rachel’s sweet potato biscuits

I repeat, I’m all about the crockpot right now.

Tonight I used it to make 1-2-3 soup. To accompany it, I made some sweet potato biscuits, the recipe for which I got from Rachel, a good friend and fellow RA. They were such a delight – a slightly sweeter, slightly smoother biscuit (with the texture of a pumpkin cookie) that I served with homemade maple cinnamon butter. Sweet potato biscuits are now another staple in the category of vegetables-in-baked-goods, which also includes carrot cake, pumpkin chocolate chip bread, and chocolate zucchini bread.

Sweet Potato Biscuits:

  • 1 cup boiled sweet potatoes, mashed
  • ½ cup butter, melted
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 3 Tbs brown sugar
  • Dash of cinnamon
  • ⅔ cup buttermilk (add a tablespoon of lemon juice to almost ⅔ cup of milk)

Preheat oven to 435° F. Mix dry ingredients in a bowl and set aside. In medium bowl, beat butter into sweet potatoes. Add dry ingredients. Stir in a little of the buttermilk at a time. Gently mix until thoroughly moistened. Drop heaping tablespoons onto pan. Baste with buttermilk (optional). Bake 20-25 minutes or until lightly browned.

To make the maple cinnamon butter, I melted 1/4 cup of butter with 1/8 cup of maple syrup, mixed well, added a dash of cinnamon, and refrigerated until it was solid. It complemented the biscuits perfectly.




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