Sweet Potato Biscuits

After 7 years of incessant “I want to see the ‘real’ America” complaints from my husband (who hails from Croatia) and more importantly, a lack of funds to travel to Europe for Christmas, I finally relented to an American road trip. (Ok, so by the “real” America he just means the un-sensationalized America featured in movies, tv shows, etc.–and more importantly, the major historical and cultural centers…..New Orleans, Boston, national forests like Acadia or Yosemite, the Grand Canyon, Austin, Atlanta, Cali, the various sub-cultures and communities that live here, etc.) Not being able to bear a long and boring road trip west (having had enough experience on the Pennsylvania turnpike as a kid visiting family in Pittsburgh–not fun), we decided to head south. On our travels down to Charleston, South Carolina, we fell in love with the sweet potato biscuit. First encountered as an eggs benedict sandwich, I thought, “where have you been all my life?” Upon returning home, I knew I had to incorporate it into my repertoire and since tweaking a Paula Deen recipe I found on Food Network, I’ve been making these almost weekly. Full of vitamin A & C, sweet potatoes are super healthy and even more so if you leave the skin intact.

  • 1 1/4 cups all-purpose flour
  • 2 heaping tablespoons honey
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup mashed cooked sweet potatoes or yams
  • 1/4 cup (1/2 stick) softened butter

Preheat the oven to 450 degrees F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a cup or cookie cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. If the biscuits are browning too fast, lower the temperature.


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