Simple green beans with a fantastic flavor.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 biscuits |
Ingredients
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
- 2 tablespoons shortening
- ¾ cup mashed sweet potatoes
- ¼ cup milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
- Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown.
- Either canned mashed sweet potatoes, or leftover sweet potatoes can be used in this recipe. I make my mashed sweet potatoes using a little brown sugar and cinnamon, which lends a little spice to the biscuits.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 447 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was easy to follow, biscuits came out great
Yummy! I was afraid these would be too sweet, but they were mostly deliciously savory with just a touch of sweetness!
Yummy! I was afraid these would be too sweet, but they were mostly deliciously savory with just a touch of sweetness!
These biscuits are great tasting! I would add less salt and more butter next time. They didn’t rise as well as I had expected but all in all its a great recipe that is easy to tweak to preference.
I added extra sweet potato to add sweetness
They taste great, the only thing is that they don’t rise much. I will try adding more baking powder or maybe using buttermilk instead of milk…still a great recipe!
This was a great recipe! Simple and came out great! Definitely a repeat recipe for me!
Scrumptious. I used butter instead of shortening and my food processor to cut the butter in with the dry ingredients.
These were easy to make vegan, I did not need any milk but was prepared to use soy milk. We found them to be tasty and pillow soft. Would be a nice addition for any meal. I kept all the ingredients in the refrigerator until I mixed per the directions. I have linked it on my site so other vegans can enjoy.
We loved these I mashed the potatoes with a little butter, cinnamon and a little sugar. We’ll have this again!
These came out great (as I finish my second)!! I followed other’s suggestions such as using 4 tsp of brown sugar (I’ll use 5 next time), not even 1/2 tsp of salt, just a pinch, 4 tsp of baking powder and 3 tbsp of butter. You won’t really even need a 1/4 cup of milk. Pour slowly and a little at a time so that it doesn’t become soupy. These came out fluffy and light. LOVE them!! Next time I’ll add raisins, but not the extra tsp of brown sugar so they won’t be overly sweet.
Quite tasty.
Pretty good but a bit bland. Used butter i/o shortening and still needed to add butter when eating them. Needs another ingredient to make it a five-star recipe. Will try brown i/o white sugar next time.
This is an excellent sweet potato biscuit recipe. I made these for Thanksgiving 2012 and again for New Year’s Eve dinner 2012. I doubled the recipe the second go round because everyone loved them. I did make one small change in the recipe: I added about 1/4 cup brown sugar to the recipe to give it a little sweeter taste. They seem to get better each time I make them.
This worked out ok. Nothing spectacular. My husband liked them. I subbed butter and margarine for the shortening. I only had about a half teaspoon of butter and the rest of the 2 tablespoons i used margarine. I dont bake often so this is out of my comfort level. Good enough.
My grand kids love these…there were so easy to prepare and were light and flaky..I added a little more butter in that No vegetable shortiening was available… I used 3/4 stick of butter chilled and cut into cubes..it make for a more flakier dough and also added a little more of the sweet potato to give it more flavor…thanks for the recipe!
I thought this was a good base recipe. I did substitute Buttermilk for the milk and added some sharp cheddar cheese & chives to the mixture. I also used butter and not shortening (just personal preference!) They turned out fabulous. I served them with thick cut ham slices and apple butter! Yummy!
Delicious. I licked the dough off my fingers after mixing it! I patted out balls of the dough instead of rolling and cutting and that worked well for me.
Great recipe! Wish I had cut back on the salt, as recommended. I used coconut oil instead of shortening, half of the flour was whole wheat, and I laid them out on the pan with sides touching to keep them soft. The texture is marvelous and the flavor a fun change. Can’t wait to enjoy them with syrup for breakfast. I made the batch multiplied by ten to use up potatoes, so it even works in bulk, and my six and four-year-old sons helped roll them out and they still were flaky and tender!
I added some cinnamon and brown sugar when I made these and they were great. I put some raisins in about half of them and they added a nice texture. Highly recommend them!
Really yummy biscuit, but don’t expect a huge sweet potato flavor. I used a fresh, mashed sweet potato and before I incorporated it into the flour mixture, I mixed in a little brown sugar, cinnamon, and butter to give it an extra bit of sweetness. Although the biscuits don’t really taste sweet-potatoey, they are still really good and the sweet potato gives them a really nice texture. I slathered some store bought cinnamon butter (country crock) right on top and OH MY GOSH. AAMAZINGGG. I highly recommend doing this. It transformed the flavor. Made it a million times better.