These Sweet Potato Biscuits are so easy to make, and they taste so good! They are perfect for any meal, whether it’s breakfast, lunch, or dinner. The sweet potatoes give them a unique flavor, and the light and fluffy texture will keep everyone asking for more! So, grab a few ingredients and get cooking!
For 20 people
- 2 medium - Sweet potatoes, peeled and diced
- 4 cups - All-purpose flour
- 1/2 cup - Light brown sugar, packed
- 5 teaspoons - Baking powder
- 1 teaspoon - Salt
- 10 tablespoons - Margarine
- 1/3 cup - Milk
- In a 3-quart saucepan over high heat, bring the diced sweet potatoes and enough water to cover to a boil. Reduce the heat to low, cover, and simmer for 12 to 15 minutes until the potatoes are fork tender. Drain the potatoes, mash, and set aside to cool.
- Preheat the oven to 425 degrees F. In a large bowl, combine the flour, brown sugar, baking powder, and salt. Cut in the margarine with a pastry blender until the mixture resembles coarse crumbs. Stir in the milk and cooled mashed sweet potatoes, mixing until just combined.
- On a lightly floured surface, pat the dough into an 8 1/2-inch square. Cut the dough in half and then cut each half into 10 equal pieces. Place the biscuits, 2-inches apart, on two ungreased large cookie sheets.
- Place the cookie sheets on two oven racks and bake the biscuits for 12 to 15 minutes until golden, rotating the cookie sheets between the upper and lower racks halfway through baking time.
Serve the biscuits warm and enjoy! They can also be stored in a tightly covered container and consumed within 1 day. Alternatively, you can wrap the biscuits in foil and freeze them for up to two weeks. Per serving: One biscuit; 200 calories. 6g fat, 33g carb.