When it comes to Thanksgiving, I most look forward to eating sweet potatoes, mashed potatoes and stuffing. The carb overload is enough to put me in a coma afterwards but they are comfort foods on a special day of the year. My favorite way to enjoy sweet potatoes are mashed with some butter, salt and pepper. With so much natural flavor, I’ve never seen the need to add anything additional. If you are looking for a new way to enjoy sweet potatoes or want to use up some of those thanksgiving leftovers, this recipe for Cinnamon Sweet Potato Biscuits from Melissa Potvin-Vosburgh are a great choice. Adapted from Paula Deen, these homemade sweet potato biscuits are unique and sure to be a hit with your family!
Cinnamon Sweet Potato Biscuits
Author: Melissa (Adapted from Paula Deen)
- ¾ cup cooked, mashed sweet potato
- ½ cup milk
- 6 tablespoons butter, cold & cut into pieces
- 1½ cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon butter, melted
- 1 tablespoon each, cinnamon & sugar
- Preheat the oven to 425
- Using an electric mixer, in a large bowl, whip sweet potato and milk until smooth.
- Add the baking powder, salt, cinnamon, sugar and half of the flour to a food processor with the cut cubes of butter.
- Pulse 5-6 times, add the remaining flour, pulse to cut the butter in until mixture is crumbly.
- By hand- gradually add the flour to the sweet potato, mixing in until a dough forms.
- Turn the dough out on to a lightly floured surface and knead until smooth.
- Roll out to around 1 inch thick and cut into rounds.
- Place on a cookie sheet and bake for 12-15 minutes or until golden brown.
- Brush with melted butter, sprinkle with cinnamon and sugar.
If you like an even sweet biscuit, consider serving these with some honey butter. Yum!
This isn’t the first time I’ve shared a recipe for enjoying leftover sweet potatoes. Try out this Sweet Potato Praline Quesadilla!
I hope you had a wonderful Thanksgiving spent with family!