Sugar-Crusted Sweet Potato Biscuits Recipe

Indulge yourself with the wonderfully delicious sugar-crusted sweet potato biscuits. These fluffy, golden brown delights enriched with the goodness of sweet potatoes and enhanced with a touch of brown sugar make for the perfect breakfast or tea-time treat.

Photos of Sugar-Crusted Sweet Potato Biscuits Recipe

The star of this recipe is definitely the sweet potato. It might not be a pantry staple for everyone, but its natural sweetness and soft texture when cooked make it an ideal ingredient for these biscuits. You can find them in the produce section of any supermarket. Also, for this recipe, we're using Martha White® self-rising flour. If it's not readily available in your pantry, you can find it in the baking aisle of most grocery stores.

Ingredients for Sugar-Crusted Sweet Potato Biscuits

Crisco® original no-stick cooking spray: This is used to ensure your biscuits won't stick to the pan. It's an essential item in baking.

Martha White® self-rising flour: A great product that already contains the right amount of leavening agents, saving you time and ensuring your biscuits rise perfectly.

Brown sugar: Adds a depth of sweetness and a slight molasses flavor to the biscuits.

Crisco® all-vegetable shortening: Adds moisture and creates a tender texture in the biscuits.

Milk: Adds moisture to the dough and helps it come together.

Sweet potato: It contributes a subtle sweetness, creaminess and a beautiful orange hue to the biscuits.

Sour cream: The acidity and creaminess of sour cream help produce a tender crumb in the biscuits.

One reader, Alicia Wilburn says:

These sugar-crusted sweet potato biscuits are a game-changer! The perfect blend of sweetness and flakiness. The aroma alone is irresistible. They're so easy to make and taste absolutely divine. I highly recommend trying this recipe - it's a delightful twist on traditional biscuits.

Alicia Wilburn

Techniques Required for Sugar-Crusted Sweet Potato Biscuits Recipe

How to prepare the sweet potato: Wash the sweet potato thoroughly and pierce it with a fork. Microwave on high for 5-7 minutes until it's soft. Let it cool, then scoop out the flesh.

How to cut in shortening: Use a pastry blender or fork to cut the shortening into the flour mixture until it resembles coarse crumbs.

How to drop dough onto the cookie sheet: Use a 1/4 cup measuring cup to scoop the dough and drop it onto the prepared cookie sheet, leaving some space between each biscuit.

How to test for doneness: To check if the biscuits are done, insert a toothpick into the center of a biscuit. If it comes out clean, the biscuits are ready.

How To Make Sugar-Crusted Sweet Potato Biscuits

Surely, these sweet potato biscuits made of mashed potatoes and rolled in sugar would be your latest snack favorite once you try it.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

Crisco® Original No-Stick Cooking Spray
2cupsMartha White® Self-Rising Flour
4tbspbrown sugar,divided
3tbspCrisco® All-Vegetable Shortening
⅔cupmilk
½cupsweet potato,canned, mashed, or mashed cooked sweet potato
⅓cupsour cream

Instructions

Heat oven to 400 degrees F.
Spray cookie sheet with no-stick cooking spray.
Combine flour and 2 tablespoons of the brown sugar in medium bowl; mix well.
Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
Combine milk, sweet potato and sour cream in small bowl; blend well.
Add to flour mixture all at once, stirring just until moistened (if dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened).
Drop dough by 1/4 cup onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition

Calories: 138.88kcal
Fat: 5.10g
Saturated Fat: 1.82g
Trans Fat: 0.42g
Monounsaturated Fat: 1.77g
Polyunsaturated Fat: 1.07g
Carbohydrates: 20.38g
Fiber: 0.73g
Sugar: 4.08g
Protein: 2.71g
Cholesterol: 4.68mg
Sodium: 261.40mg
Calcium: 96.96mg
Potassium: 75.43mg
Iron: 1.05mg
Vitamin A: 56.77µg
Vitamin C: 0.19mg

Technique Tip for Perfect Sugar-Crusted Sweet Potato Biscuits

When working with sweet potatoes in this recipe, it's important to ensure they are cooked and mashed well before incorporating them into the dough. This will ensure a smooth and even distribution of the sweet potato flavor throughout the biscuits. Additionally, when cutting in the shortening into the flour and brown sugar mixture, aim for a breadcrumb-like texture. This will result in a flakier and more tender biscuit. Lastly, be careful not to overmix the dough after adding the wet ingredients to keep your biscuits light and fluffy.

