My husband and I are huge sweet potato fans. When I was thumbing through an old issue of Food Network and came across this recipe I knew it would be one that I would HAVE to try. Because not everyone is a fan of rolls, this is a great addition or replacement at your Thanksgiving get together. Personally, I will probably have both at my dinner. These are exactly what the title says: FLUFFY! The flavor is buttery and oh so perfect. I could hardly wait until they cooled out of the oven before I sank my teeth in to one. I’m a bread fiend. It was everything I hoped for and I’ll feature these on my menu time and time again for sure.
Paula Deen's Fluffy Sweet Potato Biscuits
This take on Paula Deen's Fluffy Sweet Potato Biscuits will have you coming back for seconds!
- 3/4 c. cooked mashed sweet potato about 1 large sweet potato
- 1/3 - 1/2 c. whole milk as needed
- 1 1/2 c. all-purpose flour plus more for dusting
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 6 tbsp. cold unsalted butter cut in to small bits
Preheat oven to 425 F. Grease baking sheet with butter, oil, or cooking spray.
- In a small bowl whisk together the sweet potato and milk (less up front, and more if needed). Set aside.
- In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter (or a fork if you don't have a pastry cutter) until the mixture is a crumbly texture or resemble coarse meal. Add the sweet potato mixture and gently fold to combine. Add the remaining milk a little at a time until all of the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
- Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2-3 times with the palm of your hand until the dough comes together. Pat the dough out into a 1/2-in thick round. Using a 2 1/2-in round biscuit cutter, cut the dough in to biscuits, Gently reroll the scraps and cut out more biscuits.
- Place on to prepared baking sheet and bake 12-14 minutes or until light golden brown and firm to the touch. Serve warm or at room temperature.
[My 2 Cents]
The easiest way I found to mash my potato was to peel and cube it, then cover with water and boil in a small pot until tender; 15-20 minutes. Then once my potato was softened it was super simple to mash with my potato masher, in a blender, or food processor, or even with an emersion blender (I went with the emersion blender). Another option if you've got time on your hands would be to bake the potato first, but that would take upwards of an hour or so.
Adapted from Food Network Magazine, Thanksgiving Issue Volume 4 Number 9 11/2011