Sweet Potato Biscuits With Honey Butter Recipe By Tasty Food

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!

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

SWEET POTATO HONEY BISCUITS

Steps:

• If using sweet potato or yam from a can, make sure to rinse the syrup from it before mashing.
• If using a freshly-baked sweet potato, peel, mash, and let cool before using in recipe.
• Preheat oven to 400°F.
• Lightly grease a baking sheet.
• In a large bowl, combine the flour, baking powder, salt, and nutmeg.
• With a pastry blender utensil or two knives, cut in butter until mixture resembles coarse meal.
• Stir in the mashed sweet potato, half and half, and honey to make dough.
• Turn out the dough onto a floured surface.
• With floured hands, knead the dough lightly a few times to bring the texture together.
• Roll or pat dough evenly to make it 3/4-inch thick.
• With a floured 2 3/4-inch round biscuit cutter, cut into 8 rounds.
• You will need to gather scraps and re-roll to get 8 rounds.
• Place rounds on prepared baking sheet with a flat spatula and bake 20 minutes or until golden.
• Transfer to wire rack and let cool.
• Good served with ham, cheese, and honey mustard!

SWEET POTATO BISCUITS WITH HONEY BUTTER

Steps:

• In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.

VINTAGE SWEET POTATO BISCUITS WITH HONEY BUTTER

Steps:

• Preheat the oven to 450 degrees F.
• Make the biscuits: Place the sweet potatoes, milk and melted butter in a large bowl and stir until thoroughly combined.
• Set a sifter or fine-mesh sieve over a medium bowl. Resift the 1 1/4 cups flour into the bowl, then sift in the remaining dry ingredients and whisk together. Transfer the dry ingredients to the sweet potato mixture and stir just until a soft dough forms (it'll be pretty sticky).
• Turn the dough onto a lightly floured board and toss until smooth. Roll out the dough 1/2 inch thick, then stamp out as many biscuits as you can (about 15) with a 1- to 1 1/2-inch floured biscuit cutter. Place the biscuits on a parchment-lined baking sheet. Bake until just golden brown, 15 to 20 minutes.
• Meanwhile, make the honey butter: Simply whisk together the butter, salt and honey in a small bowl until smooth.
• Serve the sweet potato biscuits warm with the honey butter.

THOMAS JEFFERSON'S SWEET POTATO BISCUITS 1774

Steps:

• Preheat oven to 450°F.
• Combine the dry ingredients. Add butter with fork, food processor or pastry cutter until the texture is small crumbs.
• Combine milk and sweet potatoes. Add to flour mixture. Add pecans.
• Knead dough with your hands until it is a smooth mass. Roll out on a floured surface to 1/2" thickness and cut with a 2" biscuit cutter.
• Place on a greased baking sheet 2" apart.
• Bake for about 10-15 minutes, or until lightly browned.

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.

INSTANT POT HONEY BUTTER SWEET POTATOES

Steps:

• Place a steamer basket in the inner pot and pour in one cup of water.
• Place sweet potatoes in the basket and sprinkle with ½ teaspoon of salt.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 4 minutes. When the cook time is done, quick release the pressure. Make sure that sweet potatoes are tender, if they are not - cook for an additional 1 to 2 minutes.
• Carefully drain the potatoes and return back to the pot. Add remaining salt, butter and honey. Using a potato masher, mash until potatoes are smooth and creamy. Serve warm.
• Serves: 4; Calories: 151; Total Fat: 6 grams; Saturated Fat: 4 grams; Total Carbohydrate: 24 grams; Sugars: 8 grams; Protein: 2 grams; Sodium: 335 milligrams; Cholesterol: 15 milligrams; Fiber: 3 grams.