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Lilly’s Table

 
 
© Lillys-Table.com Sorry, no photo.
 

Tags: Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Sweet Potato Biscuits

 

A puree of sweet potatoes replaces the milk, adding sweetness and a boost of flavor. To roast sweet potatoes, toss them whole, pricked all over in a hot oven until they are soft and tender. Peel off the skin and mash into an easy puree. Ideally make this mash ahead so that you are starting with cooled puree rather than hot. If you want these quick, the microwave can also give you a soft sweet potato in about 4-8 minutes, rotating periodically until soft to the touch. Be sure to prick them up prior as well.

Ingredients

  • 1 cup flour
  • 1 cup flour, whole wheat, or more white flour instead
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 tablespoons butter, unsalted, cut into slices, then place in the freezer
  • 1 cup sweet potato, pureed

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 450.

Mix the dry ingredients together: flours, baking powder, baking soda, and salt.

Mix in the butter, smashing it into the flour with a pastry cutter, fork or in a food processor. Once it appears course, whisk in the sweet potato. Knead and ball it up together.

Press or pat the dough into a disk on a floured surface. Roll it out slightly. Cut into round biscuit shapes with a cup or press the dough into a 1/3-1/2 measuring cup and tap it on to the baking sheet.

Bake for 7-9 minutes, until they have puffed up and the edges are lightly golden. Serve warm and the same day, if possible.