Sweet Potato Biscuits ~ Make Ahead for Holidays
Basic Recipe Sweet Potato Biscuits
2 c. all purpose flour
1 T. baking powder
1 T. sugar, white or brown
1 t. salt
1 t. baking soda
Mix dry ingredients
1 stick butter, cut or blend into dry mix until the size of a pea
3/4 c. milk, whole, 2%, buttermilk = whatever you have
1 c. sweet potato
Mix liquid ingredients into dry and transfer to a floured surface to cut biscuits out. Use additional flour if needed.
450 degrees for 20 minutes
Wrap in plastic wrap and then in a gallon ziplock bag and freeze.
DELISH
Sweet Potato Biscuits !
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Biscuits
2 cups all purpose flour
1/2 teas salt
1/2. teas baking soda
1 tabs. baking powder
6 tabs sugar
1 stick butter
Sweet Potato
1 cup baked mashed sweet potato
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teas nutmeg
3/4. cup of the milk of your choice ( heavy cream , whole milk , Buttermilk )
1 tabs vanilla extract
Soulful Sweet Potato Biscuits | How To Make Sweet Potato Biscuits | Ellen’s Fall Baking Series
Hello and Happy Fall my Friends, welcome to the fifth episode of my Fall Baking Series and to my Southern Kitchen!
Today I am making some Biscuits from scratch recipe using my 3-ingredient Biscuit recipe but with a twist, Sweet Potato Biscuits!
Simple, easy, soulful, full of Sweet Potato goodness and so fluffy and moist it just melts in your mouth brushed with a flavorful Sweet Potato Cinnamon Butter!!! Perfect for the Fall Season and a great addition to your Thanksgiving dinner coming up soon. These are so delicious and addictive!!
Ellen’s Sweet Potato recipes playlist:
Ellen’s Fall Baking recipes playlist:
2 cups self rising flour
1/2 teaspoon pumpkin pie spice, recipe below
1/2 cup (1 stick) cold unsalted butter, grated
3/4 to 1 cup purée sweet potatoes (about 1 large, peeled and cut into chunks)
1 cup cold evaporated milk
Sweet Potato Cinnamon Butter
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons powdered sugar
1/8 teaspoon ground cinnamon
Pinch pure vanilla extract
1 tablespoon purée sweet potatoes
Ellen’s Magic: You can just mash the sweet potatoes with a potato masher if you don’t have a blender or food processor.
Preheat Oven to 450 Degrees
In a medium saucepan cover with water over high heat, add in the sweet potatoes, bring to a boil and let them cook until fork tender about 15 to 20 minutes. Drain the sweet potatoes and rinse under cold water to stop them from cooking. Place the cooked potatoes into a blender or food processor, add in a little water, and purée until smooth (reserve 1 tablespoon for the sweet potato cinnamon butter).
In a large bowl, add in the flour and pumpkin pie spice; whisk until well combined. Next add in the grated butter and using a pastry cutter or fork, cut the butter in until reaches coarse crumbs. Add in the cold evaporated milk and stir until well incorporated (It will be a wet and sticky). Pour the dough onto a lightly floured surface, knead a few times then flatten the dough about 3 to 6 times to create layers. Using a glass or biscuit cutter, cut them into biscuits (do not twist) and place them on a 9-inch cookie sheet line with parchment paper (you can make them any size); brush lightly on top with evaporated milk if desired. Bake for 12 to 14 minutes or until golden brown. Remove from the oven and brush the top with the sweet potato cinnamon butter. Serve and enjoy!
For the Sweet Potato Cinnamon Butter
In a small bowl, add in the butter, powdered sugar, cinnamon, vanilla extract, and purée sweet potatoes and mix until well combined.
Ellen’s Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
In a small bowl, add in the cinnamon, ginger, nutmeg, cloves, allspice, and cardamom and stir together until well combined. Store in a container until ready to use.
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Sweet Potato Cookies + Sweet Potato Puree!
A soft, comforting sweet potato cookies recipe featuring homemade sweet potato puree! Learn how to make sweet potato puree and use it in these easy sweet potato cookies, or in any festive sweet potato recipes that you like.
