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.
Servings 30 biscuits
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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.
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