Time-Saving Tips for Making Sweet Potato Biscuits

Prep ahead: Prepare the sweet potato and sour cream mixture the night before and store it in the refrigerator. This will save time on the day of baking.

Use a food processor: Instead of cutting in the shortening by hand, use a food processor to quickly achieve the desired coarse crumbs for the biscuit dough.

Bake in batches: If your oven can accommodate multiple cookie sheets, consider baking the biscuits in batches to save time.

Freeze the dough: Prepare the biscuit dough in advance and freeze it. When ready to bake, simply thaw and proceed with the recipe for a quick and easy treat.

Invest in a cookie scoop: Using a cookie scoop to portion the dough will ensure uniform biscuit sizes and save time compared to shaping them by hand.

Substitute Ingredients For Sugar-Crusted Sweet Potato Biscuits Recipe

brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a healthier alternative to brown sugar, providing a similar sweetness and caramel-like flavor to the biscuits.
martha white® self-rising flour - Substitute with gluten-free self-rising flour: For a gluten-free version, use gluten-free self-rising flour to achieve a similar texture and rise in the biscuits.
crisco® all-vegetable shortening - Substitute with unsalted butter: Butter can be used as a substitute for shortening to add richness and flavor to the biscuits.
milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to regular milk, providing a subtle nutty flavor to the biscuits.
sweet potato - Substitute with butternut squash: Butternut squash can be used as a substitute for sweet potato, offering a similar sweet and nutty flavor to the biscuits.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to sour cream, providing a creamy texture and tangy flavor to the biscuits.

Presenting Sugar-Crusted Sweet Potato Biscuits

Elevate the plating: Arrange the sugar-crusted sweet potato biscuits in a circular pattern on a pristine white plate, ensuring each biscuit is evenly spaced and visually appealing.
Incorporate color contrast: Introduce a vibrant element to the plate by adding a drizzle of honey or a sprinkle of cinnamon to create a striking contrast against the golden-brown biscuits.
Garnish with fresh herbs: Add a touch of sophistication by garnishing the dish with delicate sprigs of rosemary or thyme, enhancing the overall visual appeal and adding a subtle aromatic element.
Utilize negative space: Embrace minimalism by leaving some areas of the plate bare, allowing the biscuits to stand out and become the focal point of the presentation.
Incorporate texture: Consider serving the biscuits on a bed of edible flowers or microgreens to introduce a textural contrast and elevate the overall visual and sensory experience.

Essential Tools for Making Sweet Potato Biscuits

Oven: You will need an oven to bake the sweet potato biscuits at 400 degrees Fahrenheit.
Cookie sheet: A cookie sheet is essential for baking the sweet potato biscuits in the oven.
Pastry blender or fork: You will need a pastry blender or a fork to cut in the shortening when making the biscuit dough.
Medium bowl: A medium-sized bowl is required to mix the flour and brown sugar together.
Small bowl: A small bowl will be used to blend the milk, sweet potato, and sour cream together.
No-stick cooking spray: This is necessary for spraying the cookie sheet to prevent the biscuits from sticking.

Storing and Freezing Sugar-Crusted Sweet Potato Biscuits

Allow the sweet potato biscuits to cool completely before storing them. This will prevent moisture from building up and making them soggy.
Place the cooled biscuits in an airtight container or resealable plastic bag. If stacking the biscuits, place a piece of parchment paper or wax paper between each layer to prevent them from sticking together.
Store the container or bag of biscuits at room temperature for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
If you want to keep the biscuits fresh for longer, you can store them in the refrigerator for up to 1 week. However, refrigerating the biscuits may cause them to dry out slightly.
To freeze the sweet potato biscuits, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
Label the container or bag with the date and contents, and freeze the biscuits for up to 3 months.
To reheat frozen biscuits, remove them from the freezer and let them thaw at room temperature for about an hour. