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.
Prep Time 30mins
Cook Time 20mins
Total Time 50mins
Author Hostess At Heart
1poundsweet potatoesscrubbed (1 large or 2 medium)
2-1/2cupsall-purpose flour plus additional for dusting
1/4tspground cayenne pepper
8tbspunsalted buttercold and diced
30small herb sprigssuch 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.
Featured in Food & Wine as contributed by Susan Spungen Nov 2005Make Ahead: Once cooled, the biscuits can be frozen in a resealable plastic bag for up to 2 weeks. Bake frozen biscuits in a 350 degrees F oven for 10 to 12 minutes, or until heated through.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.