Sweet Potato Biscuits

I like to wake up late on Sunday mornings and enjoy a long, leisurely breakfast.  Now that the weather has cooled, I love to have something baking in the oven to help warm the house.  Oven-baked goodies are much better than any old heater!  And in honor of my love of Sunday breakfast, I am adding a new feature.  Every Saturday, I will post a delicious breakfast recipe that I hope you will share (and enjoy) with your family.

A couple of months ago, I mentioned that I bought 6 pounds of sweet potatoes.  I used a few of the camotes (sweet potatoes) to make Sweet Potato fries and other savory dishes.  I steamed the rest of the camotes, scooped out the flesh and froze it in 1 cup portions. 

I still have a couple of baggies of Sweet Potato puree set aside for making pie. But most of it has been used to make Sweet Potato Biscuits.  They are so good! (Sigh!)  Sweet Potato Biscuits are quickly becomming a family favorite.   

Sweet Potato Biscuits

Ingredients:

• 2 cups flour
• 1-1/2 teaspoons baking powder
• 3/4 cup sweet potato puree
• 1/4 cup brown sugar, packed
• 1/2 cup melted butter
• 1/2 cup milk

Directions:
In a small bowl, sift together the flour, baking powder and salt; set aside.

In a large bowl, mix together the sweet potato puree, brown sugar and melted butter until well combined..

Stir in the milk.

Add the flour mixture to the sweet potato mixture.  Mix together until no flour is visible. 

Place dough on lightly floured surface.  Knead for 2 minutes. (Look at the yummy bits of sweet potato peeking through!)

 

Lightly dust rolling pin with flour.  Roll out dough to 1/2 inch thickness.  Cut out desired shape with a 2-inch cookie cutter.  (Do NOT twist cookie cutter!  That prevents the biscuits from rising.)

Place biscuits 1-inch apart on a lightly greased cookie sheet or baking pan.  Bake at 400º F for about 15 minutes or until light golden brown. 

For extra goodness, brush the tops of the biscuits with additional melted butter when removed from the oven.

Enjoy!!!

With Love,
Leslie Limon

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