Sweet Potato Biscuits

Who would guess that the secret behind these savory biscuits is a sweet potato? They're delicious plain, but even better with a touch of honey butter.

It's a Summer Playdate, Fri., 6/1 @ 9am on NICK

Ingredients

• 1 large sweet potato
• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 4 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 8 tbsp. cold butter, cut into small pieces
• 1/2-3/4 cup cold milk

Supplies

• 2 1/2-inch circle cookie cutter

Directions

1. Step 1

   Wash the sweet potato and poke it with a fork liberally. Microwave the potato on high, turning occasionally until tender, about 5 to 7 minutes. Let the potato cool completely. Peel and mash until smooth. Measure 3/4 cup of mashed sweet potato and use the remaining for another recipe.

2. Step 2

   Preheat the oven to 400°F. Line a cookie sheet with parchment paper.

3. Step 3

   Combine the flour, baking powder, sugar, salt, and baking soda in a medium bowl. Cut the butter into the flour mixture using a pastry blender or two knives until fine crumbs. Add the sweet potato and 2/3 cup of milk and stir with a fork until the mixture just holds together. Add another tablespoon of milk if the mixture is too dry.

4. Step 4

   Transfer the mixture onto a lightly floured work surface. Pat the dough to 3/4 inch thickness. Cut out as many 2 1/2-inch circles with the cookie cutter as possible. Transfer the dough circles to the prepared cookie sheet about 2 inches apart. Reshape the scraps if necessary.

5. Step 5

   Bake until the biscuits are golden and puffed, 10 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve alone or try our Honey Butter recipe.

Nurtition Facts

• Calories: 168
• Total Fat: 8g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 21mg
• Sodium: 311mg
• Total Carbs: 21g
• Fiber: 1g
• Sugar: 3g
• Protein: 3g