Try this Sweet Potato Biscuits recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F.
Pierce potatoes in several places. Bake potatoes until very tender; about 1 hour. Cut potatoes in half and cool slightly. Scoop flesh from potatoes into small bowl and cool completely Reduce oven temperature to 375F.
Place 1 cup sweet potato into large howl (save any remaining sweet potato for another use). Add butter and brown sugar and heat until smooth.
Sift flour, baking powder, salt, baking soda and cinnamon into medium howl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
Transfer dough to generously floured surface. Roll to 3/4-inch thickness. Using 2 1/2-inch round cookie cutter; cut out biscuits. Arrange on baking sheet. Gather scraps into ball. Reroll to 3/4-inch thickness. Cut out additional biscuits. Arrange an baking sheet.
Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 234 | ||
Calories from Fat: 143 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 42mg | 13 % | |
Sodium 91.7mg | 3 % | |
Potassium 81.1mg | 2 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 18.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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