Sugar Crusted Sweet Potato Biscuits
Indulge in the irresistible charm of these Sugar Crusted Sweet Potato Biscuits, a perfect blend of rustic comfort and gourmet indulgence. Featuring creamy mashed sweet potatoes and a hint of warm cinnamon, these fluffy biscuits achieve a delicate balance of sweetness and spice. The buttery dough is topped with a sparkling, caramelized crust of granulated and brown sugar that adds a satisfying crunch to every bite. Quick to prepare with only 20 minutes of hands-on time, these golden treasures are baked to perfection in under 15 minutes. Serve them warm as a delightful breakfast treat, a side for festive dinners, or a sweet snack with your favorite cup of tea. Bursting with fall-inspired flavors, this recipe is a must-try for sweet potato lovers and biscuit enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (mashed, cooked) Sweet potato
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 6 tablespoons (cold, cubed) Unsalted butter
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 3 tablespoons (for topping) Light brown sugar
- 3 tablespoons (for topping) Granulated sugar
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, ground cinnamon, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate medium bowl, mix the mashed sweet potato, whole milk, and vanilla extract until smooth.
Gradually add the sweet potato mixture to the dry ingredients and gently fold until just combined. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Use a 2-inch biscuit cutter or a glass to cut out biscuits, re-rolling the scraps as necessary.
Place the biscuits onto the prepared baking sheet, leaving about 1 inch of space between each biscuit.
In a small bowl, combine the light brown sugar and granulated sugar for the topping. Sprinkle this mixture generously over the tops of the biscuits.
Bake in the preheated oven for 13-15 minutes, or until the biscuits are golden brown and puffed.
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm and enjoy!
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 8 mg | 2% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 76.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
