If you read my last post you know that I love pancakes. Biscuits are another favorite of mine. My Mom used to make what she called “yam cakes” which was basically a biscuit that had yams or sweet potatoes in it. A few years back I got a hankering for those yam cakes and called Mom to ask for the recipe. Long story short, she hadn’t made them in years and didn’t know where the recipe was. Sooooo, I started experimenting until I came up with a recipe that worked and don’t tell Mom but it is better than the one she made.
If you try to eat healthy you will be pleased to know these biscuits have less fat, less flour, and milk than the typical biscuit recipe and the sweet potatoes add fiber. If you love fall foods you will love this one. It is loaded with cinnamon, all spice, and pumpkin pie spice. These biscuits are good with jelly or honey. My favorite topping on them is homemade cinnamon spiced pear honey.
Sweet Potato Biscuits
- 1 1/4 C flour
- 1 T baking powder
- ½ t salt
- 1 t cinnamon
- ½ t allspice
- ½ t pumpkin pie spice
Cut in 3 T butter until mixture is crumbly. Then cut in 1 ¼ C mashed sweet potatoes. You can use canned or home grown.
Add ¼ c milk all at once and stir until mixture comes together. Place on lightly floured board and knead 10 times. Roll out or just pat it flat on floured surface to 1/4 inch thickness. Cut with biscuit cutter or the opening of a pint sized jar and place on cookie sheet. (I like to stack 2 together for a thicker biscuit) Bake @ 450 for 12 minutes or until golden and puffed.