Sweet Potato Biscuits

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Sweet potato biscuits are a staple in the American south but not so much here in New England. It only makes sense that I’d attempt to bake them since I’m a huge fan of adding fruits and vegetables to anything and I’m so glad I did.

This is where biscuit meets dessert. A perfect combination of sweetness, spice and biscuit flakiness.

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The fun begins with chopped pecans. And cinnamon. And nutmeg. And allspice. You can’t go wrong with allspice.

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The flour is spiced up and butter is blended in.

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Here is the star of the show. Roasted and mashed sweet potato.

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Everything is combined to create this beautiful round of speckled dough.

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The dough is rolled to a nice thickness and then cut out using your favorite utensil. Mine is a repurposed glass peanut butter jar.

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Messes are a byproduct of deliciousness.

Sweet Potato Biscuits

Sweet Potato Biscuits

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 cup finely chopped pecans
  • 1 cup sweet potato, mashed
  • 1/4 cup sugar
  • 1/8 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter, cold and cubed

Preheat oven to 350F. Line a cookie sheet with parchment paper.

Mix flour, baking powder, salt, spices and pecans in a large bowl. Cut in butter until it size of peas. In a separate bowl, combine mashed sweet potato, sugars and vanilla. Add to flour mixture.

Turn dough out onto a heavily floured surface and knead for until dough comes together. Roll out to 1/2″ thickness. Cut with a biscuit cutter or a mason jar. Place 2″ apart on cookie sheet.

Bake 12-16 minutes. Let cool about 2 minutes. Enjoy with butter and honey or use as bread for a sandwich!

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