Spiced Sweet Potato Biscuits Food

SPICED SWEET POTATO BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450°F. Line a large baking sheet with parchment paper. Set aside.
• In a medium bowl; combine mashed sweet potato, cinnamon, nutmeg, cardamom, and 1/2 teaspoon salt together. Stir mixture together until fully combined. Then pour in buttermilk and stir again until well combined and set aside.
• In a large bowl, whisk together the flour, baking powder, brown sugar, and remaining 1/2 teaspoon salt. Mix well to break up any larger sugar pieces. Use a box grater to grate butter directly into flour mixture. Then use your fingers to work butter into flour mixture by pinching your fingers into mixture creating pea-sized bits of butter throughout.
• Pour sweet potato mixture into flour mixture and use a rubber spatula to mix until just combined.
• Empty dough out onto a lightly floured surface. Coat your hands in a little flour to handle dough and gently knead dough together. Fold dough onto itself about 2-3 times and then use a rolling pin to roll out dough into a rough rectangle (about 2 inches thick). Add a touch more flour to rolling pin to prevent sticking, only if necessary.
• Use a medium-sized biscuit cutter (or a glass cup) to stamp out biscuits but DO NOT twist cutter/glass when stamping dough. Simply stamp out biscuits (punching down and out) and place onto prepared baking sheet. Make sure biscuits are touching as it helps them to rise tall when placed together. Re-roll any remaining dough scraps to make more biscuits.
• Bake biscuits for 15 minutes or until biscuits are golden brown in color.
• Immediately brush biscuits with more melted butter and enjoy warm.

SPICED SWEET POTATO BISCUITS

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter., Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

JERK SWEET POTATO BISCUITS

Steps:

• Prick 1 sweet potato with a fork and microwave until tender, 8 to 10 minutes. Peel, mash and let cool. Mix 1 1/2 cups flour, 1 tablespoon baking powder, 2 teaspoons jerk seasoning and 1 teaspoon kosher salt in a bowl. Cut in 1 cubed stick butter. Stir in 1/4 cup half-and-half and the sweet potato. Knead, then pat into a 5 1/2-inch round. Cut into 8 wedges. Bake at 425 degrees F until golden, 15 to 20 minutes.

SPICY SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
• Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.

SWEET-POTATO BISCUITS

Steps:

• Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
• Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
• Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SWEET AND SPICY SWEET POTATO BAKE

Steps:

• In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
• Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
• Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
• *NOTE* careful not to over bake as the potatoes will become mushy.
• Delicious!

SPICY SWEET POTATO BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
• Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
• Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

SPICED SWEET POTATO DOUGHNUTS

Steps:

• In a large bowl, beat butter and sugar until blended. Beat in eggs, sweet potatoes, buttermilk and vanilla. In another bowl, whisk flour, pie spice and salt; gradually beat into creamed mixture., Turn onto a well-floured surface; pat to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, mix sugar and cinnamon; dip warm doughnuts in topping mixture to coat both sides.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
• Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

SPICY SWEET POTATO BALLS

Steps:

• Preheat oven to 400 degrees F.
• Mash sweet potatoes while they are hot, then add, butter, salt, and spices. Add egg and continue to whip until thoroughly combined. Chill until firm. Form into golf ball sized pieces and place 2 to 3 marshmallows in center of each ball. Roll in ginger snap crumbs. Place on non-stick or lightly greased baking sheet. Bake for 10 to 15 minutes.

HOMEMADE SWEET POTATO BISCUITS

Steps:

• In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
• In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
• Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
• Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
• Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.

SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY

Steps:

• Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
• Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
• Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
• Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
• In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
• Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
• Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
• Serve the biscuits warm with the spicy honey butter.
• Enjoy!

SWEET POTATO BISCUITS

Steps:

• Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
• In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
• Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
• Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
• Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
• While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.

SWEET POTATO DROP BISCUITS

Steps:

• Preheat oven to 425Ëš.
• Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
• Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
• Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
• Line 2 baking sheets with parchment paper. Using a cookie scoop-either ½ or ¼ cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
• Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
• These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
• * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
• Makes about 12 medium or 24 small (bite size) biscuits.

SPICY SWEET-POTATO BISCUITS

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of puree). Set aside.
• In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal.
• In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined.
• Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.