Herb-Topped Sweet Potato Biscuits
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 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 30 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.
Featured in Food & Wine as contributed by Susan Spungen Nov 2005
Make 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.
Calories: 37kcal | Carbohydrates: 7g | Cholesterol: 6mg | Sodium: 88mg | Potassium: 100mg | Sugar: 1g | Vitamin A: 2165IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 0.3mg
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.