Sweet Potato Biscuit Heaven

May 30, 2013

I've always been a fan of sweet potatoes and it all started with my Mama's sweet potato casserole that makes one appearance a year (at Thanksgiving). So lately, as Pete and I have tried to eat healthier, sweet potatoes have made their way into my life more than just once a year. And so, while at a seafood restaurant this past weekend, I was more than happy to try out their complimentary sweet potato biscuits. Pete and I fell in love almost instantly (with the biscuits of course, because we're already in love with each other). They were the perfect combination of salty and sweet. The warm butter spread on them made them that much more delectable. It didn't take me long to decide I was going to try making them myself. Because only having these in the OBX wasn't an option, I needed them to be available whenever I had a craving. So last night for dinner, I figured up a recipe and made some strikingly similar biscuits. I even impressed myself with the likeness in taste and appearance!

So if you haven't ever had sweet potato biscuits, it's time you introduced yourself. Besides, once you get over the sugary ingredients it takes to make them, they're healthy right?? Enjoy some sweet potato goodness in the form of drop biscuits and you'll be asking yourself how you have never had them before!

Sweet Potato Drop Biscuits
  • What You'll Need:
    • 1 cup mashed sweet potato
    • 3 TBSP canola oil
    • 1 TBSP maple syrup
    • 1 TSP apple cider vinegar
    • 1/2 TSP salt
    • 2 1/2 TBSP sugar
    • 1 cup all-purpose flour
    • 2 TSP baking powder
    • 1 TSP cinnamon
    • 2 TBSP water
  • What You'll Do:
    • Preheat the oven to 400°
    • Cook your sweet potato (I opted for the microwave instead of the oven; took approximately 8 minutes, but depending on the size you will need to adjust that).
    • Mash the cooked sweet potato until it is puréed. Do not add more than a cup or the consistency will be off for this recipe (unless of course you are doubling).
    • Add the oil, syrup, & vinegar to the mashed sweet potato and stir until mixed.
    • Add the dry ingredients to the wet ingredients and mix.
    • Next, add the water (possibly needing more or less so the consistency is the right doughiness)
    • Lastly, drop heaping spoonfuls of the dough onto a baking sheet, covered with parchment paper, which keeps the drop biscuits from having a dark brown bottom (I am not a fan of brown/burnt food). 
    • You'll have about 10 golf ball size drop biscuits; bake them for 12-15 minutes until the tops are slightly brown and springy to the touch.