Sunday, November 17, 2013

Cake Dome Sunday #40: Sweet Potato Biscuits

It's Sunday and that means I've baked something special for the Mister. It is a very rainy, cold and dreary Sunday morning and I wanted to make a stick to your ribs kind of breakfast. Oatmeal is always warm and satisfying so to bring it up a notch I made some Sweet Potato Biscuits, fried up some apple slices in butter, maple syrup, vanilla, cinnamon and nutmeg, made a pot of oatmeal and there we had a filling and very tasty breakfast.
The biscuits are basically your traditional buttermilk biscuit recipe, but incorporate some cooked and mashed sweet potato and brush the tops before baking with some buttermilk and cinnamon/sugar.  They are lightly sweet and ohhhhh so good.  I added the fried apples because the Mister loves apple pie.  You might put the fried apples on the oatmeal instead and just add a touch of butter to your biscuit slice  (that's what I did).
However you choose to serve the Sweet Potato Biscuits you are going to enjoy them!  Guaranteed!
Sweet Potato Biscuits

  • 2 cups all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold butter, cut into pieces
  • 1/2 cup cooked, mashed sweet potatoes
  • 1/2 cup cold whipping cream   
  • 2 tablespoons whipping cream
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  1. Preheat the oven to 450 degrees.  Stir together first 5 ingredients in a large bowl.  Cut in the cold butter with a pastry blender until the mixture resembles small peas and the dough is crumbly.  If using a food processor, pulse the dry ingredients with the cold butter 5 or 6 quick pulses to achieve the pea-sized, crumbly mixture.  Freeze the dough mixture for at least 5 minutes to re-chill the butter.
  2. Stir together the sweet potatoes and 1/2 cup whipping cream.  Add to the flour mixture, stirring just until the dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface (mixture will be very crumbly!  This is OK!!)  Knead dough for 1 minute and then pat it into a 3/4 inch thick circle.  Cut dough with a 2 1/2 inch round cutter, re-rolling the scraps as needed.
  4. Line a baking sheet with parchment paper; lightly grease the paper with cooking spray.  Place the biscuits on the prepared baking sheets.  Brush tops of the biscuits with 2 tablespoons whipping cream
  5. Stir together the remaining granulated sugar and 1/4 teaspoon of cinnamon.  Sprinkle the tops of the biscuits with the cinnamon/sugar mixture.
  6. Bake at 450 degrees for 13 to 15 minutes or until golden brown.  Watch carefully so as not to get too brown.
Yield:  12 biscuits
Recipe adapted from 2013 Southern Living Special Collector's Edition Fall Recipes.

These Sweet Potato biscuits would be wonderful as a side to ham and eggs, adding a slice of ham to the biscuit.   Bacon or sausage would be equally as good.
Best of all...just eat them plain!  You can't go wrong. 

Until next time,



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  1. Oh that's interesting will have to try them xx

  2. What a great combination! Thanks for sharing at Share Your Stuff Tuesdays!


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