Sweet Potato Biscuits

A mashed sweet potato keeps these biscuits tender and moist.

Sweet Potato Biscuits
16 to 18
1  biscuit
20 mins
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  • 1 cup mashed, cooked sweet potato*
  • 1/4 cup sugar
  • 1 beaten egg
  • 1 tablespoon margarine or butter, melted
  • 1 cup milk
  • 3 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/2 cup shortening
Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside.
Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined.
Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet.
Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits.


  • *

    To make 1 cup mashed potatoes, peel 2 medium sweet potatoes (about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer.

Make Ahead Tip

  • Cook and mash the sweet potato in a bowl. Cover and chill up to 1 day ahead. Cool biscuits; place in an airtight freezer container or a plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap frozen biscuits in foil. Bake in a 350 degree F oven for 10 to 15 minutes or until warm.

nutrition information

Per Serving: cal. (kcal) 182, Fat, total (g) 8, chol. (mg) 14, sat. fat (g) 2, carb. (g) 24, fiber (g) 3, pro. (g) 3, vit. A (RE) 268, vit. C (mg) 2, sodium (mg) 341, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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