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Epicurious

Sweet Potato Biscuits

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(3)

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Sweet Potato BiscuitsLisa Hubbard

They're flakier and lighter than your usual biscuits because we've replaced some of the butter with the carotenoid-filled root vegetable. Stash any extras for a hearty Black Friday breakfast.

Recipe information

  • Yield

    Makes 8

Ingredients

1 medium sweet potato (about 5 ounces)
1 1/4 cups whole-wheat biscuit mix
2 tablespoons chilled unsalted butter, cubed
1/2 cup lowfat buttermilk
1/4 teaspoon ground allspice

Preparation

  1. Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside. Heat oven to 400°F. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12" x 4" rectangle. Cut into 8 rectangles with a serrated knife and separate slightly. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.

Nutrition Per Serving

Per serving (per biscuit): 124 calories
5 g fat
3 g saturated)
15 g carbohydrates
2 g fiber
3 g protein
#### Nutritional analysis provided by Self
TagsBiscuitPastriesSweet PotatoPotatoRoot VegetableVegetableSideDinnerBrunchNut FreeVegetarianEasy5 Ingredients or FewerBaking

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