Easy Sweet Potato Biscuits

Ingredients

• 1 sweet potato (about 1 lb.), peeled and roughly chopped into approximately 1 inch pieces
• 3/4 cup milk
• 1/4 cup pure maple syrup
• 2 cups all purpose flour (measured correctly by scooping and leveling - see recipe notes)
• 4 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground cinnamoon
• 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes

Instructions

1. 1

   Heat oven to 400 degrees F.

2. 2

   Spread roughly chopped sweet potato in a single layer on a baking sheet (line the pan with parchment or a nonstick baking mat if you're worried about it sticking) and bake for 15-20 minutes until pieces are easily pierced with a fork.

3. 3

   Remove sweet potato from oven and let cool COMPLETELY.

4. 4

   Turn oven heat up to 450 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.

5. 5

   Add cooled sweet potato, milk, and maple syrup to a blender or food processor and puree until smooth. Set aside.

6. 6

   In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.

7. 7

   Add cold cubed butter to flour mixture and cut it into the mix with your hands or a biscuit cutter until the mixture is coarse and resembles cornmeal. (If you’re unfamiliar with this process, you basically just quickly rub the butter into the flour with your hands until the mixture is coarse and the butter has been broken up into small pieces).

8. 8

   Add sweet potato mixture to flour and stir until everything is just combined. The dough shouldn’t be completely smooth – we want to keep lots of butter pieces in there so the biscuits will be nice and flaky. See recipe notes for tips on making sure your dough is the right consistency.

9. 9

   Turn biscuit dough out onto a floured surface.

10. 10

    Roll or pat dough to about 2/3″ thickness. I like to gently fold my dough over on itself several times, so I have lots of butter layers working for maximum flakiness.

11. 11

    Cut biscuit rounds out of the flattened dough with a 2″ biscuit cutter.

12. 12

    Place biscuit rounds an inch apart on your parchment-lined baking sheet. Bake at 450 degrees F for 10-15 minutes until lightly browned. Serve immediately with butter and honey.