Sweet Potato Biscuits

A couple weeks ago we were at Blackbird for breakfast & the special was sweet potato biscuits & gravy. It was so good I knew I had to try sweet potato biscuits at home.

My original plan was to use them as a sandwich with pulled pork as the filling but Matt said he wanted the pork in the middle to be bacon, just bacon, nothing but bacon. Ok, I can go with that though, I added a little fig & jalapeno jam to mine which gave a nice sweetness against the salty bacon.

The biscuits themselves were really easy to make especially if like me you just microwave the sweet potato. They come out really light & fluffy which surprised me, you'd think potato would make them heavy. I used a Jersey Sweet potato because those tend to be our favorite. They are really light yellow and have a mild flavor. Next time I think I'll use an oranger, stronger flavored sweet potato as we would have liked a little more of a sweet potato flavor. We will be making these again though to serve with sausage gravy, fried chicken or just some warm butter & a little honey.

Sweet Potato Biscuits
Adapted from All Recipes

1 sweet potato
3/4 c all-purpose flour
1 T baking powder
1 1/2 t sugar
3/4 t salt
2 T unsalted butter, cold
3 T heavy cream + extra for brushing on biscuits

Poke the sweet potato a few times with a fork. Microwave until soft. (On my microwave it's about 4 minutes on high.) Let cool until touchable. Peel off skin. Mash. Let cool to room temperature.

Preheat oven to 400 F.

Mix the flour, baking powder, sugar & salt together. Cut in the cold butter until about pea size. Mix in the sweet potato. Add the cream 1 tablespoon at a time until you get a soft dough.

Turn out on to a lightly floured surface. Roll out until 1/2 inch thick. Cut with a biscuit or other circular cutter. Place 1 inch apart on a baking sheet that has either been greased or lined with a silicon mat. Brush the top of each biscuit with a little cream.

Bake for 13 - 16 minutes until golden brown.

I got four 2 1/2 inch biscuits plus 1 smaller one. This would probably make six 2 inch biscuits.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski