Sweet Potato Biscuits

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Sweet Potato Biscuits

These biscuits are moist, sweet, and best of all, are easy to make. If you are serving a crowd, I'd recommend doubling the recipe. We like to make smaller biscuits for our two young kids to enjoy. You can use a larger cutter for normal sized biscuits. Depending on the sweet potato, you may need to add a little extra flour so that the dough is not too moist.
  • Prep: 30 min
  • Cook: 20 min
  • Total: 50 min
  • Yields 12 biscuits
Sweet Potato Biscuits
  • Preheat oven to 400°F. Bring 4 cups of water to a boil in a small sauce pan.
  • 1 medium sweet potato
  • Peel and cube sweet potato. Add cubed sweet potatoes to boiling water and cook until soft.
  • Drain potatoes and place in now empty pot. Mash until smooth. Measure 1 cup of mashed sweet potato and place in a medium bowl.
  • 4 tablespoons butter
  • 1 teaspoon orange zest
  • Add butter and orange zest to bowl with mashed sweet potatoes. Stir until butter has melted.
  • ½ cup milk
  • Slowly add milk to sweet potatoes and stir until well combined.
  • 1 ¾ cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • Add flour, baking powder, and salt to bowl. Stir with a wooden spoon until fully incorporated.
  • Knead dough until pliable and rough.
  • Roll out dough onto a lightly floured surface until ¾ inch thick. Cut with a 3-inch biscuit cutter and place on an ungreased baking sheet.
  • Bake at 400°F until golden brown, about 18 to 20 minutes. Remove from oven and let cool 5 minutes. Serve with butter.
Carbohydrate Info: Total weight = 663g. Total carbs = (218g). Serving weight = 55g. Carbs per serving = (18g).
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/sweet-potato-biscuits/). Adapted from Dishing Up Maryland. (p. 234)