Once you've roasted the sweet potatoes, this sweet potato biscuit recipe - written by Scott Hocker, altered lightly by me - comes together in a flash, with very little drama. There's no cold butter to mess with, and with the exception beating the dough too much, you'd actually have to try really hard to screw these up. So for those that consider yourself challenged in the kitchen, Merry Christmas.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Scott Hocker
1tablespoonbutterat room temperature
1cupmashed roasted sweet potatoes(2 medium sweet potatoes, recipe below)
1/4cup (half a stick)unsalted buttermelted
1 1/3cupall purpose flour
3 1/4teaspoonsbaking powder
1 1/2teaspoonbrown sugar
Adjust the top rack of your oven so that it's at the second highest position. Preheat to 450°F (232°C). Line a baking sheet with parchment and grease with the room temperature butter.
In a large bowl, stir together the mashed sweet potatoes, milk, and melted butter. In a small bowl, combine flour, baking powder, sugar, brown sugar, and salt. Stir the ingredients well with a whisk to make sure they are aerated and well combined. Pour the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix.
Use tablespoon to scoop 12 mounds of batter onto the prepared baking sheet, each about 2-inches wide, leaving at least 1-inch between them.
Bake the biscuits until the tops brown in some parts and the biscuits sound hollow when thumped lightly with a finger, 15-20 minutes total, rotating the pan after 10 minutes. Let the biscuits cool for a few minutes, then use a knife to release them from the liner. Eat warm, slathered with salted butter and a drizzle of honey, if you like.
How to roast sweet potatoes: Preheat over to 425°F (218°C). Place your oven racks at the lowest position. Prick each sweet potato all over with a fork. (Important!! Lest they vaporize with a huge BANG. Sad panda.) Place the sweet potatoes on a foil-lined baking sheet and bake them for 45 minutes, turning them halfway through. Once done, a paring knife should slip easily into the center of the largest potato as if it were soft butter. Allow to cool, remove skins, and mash with a fork. Voila!