When I found myself picking up a sweet potato biscuit at least one a week from the local coffee shop earlier this year, I decided I should try making them from scratch. Turns out, the only thing the two had in common were sweet potatoes as an ingredient. Whereas the coffee shop’s version is sweet and chewy, this version is light and buttery. Both are delicious.
I included a batch of these in a care package for friends going on a long car trip. They didn’t even make it outside the Beltway. :) Enjoy!
Sweet Potato Biscuits
Makes about 8-10 biscuits
1 lb sweet potatoes (1 large or 2 small)
2 Tablespoons milk
1 1/2 cups all-purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Preheat oven to 425 degrees with the rack in the middle. Prick the sweet potatoes in several places with a fork. Bake on a baking sheet until very tender, 60-75 minutes. Cool slightly. Halve lengthwise and discard skin. Puree in a food processor or blender, or use a potato ricer. Make ahead: Puree can be made up to 2 days in advance and stored, covered, in the refrigerator.
Transfer 1 cup puree to a bowl (reserve any remainder for another use) and stir in milk. Chill until cold, about 30 minutes.
Grease a large baking sheet or line with parchment paper. Whisk together flour, sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or fingertips until mixture resembles coarse meal. Add sweet potato mixture and stir just until a dough forms.
Drop dough in 8-10 portions onto baking sheet, spacing about 1 1/2 inches apart. Bake until lightly browned and cooked through, 18-22 minutes. Transfer to a wire wrack to cool.