This recipe is my favorite thing to make with leftover sweet potatoes, though I'm just as likely to cook a sweet potato especially for biscuits if I have the urge. They're soft and tender, and quite forgiving - I wouldn't go crazy with kneading, but it is hard to over-work the dough. The amount of milk you add will depend on the moisture content of the sweet potatoes - you want a soft, but workable dough. Feel free to use leftover mashed sweet potatoes even if they have other ingredients added - just remember that your biscuits will have the flavor of whatever's in the sweet potatoes. I like to cut them into little squares, and bake them close together so they're nice and soft, but make whatever shape you want. Just pat the dough to an even thickness - don't bother with a rolling pin for this recipe. Serve them warm from the oven with a little homemade blueberry jam on top, and you won't be disappointed.
Sweet Potato Biscuits- 1 1/4 c flour
- 2 T sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 c sweet potatoes, cooked and mashed
- 1/4 c butter, softened
- 2-4 T milk
Heat oven to 450°. Stir together flour, sugar, baking powder, and salt. In a separate large bowl, mix together the sweet potato and butter. Add flour mixture to sweet potato mixture and stir until all the flour is incorporated. Stir in milk 1 T at time to make a soft dough. Knead lightly on a floured surface, and pat to 1/2" thick. Cut into even pieces and bake 10-15 minutes until golden brown on top and bottom.
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