Sweet Potato Biscuits

by Jane

My mom was known for her Sweet Potato Biscuits . I never had the recipe written down, or so I thought. As you can imagine, I have a multitude of recipes that I have collected over time. One book that I began to write recipes in was a red ledger. My grandmother had written her collection in one, so I chose to do the same. However, it was not something I committed to long-term It is there I found this written with a note on the side about it being made for my birthday in 1979. Whoa!

General directions were written down, but I altered the order a bit. Instead of using Crisco, I used Crisco Coconut Oil. Prior to beginning this expedition, I had the sweet potatoes by baking them. You could boil or microwave as well.

Whisk together the dry ingredients.

Cut in the coconut oil, or the “regular” Crisco, if desired. I have found that coconut oil(unrefined-solid) works well in baking and gives a subtle hint of a coconut flavor.  I substituted coconut oil for Crisco in Gigi’s Ginger Cookies or my Dairy Free Ginger Cookies which disappear during the Christmas season. This is the point at which  I also decided to add in freshly grated nutmeg.

Stir in the sweet potatoes until well incorporated.

Drop large scoops of dough onto a parchment paper-lined sheet pan.

OR you can flour the palms of your hands and roll each scoop of dough to smooth them out. Place them back onto pan.

Bake for 15-18 minutes at 425 degrees.

Here is the baked drop biscuit version.

Below is the smoothed out version.  Both are equally delicious, but if time is a factor, just drop and bake!


Oh, yum! A little slab of butter on these Sweet Potato Biscuits makes them perfect… not dairy-free…but perfect…..oops!

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Sweet Potato Biscuits

Prep time: 

Cook time: 

Total time: 

Serves: 18-20 biscuits

Here's my favorite version of an Eastern Shore traditional sweet potato biscuit!
Ingredients
  • 2 c. all purpose flour
  • 1 T. baking powder
  • 1 t. salt
  • 3 T. granulated sugar
  • ¾ -1 t. freshly grated nutmeg~optional, but highly recommended!
  • ¼ c Crisco/coconut oil-in solid form
  • 2 c. (or more~her words) warm, mashed sweet potatoes
Instructions
  1. Preheat oven to 425 degrees.
  2. Whisk together the dry ingredients.
  3. Cut in Crisco/coconut oil into flour mixture using pastry blender or a couple of forks.
  4. Blend in sweet potatoes using a wooden spoon.
  5. Drop dough from large scoop onto parchment paper.
  6. OR...
  7. Flour your hands and roll dough between your palms to smooth out; place back on pan.
  8. Both versions are delicious!
  9. Bake at 425 degrees for 15-18 minutes.
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