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Crissi's Sweet Potato Biscuits

Crissi's Sweet Potato Biscuits

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
BALLYKFANATIC

BALLYKFANATIC

Yummy sweet potato biscuits that rival Steamer's biscuits in Chincoteague, Virginia. You'll taste no better than this! My family hates sweet potatoes, but they snatch these up every time I make them! You could also substitute pumpkin for the sweet potato and cardamom for the nutmeg.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.
  3. On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.
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Reviews

AMIJAY
7

AMIJAY

9/23/2006

I originally followed the recipe as given, but the dough that resulted was gooey and impossible to roll. In the end, I used 2 1/2 cups of flour instead of 1. The biscuits were not spectacular, but they were good. I like the flavor, which is different from a traditional biscuit, and I plan to keep this recipe and make it again.

Milliard
5

Milliard

1/4/2007

I found the dough to be gooey as well and had to add more flour. However, the taste is interesting and I am going to continue to play with this recipe.

cafe mocha
4

cafe mocha

3/9/2010

I was looking for way to get more veggies in my kids and this is it! I've made them a few times now and the trick with these is to make them as drop biscuits. They come out perfect every time and the family eats them up. I did tweak them a bit for ease and taste in our household though. I use whole milk instead of evaporated and cinnamon to replace the nutmeg. Thanks for the recipe Crissi!

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