Thursday, November 20, 2014

Sweet Potato Biscuits for your Holiday Table


I always make extra sweet potatoes so I can have a cold one for lunch the next day (that didn't sound right).

Sometimes I toss them w/ beets, other times I stuff them with broccoli.
I love them, and they are so healthy for you. Considered a "super food", as long as you don't put butter and marshmallows on top!

I had 2 leftover roasted sweet potatoes, so decided to make biscuits.

These are like scones, but they don't dry out. They stay nice and moist even the next a.m.!

I made a maple glaze for them, but you don't have to. You can serve them with turkey dinner if you like (without the icing), however, I opted for having them with my morning coffee as a sweet treat.

The odd thing about this recipe compared to most biscuit or scone recipes is that there is no cutting in cold butter into the flour mixture. This uses 1/4 cup of vegetable oil instead, which usually I am not too fond of, but it works here.

The recipe also calls for pumpkin spice. What is that anyway? Is that like "poultry seasoning"?
Another gimmick to get you to buy unnecessary spices to crowd up your cabinet.

Make your own.

Just combine allspice, cloves, ginger, cinnamon, cardamom, whatever you like.....there is no such thing as a "pumpkin" spice....except in the world of Starbucks.

Another nice thing about these little cuties is that they freeze beautifully! So make them now and freeze them for turkey day.

These are so simple to put together and really delicious.


Sweet Potato Biscuits: (adapted from Confections from Cody's Kitchen)

1 3/4 cup flour
1/4 tsp salt
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp cardamom

1 cup cooked sweet potato, peeled and mashed (2 baked sweet potatoes)
1/4 cup vegetable oil
1/4 cup whole milk
1 egg, lightly beaten
2 Tbsp brown sugar

Preheat oven to 400F degrees. Sift flour, salt, baking powder, and pumpkin spice into bowl. Set aside.

Stir together the mashed sweet potato, oil, milk, egg and brown sugar together in separate bowl. Stir flour mixture into sweet potato mixture to combine.

On a floured board, form a nice lump of dough and knead a few times. Flatten out to 3/4" thickness.


Cut into circles with a biscuit cutter and place on a paper or Silpat lined baking sheet.


Bake the biscuits for 17-19 minutes, until they are puffed and golden.

I made a glaze with 1 cup of confectioners sugar, a tbsp of maple syrup and a tablespoon of heavy cream.

Drizzle the glaze over the biscuits while they are cooling on a rack and eat warm.


Delicious! Enjoy!

5 comments:

Bebe said...

Pumpkin pie spice - even Betty Crocker knows it is cheaper to make one's own!

Anonymous said...

Very cuties. Also cuties - you in your furry hat w/Mimi. As ridiculously beautiful as she is, with a ridiculously idyllic life thrown in for good measure, she DOES seem like a total sweetheart online. Nice that she's sweet in person, too. And that adorable son! You are very brave to go out on these frigid nights - I'm in total hibernation mode. Good news - 60 degrees on Monday!

Alicia said...

I have some sweet potatoes I need to use up ,this will be great! A little change up from my Apricot Ginger Scones I make.

Diane H said...

A few years ago I made sweet potato biscuits to go with Thanksgiving dinner. They are now a staple because everyone loves them. I'll give this version a try next time. Mine are already in the freezer for next week.

Patsy said...

Chuckling over the cold one for lunch the next day!