These biscuits have quickly become a staple in my household. I first tried them when I had some extra sweet potatoes kicking around that I needed to use up. They were an immediate hit. They have just a little extra something special compared to plain biscuits. Their color is a warm orange, and the cinnamon and nutmeg in them makes them taste like fall, in a biscuit. Plus, I always love hiding a little extra veggies in any recipe I make!
Plus, these as extremely easy to whip up as a quick side dish, especially if you have leftover cooked sweet potato in the fridge (Like if you’re making Chipotle Black Bean Sweet Potato Skins).
The fat in them comes only from cream, so you don’t have to worry about cutting in butter or any other fussy steps that you have to do in other biscuits. The other ingredients are pretty much what you’d expect: a mix of whole wheat and all purpose flour, baking soda and baking powder, salt, a little sugar, nutmeg, cinnamon and a splash of vanilla.
The first step to making these biscuits is to puree the sweet potato then mix in the cream and vanilla. The dry ingredients are mixed together in a bowl.
The sweet potato mixture gets stirred into the flour mixture to form a soft dough.
If you want to cut these biscuits as opposed to drop them, you will likely have to add a bit of extra flour, as I usually do.
If you want to add just a little extra something special, brush a bit of melted butter on the tops of the biscuits before you bake them, but I have skipped this step several times and they turn out fine. (Most normal people would bake a full recipe of these on a regular size baking sheet, but I had to bake them in my toaster oven).
You’ll want to let them cool for a couple minutes before trying to cut into it, but make sure you eat at least one when it’s still warm. They’re especially delicious with butter. These go great as a side dish to a simple meal of roasted chicken or pork and vegetables, but I’ve also had the leftovers toasted for breakfast. They are truly yummy!
- 1 large sweet potato peeled and cubed
- 1 1/2 cups half and half
- 1/4 tsp vanilla extract
- 1 cup whole wheat flour
- 1 1/2 cups all purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- Pinch ground nutmeg
Adjust oven rack to medium position and heat oven to 450°F. Line a cookie sheet with parchment paper.
Place sweet potato in a microwave safe dish. Cover with plastic with vents poked in it and microwave on high for 5-7 minutes. Mash or puree until smooth, let cool slightly. Whisk cream and vanilla into mashed sweet potatoes.
In a large bowl, mix flours, sugar, baking powder, salt, baking soda, cinnamon and nutmeg together. Stir in sweet potato until combined. Dough may be very soft.
Drop dough into mounds on the baking sheet, spacing them 1 1/2 inches apart.
Bake until biscuits are lightly browned, 15-17 minutes, rotating pan halfway through baking. Let the biscuits cool for 5 minutes and serve warm.