The sweet potato biscuits are denser than more traditional ones, but have a delicate sweet flavor and a beautiful deep orange color.
They would be lovely to serve at Thanksgiving or any fall-themed meal.
Sweet potato biscuits
2cups cooked, peeled and mashed sweet potatoes
3/4cups sugar
1/4cup butter or margarine
1/4teaspoon salt
2tablespoons double acting baking powder
2cups flour (or more as needed)
Add sugar and butter to the mashed sweet potatoes while they are hot, incorporating them completely.
Sift flour, salt and baking powder together in a separate bowl, then add to potatoes and mix well. Turn out dough onto floured surface and knead until dough is smooth. If the dough is too sticky to handle, add a little flour at a time until a good and workable consistency is achieved.
Place dough in a plastic bag and refrigerate until cool. When ready to bake, knead the dough again for a few minutes on a lightly floured surface, then roll out to about 1/2 inch thickness.
Cut with biscuit cutter and place on a lightly greased or parchment-lined cookie sheet about 1 inch apart. Bake in a 400-degrees oven for 15 to 20 minutes, or until lightly browned on top.
Makes 10 to 12 biscuits.
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