May 12, 2010

Sweet Potato Biscuits

holiday, nuts, quick bread, sweet potatoes, Thanksgiving Recipes

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52 ratings

Prep time: 20 minutes
Baking time: 12 to 14 minutes
Servings: Makes 12 biscuits

A basket of these biscuits graced the table of more covered-dish suppers than we can count.

Ingredients

2 1/2 cups all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup vegetable shortening
1/2 cup chopped pecans
3/4 cup mashed canned sweet potatoes
1/2 cup milk

Directions

1

Preheat oven to 450°F. Combine flour, brown sugar, baking powder, salt, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans.
2

Combine sweet potatoes and milk in separate medium bowl; beat with wire whisk until smooth.
3

Make well in center of flour mixture. Add sweet potato mixture; stir until the mixture forms a soft dough that clings together and forms a ball.
4

Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Roll or pat dough to a 1/2-inch thickness. Cut out dough with floured 21/2-inch round biscuit cutter.
5

Place biscuits 2 inches apart on ungreased large baking sheet. Bake until golden, about 12 to 14 minutes Serve warm.

Grandma's Secret Trick

Leftover Sweet Potato Biscuits were a great discovery when we visited Grandma. She split the orange-colored biscuits horizontally in half, spread them with softened cream cheese and layered on slices of smoked ham and sharp Cheddar for mini-sandwiches. To satisfy a sweet tooth, she toasted the split biscuits and spread them with honey, jam or peanut butter.