Herbed Sweet Potato Biscuits
Serves: 40 – 1½ ounce biscuits
  • 2 pounds sweet potatoes
  • 5 cups all-purpose flour, plus more for dusting
  • 1 tablespoon + 1 teaspoon baking powder
  • ⅓ cup sugar
  • 1 tablespoon herbs de provence
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 2 sticks unsalted butter, chilled
  • ½ cup milk
  1. Preheat oven to 400 degrees. Prick the sweet potatoes all over with a fork and wrap in aluminum foil. Place on a baking sheet and bake on the bottom rack of the oven for 1 hour or until they can be easily pierced with a toothpick through the foil. (This can take anywhere from 45 minutes to an hour or longer depending on the size and thickness of the sweet potatoes. Start testing after 45 minutes.)
  2. Once the sweet potatoes are cool enough to handle, remove the foil, peel/cut away the skin, and purée in a food processor until completely smooth. Set aside.
  3. In a mixing bowl, combine the flour, baking powder, sugar, herbs de provence, salt, and cayenne. With a pastry cutter or two knives, cut in the butter until the mixture resembles coarse meal.
  4. In another bowl, whisk together the milk and sweet potato purée. Add to dry ingredients and mix until well combined.
  5. Place dough on a lightly floured surface. Kneed a few times and roll out to a thickness of ½ inch. Using a 2½ inch round cutter, stamp out biscuits and place on parchment or silicone lined baking sheets.
  6. Bake for a total 20 minutes, rotating the baking sheets halfway through the baking time.
Adapted from Marth Stewart.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/herbed-sweet-potato-biscuits/