williams-sonoma.com


TENDER SWEET POTATO BISCUITS RECIPE - BUDGET BYTES
2019-10-12 Use the fork to mash the sweet potato until smooth. Set it aside to cool further. Preheat the oven to 400ºF. In a separate large bowl, combine 2 cups of the all-purpose flour …
From budgetbytes.com


SWEET POTATO BISCUITS - BUTTER WITH A SIDE OF BREAD
2016-10-31 1/2 cup milk. 1/2 cup chopped pecans. In a small bowl, combine flour, brown sugar, baking powder, salt and spices. Cut in butter until it’s all incorporated. Mix together sweet …
From butterwithasideofbread.com


REE DRUMMOND SWEET POTATO RECIPES - THERESCIPES.INFO
Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potat
From therecipes.info


SWEET POTATO BISCUITS - RECIPE GIRL®
2018-11-07 Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. In a large bowl, whisk together the flour, baking powder, …
From recipegirl.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


SWEET POTATO BISCUITS RECIPE- DINNER, THEN DESSERT
2020-09-16 Pulse until well combined. Add in the butter and pulse until it resembles coarse crumbs. Mix buttermilk and sweet potato puree in a small bowl. Remove the mixture from the …
From dinnerthendessert.com


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