Herb-Topped Sweet Potato Biscuits are an easy delicious biscuit that combines the sweetness of the sweet potato with the savory herb. These biscuits are flaky and buttery with a nice little zing from cayenne pepper.
Am I the only one that wonders where time goes? I remember hearing this as a kid and thinking what are they talking about. In those days, time was measured from birthdays and summer vacation, and time never flew by. I can’t believe it’s Fall, and what is even crazier is Thanksgiving will soon be here. I love planning my Thanksgiving menu. These Herb-Topped Sweet Potato Biscuits will be on my table this year!
I had a large bag of sweet potatoes, and I always think they’re going to last forever only to discover that they’re getting ready to kick up their heels before I’m ready to use them. Once I saw the recipe for these Herb-Topped Sweet Potato Biscuits, it was a no-brainer. They had to grace my Thanksgiving table!
Herb-Topped Sweet Potato Biscuits
- 1 pound sweet potatoes scrubbed (1 large or 2 medium)
- 2-1/2 cups all-purpose flour plus additional for dusting
- 3 tbsp brown sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1/4 tsp ground cayenne pepper
- 8 tbsp unsalted butter cold and diced
- 1/3 cup whole milk
- 1 egg yolk
- 1 tbsp milk or cream
- 30 small herb sprigs such as thyme, rosemary or sage
- Prick the sweet potatoes with a fork and microwave approximately 6 minutes, or bake for 1 hour on a baking sheet. When cool to the touch, remove peel and mash. You should have 1-1/2 cups. Refrigerate until chilled
- In a large bowl, combine flour, brown sugar, baking powder, salt and cayenne pepper. Cut in the butter with a pastry blender.
- In a small bowl, mix the sweet potato with 1/3 cup of milk. Add the dry ingredients and stir with a wooden spoon until all of the flour is incorporated. Refrigerate dough for at least 15 minutes.
- Preheat the oven to 425 degrees F. On a well-floured work surface, pat out the dough until it is 1/2 inch thick. Using a 2 inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper-lined baking sheet. Re-roll the dough and stamp out more biscuits.
- Mix the egg yolk with the tablespoon of milk. Brush the tops of the biscuits and press an herb sprig into the top of each one.
- Bake the biscuits for about 20 minutes, or until golden.
These biscuits are easy to make and just delicious. You can definitely taste the sweet potatoes and I just loved the crispy flakiness. They also have a hint of cayenne pepper that makes you wonder where that little zing comes from. I do recommend that you eat them when they are warm or at room temperature. They are best fresh. They can be made in advance, frozen raw and then baked too.
Do you have family recipes that you put on your table every year? At my table is always homemade dressing, mashed potatoes and gravy and turkey of course. After that, I’ll throw in a new salad or veggie sometimes. Regardless, we always have to have that bread!
Here are a couple more recipes that are good for the holiday or anytime!