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–+ servings
Sweet Potato Drop Biscuits
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4.50 from 2 votes

Sweet Potato Drop Biscuits

These biscuits have a beautiful orange colour and the spices make them taste wonderfully festive without being sweet.
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Bread, Breakfast, Side Dish
Cuisine: American
Keyword: biscuits, bread, fall, kid friendly, side dish, sweet potato, Thanksgiving, vegetarian
Servings: 12 biscuits
Calories: 163kcal
Author: Carissa Serink

Ingredients

  • 12 ounces sweet potato peeled and cubed
  • 1 ½ cups half and half
  • 1 ½ cups all purpose flour
  • 1 cup whole wheat flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • Pinch ground nutmeg

Instructions

  • Adjust oven rack to medium position and heat oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Place sweet potato in a large microwave-safe measuring cup or bowl. Cover with plastic with vents poked in it and microwave on high for 5-7 minutes. Add the cream to the sweet potato and puree using an immersion blender (or regular blender). 
  • In a large bowl, mix all purpose and whole wheat flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg together. Stir in sweet potato until combined. Dough will be soft.
  • Drop dough into mounds on the baking sheet, spacing them 1 ½ 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.

Notes

Instead of using fresh sweet potato for this recipe, roughly 1 ½ cups leftover cooked, unseasoned sweet potato can be used.

Nutrition

Calories: 163kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 380mg | Potassium: 189mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4130IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg