These are a slam dunk. In all seriousness. I’d never heard of sweet potato biscuits before, but they seemed to be blowing up the food blogosphere this year. Or maybe it’s that I didn’t follow as many food blogs last year. Whatever the reason, I can totally understand why everyone is making them.
I had no idea what to expect either. So different that they’re good or so different that they’re gross? Even though I was going in blind, they looked pretty and were a little healthier than normal biscuits so I decided, in the words of Kevin McCallister, I’ll give it a whirl. (I watched the first Home Alone before Thanksgiving – Christmas faux pas? – because I’d waited
patiently all year long. Such a classic.)
Sweet Potato Biscuits (adapted from Gourmet)
- 1 lb. sweet potatoes (1 large or 2 small)
- 2 tbsp milk
- 1-1/2 cups whole-wheat flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 stick cold unsalted butter, cut into small pieces
- Preheat your oven to 425℉ with the rack in the middle.
- Prick the sweet potatoes in several places with a fork, then bake on a baking sheet until very tender, 1 to 1-1/4 hours. Cool slightly, then halve lengthwise and discard skin. Purée sweet potato in a food processor. Transfer 1 cup purée to a bowl (reserve any remainder for another use) and stir in milk. Chill until cold, about 30 minutes.
- Preheat oven to 425℉ again. Grease a large baking sheet or line with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add sweet potato mixture and stir just until a dough forms.
- Drop dough in equal mounds onto greased baking sheet, spacing them 1-1/2 inches apart.
- Bake until lightly browned and cooked through, 18 to 22 minutes. Transfer biscuits to a rack to cool. (Maybe my oven is just really fast, but mine were a tad overdone right at 18 minutes, so maybe check on them a little early.)
They come out looking like regular biscuits but prettier with just a hint of sweet potato flavor. So even if you’re not a huge fan of the vegetable but like biscuits, these are still worth it because they taste like biscuits but are healthier. Because the sweet potato purée is in there (which already makes them better for you), you need less milk. Plus I used whole-wheat flour.
They have a wonderfully moist, almost muffin-like center. I ate mine with a little butter and oh. my. goodness. They are perfect for cold mornings during the holidays.