Sweet Potato Biscuits Adapted from Food & Wine Recipes



One ½ pound sweet potato

1 ¾ cups all-purpose flour

1 Tablespoon brown sugar

2 ½ teaspoons baking power

½ teaspoon baking soda

¼ teaspoon grated nutmeg

1 teaspoon salt

½ cup chopped pecans, diced

7 Tablespoons unsalted butter, cold, and diced into small pieces

1/3 cup low fat buttermilk



Pre-heat oven to 425 °F

Wash sweet potato and then, poke it several times with a fork.

Cook in microwave for 3-5 minutes at full speed until soft.

Cut in half, scoop out flesh, and smash with a fork. Allow to cool.

Then, measure out ¾ cup and save leftover sweet potato for another use, such as adding it to a squash soup or purée.

Put all of the next seven dry ingredients (including the nuts) into a food processor and pulse until mixed.

Add the cold butter and pulse until mixture looks like corn meal.

Then, add the buttermilk and the smashed sweet potato, pulsing until a ball is formed.  Do not overwork or biscuits will be tough.

Place dough on a floured surface and knead it for several minutes until smooth. 

Roll out to approximately 1/2 inch and cut into rounds.  I use a very small cutter and end up with 24 biscuits.

Put on a baking sheet lined with a silicone baking mat, one inch apart.

Bake for 15 minutes.  I turn my trays half way through the cooking process.

Serve warm with more sweet butter or honey mustard, especially if you are serving them with ham!

These biscuits freeze beautifully.