Sweet Potato Biscuits – Once Upon a Chef

Sweet Potato Biscuits – Once Upon a Chef

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Slightly sweet, buttery, and fluffy, Paula Deen’s sweet potato biscuits are hard to beat.

A few years ago on Thanksgiving day, when I was knee-deep in turkey and stuffing, I realized I had forgotten to buy bread to serve with dinner. It was too late to send my husband to the store, so as soon as my sister walked through the door, I handed her a stack of cookbooks and said, “Find an easy biscuit recipe!” Wisely, she settled on these fluffy sweet potato biscuits adapted from Paula Deen’s Southern Cooking Bible. They were such a hit, my family asked me to make them again for breakfast the next day.

What you’ll need to make Sweet potato biscuits

sweet potato biscuits ingredients

Step-by-step Instructions

You’ll need 1 cup of mashed sweet potatoes for this recipe. To make them, peel a medium sweet potato and chop it into cubes. Bring a medium pot of water to a boil. Add the sweet potato and cook until very tender, 13 to 15 minutes.

Drain.

draining sweet potatoes Then mash with a fork.

mashing sweet potatoes with a fork

Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the mashed sweet potatoes and milk. Set aside.

sweet potatoes and milk in large bowl

In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix.

blended dry ingredients in food processorAdd the chunks of cold butter.

adding chunks of cold butter to flour mixturePulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (Alternatively, this can be done by hand using a pastry cutter or your fingers.)

blended flour and butter mixture

Transfer the flour mixture to the bowl with the sweet potato mixture.

sweet potato mixture and flour/butter mixture in bowlFold until the mixture is just moistened and holds together; do not overwork the dough.

sweet potato biscuit dough

Sprinkle a small handful of flour on a clean work surface, and turn the dough out onto the surface.

floured dough on work surface Knead lightly 3 or 4 times with the palm of your hand until the mixture comes together into a smooth ball.

smooth ball of doughPat the dough into a rectangle about ¾ inch thick.

dough patted into large rectangleUsing a sharp knife, cut the dough into thirds.

dough cut into thirdsStack the pieces on top of one another.

stacked dough Pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking. Cut the dough into thirds again, and stack the pieces on top of one another. Pat into a rectangle with a final thickness of about ¾ inch.

dough patted into large rectangleDust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet.

sweet potato biscuits ready to bake Bake for 13 to 15 minutes, until the biscuits are lightly golden on top and golden on the bottom.

baked sweet potato biscuitsThe biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).


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Sweet Potato Biscuits

Slightly sweet, buttery, and fluffy, Paula Deen’s sweet potato biscuits are hard to beat.

Ingredients

For the Biscuits

  • 1 cup mashed sweet potatoes (from 1 medium sweet potato; see note)
  • ⅔ cup whole milk
  • 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 2½ tablespoons sugar
  • 1 tablespoon baking powder
  • 1¼ teaspoon salt
  • 1 stick (½ cup) cold unsalted butter, cut into small chunks

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the mashed sweet potatoes and milk. Set aside.
  3. In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, baking powder and salt; process for a few seconds to mix. Add the chunks of cold butter, then pulse a few times until the mixture resembles coarse meal with some pea-size chunks of butter within. (Alternatively, this can be done by hand using a pastry cutter or your fingers.)
  4. Transfer the flour mixture to the bowl with the sweet potato mixture. Using a rubber spatula, fold until the mixture is just moistened and holds together; do not overwork the dough.
  5. Sprinkle a small handful of flour on a clean work surface. Turn the dough out onto the surface and knead lightly 3 or 4 times with the palm of your hand until the mixture comes together into a smooth ball. Pat the dough into a rectangle about ¾ inch thick. Using a sharp knife, cut the dough into thirds. Stack the pieces on top of one another and pat out into a rectangle about ¾ in thick again, flouring the surface lightly as needed to prevent the dough from sticking.
    Cut the dough into thirds again, and stack the pieces on top of one another. Pat into another rectangle with a final thickness of about ¾ inch. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares (they will seem small). Transfer the squares to the prepared baking sheet and bake for 13 to 15 minutes, until the biscuits are lightly golden on top and golden on the bottom. The biscuits are best served warm out of the oven (though a few minutes in the oven will revive slightly older biscuits).
  6. Freezer-Friendly Instructions: The biscuits can be baked and then frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, wrap them in aluminum foil and warm in a 350°F oven until hot.
  7. Note: To prepare mashed sweet potatoes, peel 1 sweet potato and chop into cubes. Bring a medium pot of water to a boil. Add the sweet potato and cook until very tender, 13 to 15 minutes. Drain and mash with a fork.

Nutrition Information

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  • Serving size: 1 biscuit
  • Calories: 157
  • Fat: 7 g
  • Saturated fat: 5 g
  • Carbohydrates: 20 g
  • Sugar: 4 g
  • Fiber: 1 g
  • Protein: 3 g
  • Sodium: 125 mg
  • Cholesterol: 19 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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