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.

Breads

Prep: 30 min
Cook: 20 min
Total: 50 min
Yields 12 biscuits

Nutritional Info

T1D Carbs-per-gram ratio: 0.3288

Serving Size: 55g (about 18g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

Preheat oven to 400°F. Bring 4 cups of water to a boil in a small sauce pan.
280g / 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.
217g / 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.