Sweet Potato Biscuits!

Now that the holidays are over for the time being, you may find yourself the owner of some leftover sweet potatoes. Here’s a REALLY good sweet potato recipe, based on an old Southern Living Cookbook recipe!! It takes about 22 minutes from start to finish, and I like to wrap a couple of sweet potatoes in foil the night before and stick them in our small crockpot overnight on Low – so they are ready to be peeled and fork-smashed for this wonderful breakfast idea. Of course you can use leftover sweet potatoes as well, and adjust the sugar and oil to reflect if necessary!

1 1/4 cup all-purpose flour
1/4 cup sugar
1/4 tsp salt
2 tsp baking powder
pinch of ground nutmeg

1/2 cup cooked, mashed sweet potatoes
1/3 cup milk
3 tbs vegetable oil

1 – Combine first set (dry ingredients), stirring well. Set aside.
2 – Combine remaining ingredients, pour over flour mixture and stir just until dry ingredients are completely moistened. Dough will be soft and somewhat sticky.
3 – Turn out onto heavily floured surface, and knead 4-5 times, adding more flour as needed.
4 – Roll or push dough to 1/2″ thickness and cut with floured 2″ biscuit cutter. Place on ungreased baking sheet.
5 – Bake at 425 for 15 minutes. Butter and enjoy!

Now here’s one of my biscuit hints. I really dislike getting flour all over creation when I’m making bread or biscuits, so this is sort of the Lazy Mom’s way of keeping the mess contained. I use a very large glass or metal mixing bowl which has some semi-flat spaces along the side or at the very bottom to mix it all up in… then when I push it out with my fingers to a flat 1/2″, I flour my biscuit cutter (to prevent sticking) and punch out the rounds right there in the bowl. No flour mess on the countertop!!

Another biscuit hint, pretty commonly known, is that biscuit dough just DESPISES being overmanipulated. Don’t knead it to death!! You’ll get a hard, flat biscuit. They like the bare minimum of mixing, stirring and kneading over… when you knead, smush it down in the center to flatten it out somewhat, then take one end and fold it over in half. Do that 4-5 times, gently. That’s it! Each fold generates it’s own soft, fluffy layer in your biscuits!

These are great cold too… I’m sure you could make these low-cal and healthier by using at least part whole-wheat dough, maybe honey or stevia in place of the sugar, applesauce perhaps in place of the oil?? But however you spin ’em, these are some tasty little biscuits!!


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