Name: Sweet Potato Biscuits
Prep time: 20 min
Yield: 8 Biscuits

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Sweet Potato Biscuits

Take your biscuits to the next level with Bruce’s Yams! These Sweet Potato Biscuits are fluffy and sweet, and the fresh black pepper gives them a savory bite.

Prep Time:

20 minutes

Cook Time:

20 Minutes

Servings:

8 Biscuits

Ingredients:

Biscuits:
2 cups all-purpose flour
1 tbs. baking powder
1 tbs. granulated sugar
1/2 tsp. fine salt
1/2 tsp, ground black pepper
1/4 tsp. baking soda
1/2 cup whole milk
1/4 cup heavy cream
1 cup Bruce’s Yam Cut Sweet Potatoes; mashed & drained
1 stick frozen, unsalted butter
Cranberry butter:
1 stick softened unsalted butter
1/4 cup whole cranberry sauce
1/4 tsp. salt

Steps to Prepare:

Heat oven to 400°F.
Combine all dry ingredients in a large mixing bowl and set aside.
In a separate large bowl, mix together milk, cream and mashed Bruce’s Yams Cut Sweet Potatoes until evenly combined.
Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk/cream mixture and mix lightly until dough forms.
Turn dough out onto a floured surface and knead just until it comes together, about 30 seconds (the dough will not be smooth). Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds.
Place rounds on a parchment lined cookie sheet and bake for 18-20 minutes or until golden brown. Serve with cranberry butter, if desired.
To make cranberry butter, stir all ingredients together until mixed well.

Sweet Potato Biscuits

Take your biscuits to the next level with Bruce’s Yams! These Sweet Potato Biscuits are fluffy and sweet, and the fresh black pepper gives them a savory bite.

Prep Time:

20 minutes

Cook Time:

20 Minutes

Servings:

8 Biscuits

Ingredients:

Biscuits:
2 cups all-purpose flour
1 tbs. baking powder
1 tbs. granulated sugar
1/2 tsp. fine salt
1/2 tsp, ground black pepper
1/4 tsp. baking soda
1/2 cup whole milk
1/4 cup heavy cream
1 cup Bruce’s Yam Cut Sweet Potatoes; mashed & drained
1 stick frozen, unsalted butter
Cranberry butter:
1 stick softened unsalted butter
1/4 cup whole cranberry sauce
1/4 tsp. salt

Steps to Prepare:

Heat oven to 400°F.
Combine all dry ingredients in a large mixing bowl and set aside.
In a separate large bowl, mix together milk, cream and mashed Bruce’s Yams Cut Sweet Potatoes until evenly combined.
Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk/cream mixture and mix lightly until dough forms.
Turn dough out onto a floured surface and knead just until it comes together, about 30 seconds (the dough will not be smooth). Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds.
Place rounds on a parchment lined cookie sheet and bake for 18-20 minutes or until golden brown. Serve with cranberry butter, if desired.
To make cranberry butter, stir all ingredients together until mixed well.

Share This Recipe:

Sweet Potato Biscuits

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Sweet Potato Biscuits

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Share This Recipe:

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