Sweet Potato Breakfast Biscuits

Start you day with sweet potato breakfast biscuits. Delicious on their own or as a breakfast sandwich. You can even serve any leftovers as a side for dinner.

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I finally caved and made something fall-ish. With the high temperatures still in the 80s or 90s here it’s been very difficult for me to accept the appearance of all the fall recipes. Don’t even get me started on the fall (and even winter) decor seen and sold in stores. But unfortunately the end of peach season meant my cravings had to be directed elsewhere.

As a result, while in Boston most recently I made not one but FOUR recipes that use sweet potato. I’m going to space the recipes out a bit, but to start I figured we should begin with the most important meal of the day – dessert breakfast!

These sweet potato breakfast biscuits are the perfect carb to sandwich around your favorite breakfast sandwich ingredients. These biscuits were loved so much, some were actually eaten all by themselves. They are a great side to fall entrees as well.

I bet a nice homemade cinnamon-honey butter would’ve been great on them too – if they had lasted long enough for the idea to pop into my head. Wishful thinking.

One year ago: Chicken Pot Pie Wellington

SWEET POTATO BREAKFAST BISCUITS

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Yield: 10-12 biscuits Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3.5 oz. cooked and mashed sweet potato (approximately 1/2 cup)
• 1-1/2 to 2 cups all-purpose flour
• 1/2 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp unsalted butter, cold and cut into pieces
• 1/2 cup milk
• Poached or over-easy eggs
• Cooked bacon or breakfast sausage
• Sliced cheese

Directions

1. Preheat oven to 425 degrees.
2. In a large bowl, combine 1-1/2 cups flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain.
3. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined, but not overmixing. Use your hands if needed to bring the dough together, or add more flour if too sticky.
4. Use a 1/4 cup measure or large cookie scoop to drop batter onto a nonstick baking sheet*. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. Remove from oven and allow to cool on baking sheet for 10 minutes.
5. While biscuits are baking and cooling, prepare your breakfast sandwich ingredients. Assemble and enjoy!

Notes

* Or roll dough on a sheet of parchment paper then use a biscuit cutter to shape the dough into rounds

Source: How Sweet It Is

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Post updated 12/13/2023, photo above is the original.