A slight twist on your classic biscuits! Sweet Potato Biscuits are a unique treat—the perfect addition to any meal or special occasion. Each is naturally sweet, which tastes even better with a little butter and honey. You’ll be making this recipe over and over again, especially around the holidays. Sweet Potato Biscuits are a new kind of side that will have you digging into them again and again!
Ingredients• 1 pound sweet potato • 2 1/4 cups all-purpose flour, divided, plus more as needed • 1 tablespoon baking powder • 1 tablespoon sugar • 3/4 teaspoon salt • 1/4 teaspoon ground nutmeg • 8 tablespoons butter, frozen • 1 cup whole milk, plus more as needed • butter, optional, for serving • maple syrup, optional, for serving
Use a fork to prick the skin of the sweet potatoes several times.
Place the sweet potatoes on a microwave-safe plate and microwave on high for 5 minutes.
After five minutes, use the fork to pierce the sweet potato in the thickest part. If it's not very soft all the way through, microwave until the center is very soft, about 1-2 minutes more.
Carefully remove the sweet potato from the microwave—the plate will be hot.
Use a towel to grasp the sweet potato as you cut open the skin and scoop out the flesh.
Scoop out one packed cup of sweet potato and place it in a medium bowl.
Use a fork to mash the sweet potato until smooth. Set it aside to cool further.
Preheat the oven to 400 degrees F.
In a separate large bowl, combine 2 cups of the all-purpose flour, baking powder, sugar, salt, and nutmeg. Stir until these ingredients are very well combined.
Using a cheese grater, grate the frozen butter into the bowl with the flour mixture. Take care to guard your fingers and knuckles when you get down to the end of the stick of butter. Make sure the butter remains as cold as possible during grating.
Stir the grated butter into the flour mixture until they are evenly combined.
Add the milk to the bowl with the mashed sweet potato and stir or whisk the sweet potato and milk together until they are well combined. A few small chunks remaining are okay.
Pour the sweet potato and milk mixture into the bowl with the flour and butter mixture. Stir to combine the wet and dry ingredients until one cohesive ball of dough forms. Because sweet potatoes can vary in moisture content, you may need to add extra flour or milk to the dough to get the right consistency. The biscuit dough should be slightly sticky, but not so wet that it is glossy. No dry flour should remain on the bottom of the bowl. If the dough is too dry and not forming a single ball of dough, add a couple of tablespoons of milk. If it's too wet, dust it liberally with the reserved flour.
Turn the dough out onto a well-floured surface.
Press it down into a flat circle, about 1-inch thick.
Use a biscuit cutter or a drinking glass to cut biscuits from the dough.
Gather up the dough scraps, reshape them into a 1-inch thick circle, and cut more biscuits. Repeat this until no more dough remains.
Place the cut biscuits on a parchment-lined baking sheet.
Bake the biscuits until they are golden-brown on top, about 20 minutes. Serve warm, with butter or maple syrup.