Crissi's Sweet Potato Biscuits

Crissi's Sweet Potato Biscuits

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BALLYKFANATIC 0

"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."

Ingredients 40 m {{adjustedServings}} servings 230 cals

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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

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Directions

  • Prep

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  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.
Tips & Tricks
Sweet Potato Casserole II

See how to make fluffy sweet potatoes with a crunchy pecan topping.

Sweet Potato and Coconut Bread

Sweet and dense bread that's more like dessert and uses leftover sweet potatoes.

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Reviews 4

  1. 4 Ratings

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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.

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!

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.