Since the recipe for my Sweet Potato Cornbread was such a big hit, I thought I’d post the recipe for my Sweet Potato Biscuits. These sweet buttery biscuits are a great alternative to the usual dinner rolls and perfect for breakfast or brunch as well. You can even save some time by making them in advance.
2 cups of self-rising flour
3 tablespoons of brown sugar
¼ teaspoon of cinnamon
1/8 teaspoon of nutmeg
¼ cup of butter
3 tablespoons of vegetable shortening
1 cup mashed sweet potatoes (about 1-2 sweet potatoes, depending on size)
6 tablespoons of milk
2 tablespoons of butter, melted
1. Preheat oven to 400 degrees.
2. Combine the flour, sugar, cinnamon and nutmeg in a bowl.
6. Use a rolling pin to roll the dough out to ½ inch thickness, then cut with a biscuit cutter or the mouth of a round glass. Add a bit of flour to the rolling pin or biscuit cutter when needed to keep the dough from sticking.
Recipe yields about 15-18 biscuits. If you would like to make your biscuits in advance, follow steps 2-7 above. Place the cookie sheet in the freezer for about 30 minutes or until biscuits are frozen. Use a spatula to remove the biscuits from the cookie sheet. Place in a freezer bag, making sure to press all of the air out of the bag before sealing. Just pop them in the oven on a cookie sheet right before you are ready to serve.