Tag Archives: Sweet Potato Biscuits

10 Sweet Potato Recipes

10SweetPotatoRecipes

Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup of some other yummy Sweet Potato recipes I’ve made with you!

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These Sweet Potato Biscuits are just the thing for breakfast, with eggs, and they’re also great for lunch or dinner with your main dish and sides!

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Same for these Loaded Sweet Potato Muffins–good any time of day!

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Sweet Potato Bread is nice for breakfast, too, or later in the day as a snack.

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For a delicious side dish, these Maple-Pecan Sweet Potatoes are wonderful!

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Another side, Baked Sweet Potato Fries, are really tasty, and there are a variety of ways you can make them!

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I really like these Roasted Italian Potatoes, which are made with both sweet and regular potatoes.

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This Sausage Potato Bake, a yummy dish for lunch or dinner, is also a two-potato recipe, made with both sweet potatoes and red new potatoes.

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When you’re ready for dessert, you need to try this decadent Sweet Potato Cinnamon Cake with Cream Cheese Frosting.

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And this Sweet Potato Pound Cake is pretty amazing, too!

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Last but not least, here’s the Never Fail Sweet Potato Pie I made this past Thanksgiving–a very easy recipe and so good!

Hope you enjoy trying these sweet potato recipes out!

Linked to I’m Lovin’ It at Tidy Mom, Fiesta Friday at The Novice Gardener, and Inspire Me Monday at Create with Joy.

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Sweet Potato Biscuits from Around the Southern Table

Originally being from the midwest, I didn’t get my first taste of Southern food until I was in my mid-twenties. And I’ve been a fan of it ever since! There’s something about Southern cooking that is so comforting and inviting. And because I love the charm of Southern food, I decided to review a new Southern Living cookbook called Around the Southern Table by Rebecca Lang, who is a ninth-generation Southerner. This hardcover book features lots of mouth-watering photos and 150 made-from-scratch recipes that will help you bring a touch of Southern hospitality to your own table. The book is divided into these chapters:

  • Pull Up a Chair–A charming introduction with some tips on creating an inviting Southern table.
  • Sunup–Breakfast/brunch recipes like Pound Cake French Toast and Brown Butter Coffee Cake with Peaches and Blueberries.
  • Little Bites, Sips, and Jars–Appetizers, beverages, and homemade condiments.
  • Dinner Bell–Hearty main dishes like Pecan, Bourbon, and Cane Syrup Ham, Stuffed Meatloaf, and Crispy Country-fried Steak.
  • From the Oven–Casseroles, breads, and biscuits like Hoppin’ John Bake, Macaroni with Five Cheeses, and Herbed Buttermilk Biscuits.
  • Soup Spoons and Sliced Bread–Soups, stews, and sandwiches like Rich Corn Chowder and Kentucky Hot Brown Sandwiches.
  • Harvest Time–Salads and sides like Heirloom Tomato Salad and Swiss Chard with Bacon Butter.
  • Sugar Bowls–Delicious desserts like Six-Layer Caramel Cake and Pumpkin Pie with Brown Sugar Pecans.

I decided to try the Sweet Potato Biscuits because I love biscuits! And I’ve never made Sweet Potato Biscuits before, only drop biscuits. I had a feeling these would be much better than drop biscuits, and they definitely were! They are fluffy and puffy, and a biscuit-lovers dream! These would be great to make for Thanksgiving–either the main meal or for a Thanksgiving weekend brunch. Hope you get a chance to try these!

SWEET POTATO BISCUITS from Around the Southern Table

From the Author: Anytime I have leftover baked sweet potatoes, I make a batch of these biscuits. Super-moist and loaded with sweet potato flavor, they’re wonderful with ham, blueberry preserves, or butter. A little extra baking powder helps them rise.

Makes 15 biscuits (My  note: I actually ended up with 18 biscuits, so you’ll get anywhere from 15 to 18 biscuits)

  • 1 1/4 cups buttermilk
  • 1 cup mashed baked sweet potato, at room temperature
  • 4 cups self-rising soft-wheat flour (such as White Lily) (My note: I couldn’t find White Lily flour, so I used Gold Medal Self-Rising flour)
  • 1 Tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup unsalted butter (2 sticks), cut into 1/2-inch cubes and chilled
  • Parchment paper

Preheat oven to 425˚F. Stir together buttermilk and sweet potato in a medium bowl.

Combine flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender until it is crumbly and resembles small peas. Add buttermilk mixture, and stir just until dry ingredients are moistened.

Turn dough onto a well-floured surface, and knead 4 times with lightly floured hands. Pat dough to 3/4-inch thickness. Cut with a 2 1/4-inch round cutter (be very careful not to twist the cutter). Place biscuits, with sides touching, on a parchment paper-lined sheet.

Bake at 425˚F for 20 minutes or until lightly browned.

These are great hot out of the oven, spread with some butter and drizzled with a little honey! Definitely comfort food!

Are you a fan of Southern cooking, too? What’s your favorite Southern dish?