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You are here: Home / Videos / VIDEO: How to make sweet potato biscuits

VIDEO: How to make sweet potato biscuits

November 14, 2013 By Michelle Rogers

sweetpotatobiscuits

 

Fall is a great time for baking, and something my family always wants me to make for Thanksgiving and other special dinners are my famous sweet potato biscuits. They’re delicious!

But did you know that sweet potatoes are also highly nutritious? They’re rich in fiber, potassium and vitamins A and C. They also contain an antioxidant that can enhance nutrient metabolism and boost your immune system. Sweet potatoes are even associated with decreasing wrinkles.

And at just 167 calories for a thick, scrumptious biscuit, it’s a treat you can feel good about eating.

 

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2-3 baked sweet potatoes, skins removed
  • 2 tablespoons brown sugar
  • 1/2 cup melted butter
  • 1/2 to 2/3 cup milk or buttermilk

Directions:

  • Combine flour, baking powder, salt and baking soda; set aside.
  • In mixer bowl, combine sweet potatoes, brown sugar, and butter; beat until well-blended and fluffy.
  • Combine dry ingredients and sweet potato mixture; mix well.
  • Gradually add milk, 1 tablespoon at a time, mixing until a soft dough is formed.
  • Turn out onto a floured board, knead gently. Spread dough out and pat down to about 1/2″ thickness.
  • Cut with 2″ cookie cutter dipped in flour.

    View full nutrient list
  • Spray baking sheet with nonstick oil.
  • Arrange biscuits 1″ apart on baking sheet.
  • Bake at 425 for 16-18 minutes.
  • Remove biscuits from pan and cool on rack.Makes 12 1″ thick, 2.5″ wide biscuits

Gluten free flour option:

Instead of 2 cups regular flour, use 1 1/4 cups white rice flour and 3/4 cup gluten free all-purpose flour.

Tips:

  • Great for leftover baked sweet potatoes.
  • Baking sweet potatoes can be messy in the oven, so I like to place them on a foil-lined cookie sheet to bake. Never wrap any kind of potato in foil to bake. Doing so increases the opportunity for botulism — a severe food-borne illness.
  • Store biscuits in refrigerator; reheat in microwave or oven.

©Michelle Rogers, Inc.


This post contains Amazon affiliate links.

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Filed Under: Diet & Nutrition, Food, Videos Tagged With: biscuit, fall, gluten free, holidays, recipe, sweet potato, wheat free

About Michelle Rogers

I'm a Certified Personal Trainer, a Certified Group Fitness Instructor, and a Senior Fitness Specialist. Visit my fitness services website!

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Comments

  1. Teresa Hazel says

    November 29, 2013 at 8:31 am

    I made these yesterday & they were delicious! I’m getting ready to have a couple for breakfast now. Thanks for the recipe!

    • Michelle Rogers says

      November 29, 2013 at 8:56 am

      Thanks so much, Teresa! 🙂

  2. Tina Muir says

    January 12, 2014 at 6:55 am

    Wow! Those look delightful! The video will come in very handy too. I LOVE sweet potatoes and biscuits so will have to give these a try! Thanks so much for the idea! I think I will wait until I am finished with my gluten free challenge though….trying to substitute the flours may be too tricky!

About the Editor

Welcome to my healthy living blog! My name is Michelle Rogers. I am a Certified Personal Trainer (National Council for Certified Personal Trainers), a Certified Group Fitness Instructor (American … Read more

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