I know pumpkin cookies and pumpkin recipes are all the rage this time of year, but I think I might love sweet potato even more! While it’s easy to find canned sweet potato puree at the grocery store, it’s also simple to make it at home with just roasted sweet potatoes and a food processor or blender.
Then, you can use that homemade puree to make sweet potato pies, cakes, or these sweet potato cookies as an easy thanksgiving dessert idea! A sweet yet simple batch of holiday cookies that you’ll enjoy baking all season long.
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RECIPES from this video:
► SWEET POTATO PUREE
► SWEET POTATO COOKIES
0:00 Intro
1:01 Sweet Potato Puree Recipe
1:52 Sweet Potato Cookies Recipe
Relevant Resources:
★ Healthy Holiday Cookies
★ Molasses Crinkles Cookies
★ Keto Sugar Cookies
★ 3 Holiday Cookie Recipes
★ Healthy Pumpkin Recipes
★ Holiday Food Anxiety & Permission
STUFF from this video:
► BREVILLE FOOD PROCESSOR:
► HAND MIXER:
► SMALL 2-TSP COOKIE SCOOP:
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DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
#Cookies #Thanksgiving #Christmas #Holiday
Vegan Southern Sweet Potato Biscuits | Vegan Soul Food
Vegan soul food & southern goodness at its finest. I'm so excited to make these sweet potato biscuits a staple in my home. Recipe below...
Check out more photos and the recipe here:
Vegan Sweet Potato Biscuits
makes 9 biscuits
3/4 cup mashed sweet potato
1/3 cup soy milk, or other plain unsweetened non-dairy milk
1 tsp apple cider vinegar
1 1/2 cup whole wheat pastry flour + more for surface
2 tbsp sugar (cane or coconut)
1 tbsp baking powder
1/2-1 tsp sea salt
5 tbsp very cold coconut oil or Earth Balance
Preheat oven to 425° and line a baking sheet with parchment paper.
Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside.
Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine.
Add the coconut oil or Earth Balance and pulse until you have a coarse meal.
Add the sweet potato mixture and pulse a couple times to fully combine.
Generously flour a clean work surface (your kitchen counter).
Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about 1/2-inch thick.
Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes), or a wide rimmed glass.
Transfer the cut biscuits onto the baking sheet.
Continue with remaining dough.
Bake for 12 minutes.
Enjoy immediately with melted Earth Balance, coconut oil, and/or Bee Free Honee or Sorghum syrup.
Keep fresh in an air tight container for up to 3 days.
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Sweet Potato Biscuits for Thanksgiving! ???? Sweet potatoes, sugar & nutmeg make these so delicious!
These delicious sweet potato biscuits have only six ingredients: self-rising flour, butter, sugar, nutmeg, sweet potato, and milk. They are easy to make and will be a nice surprise at the supper table for Thanksgiving or any time of the year.
BTW, this is an affiliate link to the cookie cutters that I ALWAYS use for making biscuits. One of my favorite things in my kitchen!
Ingredients
3 cups self-rising flour
1/2 cup sugar
6 Tbsp. butter
1 cup sweet potato
Nutmeg (a few sprinkles)
About 2/3 cup of milk (a tiny bit more if needed)
1. Mix dry ingredients.
2. Cut in butter until well blended.
3. Mash up cooked sweet potato with a fork.
4. Use fork to mix mashed sweet potato (about a cup*) to the flour mixture
5. Once sweet potato is well-mixed into flour mixture, add milk. Stir in at first with a fork, then gently use your hands to mix the dough until all of the flour mixture is incorporated with the milk and it is holding together into a workable dough. *** DO NOT KNEAD YOUR BISCUIT DOUGH. ***
6. Once it is workable, either pinch off biscuits or using a cookie cutter to cut out desired biscuit size and place on to parchment-lined pan. (You can just grease a cookie sheet if you like, but I prefer parchment paper for baking.)
7. Bake at 450º for about 12-15 minutes. Just check on the biscuits. They'll start browning a bit on top when they are done.
Enjoy!
* You can add more if you like. Just play with it, but be careful not to add too much as it will change the texture of your biscuits.
ICYMI: How to Make Perfect, Fluffy Biscuits Every Time!
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These are the cookie/biscuit cutters I use:
This is my go-to parchment paper. I get it on Subscribe & Save at Amazon