We tried out this sweet potato biscuit recipe in our Power of Eating Right class last week with the Girls Scouts in Federal Way. Even though we mistakenly multiplied the recipe by 3 and ended up with an oven overflowing with biscuity deliciousness, they were so yummy that some how they all disappeared by the end of the night.....
Sweet Potato Biscuits:
makes ~ 12 2" biscuits.
1 medium sweet potato
1/2 cup milk
1 large egg, beaten
6 tablespoons butter
1 tablespoon brown sugar
2 1/4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1. There are many ways that you can cook the sweet potato to prepare it for this recipe. You can peel the sweet potato, cut into quarters and boil until soft. You can also bake the sweet potato for 40 minutes- 1 hour or microwave it for 8-10 minutes. Be sure to poke it with a fork first. Once the potato is soft, allow it to cool, then cut it in half and scoop out the inside. This step can be done in advance, which will allow the potato to cool completely before you begin.
2. Mash the potato until it is smooth.
3. Add the milk, egg, butter, and brown sugar to the potato. Blend until smooth.
4. In a separate bowl, measure the flour, baking powder, salt, and cinnamon and blend well.
5. Add the potato mixture to the flour mixture, and combine. Use your hands if necessary and knead gently to form a sticky dough.
6. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Using a round cookie cutter or drinking glass, cut out biscuits. Gather unused dough into a ball and repeat until all dough is used.
(if you are lazy, like me...)
Use your hands to form 2 inch in diameter drop biscuits.
7. Place biscuits on a lightly greased baking sheet. Bake at 425 °F for 12 to 15 minutes, until biscuits are light brown.
8. Serve with a little honey and butter.