Day 358–Spiced Sweet Potato Biscuits

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This is another of my favorite holiday recipes. I’m not making these this year because we are having mashed sweet potatoes, but they are always a hit when I make them. They are sweet, spicy and moist, with enough flakiness that they are a true biscuit and not a roll. These go very well with ham or would also be great with roasted vegetables!

Spiced Sweet Potato Biscuits

5 c. unbleached flour
1 c. packed light brown sugar
2 tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground allspice
1 c. solid frozen vegetable shortening
2 c. roasted, mashed and cooled sweet potato
1 c. heavy cream
1/2 c. chopped pecans

1. Preheat oven to 450 degrees.
2. In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice. Combine well.
3. Cut in the shortening with two knives or with your fingers, until crumbly.
4. In a separate bowl, combine the sweet potato, cream and pecans.
5. Make a well in the center of the dry ingredients and add the potato mixture. Stir with a wooden spoon to combine.
6. Turn dough onto a lightly floured surface and roll or pat dough to about 2″ thick.
7. Cut biscuits with a 2″ cutter and place biscuits about 1″ apart on an ungreased baking sheet.
8. Bake for 10-15 minutes until golden brown.
9. Serve warm to happy guests!

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8 Comments

  1. I think I might try these!!! Yum-O!! Today is cookie day but Christmas seems like the perfect day for a sweet potato biscuit, a slice of ham, and a fried egg. Yup.

    Reply
  2. Just added these to my Christmas meal plan. Can’t wait to try them!!

    Reply
    • They are really good! Hope you enjoy!!

      Reply
      • We made a few modifications: for starters, I cut the recipe in half. We used 50% whole wheat pastry flour, only 1/4 cup brown sugar, and butter instead of shortening. I kept the spice amounts the same despite halving the recipe … Verdict: they were WONDERFUL! The crispy craggy tops were caramely-crunchy-sweet, and the insides were moist, flaky and buttery. They’ll be on our table next Christmas again I suspect – the whole family thought they were miraculous with maple-dijon glazed ham! Thanks for another great recipe, and happy holidays to you and yours.

      • Thanks, Hannah! I like your modifications and halving the recipe is great unless you’re feeding a big crowd! Glad you liked them!

      • Yes, the half recipe was perfect for our family of four! With leftovers for sandwich making today 😉

  1. Spiced Sweet Potato Biscuits | Sugar Dish Me

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