Sweet Potato Biscuits
Sweet Potato Biscuits recipe from the Delaware Grown Website
- 4 sweet potatoes
- 2 cups flour
- ½ cup shortening
- ²/3 cup sugar
- ½ Tbsp baking powder
- 1 tsp salt
- Peel and cook sweet potatoes. Mash sweet potatoes into 2 cups.
- Preheat oven to 425°F.
- Mix dry ingredients together. Cut in shortening. Add mashed sweet potatoes to make a soft dough.
- Pat out on a floured surface and cut using a 2¼ inch biscuit cutter or floured drinking glass.
- Place on baking sheet. Bake for 10-12 minutes.
Handling & Storage
Select sweet potatoes that are small to medium in size with smooth skin, avoiding those with soft spots.
Store in a cool, dry place for up to a month.
Prior to preparing, scrub with a vegetable brush under cold water. You can peel sweet potatoes, but the skin is edible.
Total Fat: 5.9 g
Saturated Fat: 1.8 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 130 mg
Total Carbohydrates: 22.9 g
Dietary Fiber: 1.1 g
Sugars: 7.5 g
Protein: 1.7 g
*Serving suggestion: Enjoy with a drizzle of honey.