Healthy Recipes Healthy Bread Recipes Healthy Quick Bread Recipes Healthy Biscuit Recipes Sweet Potato Biscuits 5.0 (1) 1 Review These sweet potato biscuits have a tender crumb with a crispy bottom from being baked in a cast-iron pan. Freezing the dough before baking helps maintain the biscuits' shape and keeps the butter intact to give the biscuits more lift and a light texture. The sweet honey butter complements the biscuits' savory flavor. By Laura Kanya Laura Kanya Instagram Website Laura Kanya is a freelance recipe developer and tester based in Vermont. She has been active in the food industry for more than two decades in a variety of roles, including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies. EatingWell's Editorial Guidelines Published on September 1, 2022 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Photo: Photographer: Victor Protasio, Food Stylist: Karen Rankin Active Time: 30 mins Total Time: 2 hrs Servings: 12 Nutrition Profile: Egg Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 4 tablespoons unsalted butter, softened, plus 4 tablespoons cold, cubed (1/2-inch), divided 1 tablespoon honey or pure maple syrup ¼ teaspoon ground cinnamon 1 small sweet potato (8 ounces), scrubbed ¾ cup low-fat buttermilk 2 tablespoons canola oil 1 ½ cups all-purpose flour, plus more for rolling ½ cup whole-wheat flour 1 tablespoon granulated sugar 2 teaspoons baking powder ¾ teaspoon salt ½ teaspoon baking soda 2 teaspoons whole milk Directions Stir 4 tablespoons softened butter, honey (or maple syrup) and cinnamon together in a small bowl until combined. Cover and refrigerate until ready to use. Prick sweet potato with a fork and place on a microwaveable plate. Cover with a dampened paper towel; microwave on High until tender, about 12 minutes. Transfer the sweet potato to a cutting board and cut in half lengthwise. Let cool slightly, about 5 minutes. Scoop out the flesh and place in a medium bowl (discard peel); mash with a potato masher until smooth. Add buttermilk and oil; whisk to combine. Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a large bowl. Using a pastry cutter, cut the remaining 4 tablespoons cold butter into the flour mixture until the mixture is crumbly and the butter is pea-sized. Make a well in the center; add the sweet potato mixture, stirring with a fork until just combined. Transfer the dough to a floured work surface; lightly sprinkle the dough with flour. Lightly knead 8 times, then pat or roll out to an even 3/4-inch thickness. Cut rounds with a floured 2-inch cutter; transfer the dough rounds to a baking sheet. Re-roll the scraps twice to cut 12 dough rounds total. Brush the tops of the biscuits evenly with milk; freeze until firm, about 1 hour. Position oven rack in center position; preheat to 425°F. Arrange the biscuits in a 12-inch cast-iron skillet (or leave them on the baking sheet). Bake until golden brown on the edges and bottoms, about 20 minutes. Transfer to a wire rack; let cool for 10 minutes. Meanwhile, let the honey-cinnamon butter stand at room temperature until ready to serve. Serve the biscuits with the honey-cinnamon butter. To make ahead Refrigerate baked biscuits, wrapped in plastic wrap, for up to 1 week. To freeze, wrap in plastic wrap, place in a zip-top plastic freezer bag and freeze for up to 3 months. Reheat in a toaster oven or oven at 350°F for 10 to 15 minutes. Refrigerate butter in an airtight container for up to 2 weeks. Equipment 2-inch biscuit cutter Rate it Print Nutrition Facts (per serving) 195 Calories 11g Fat 23g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 1 biscuit & about 1 1/4 tsp. butter Calories 195 % Daily Value * Total Carbohydrate 23g 8% Dietary Fiber 2g 7% Total Sugars 5g Added Sugars 2g 4% Protein 3g 6% Total Fat 11g 14% Saturated Fat 5g 25% Cholesterol 21mg 7% Vitamin A 3472IU 69% Vitamin C 3mg 3% Vitamin E 1mg 4% Folate 49mcg 12% Vitamin K 3mcg 3% Sodium 302mg 13% Calcium 56mg 4% Iron 1mg 6% Magnesium 14mg 3% Potassium 87mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved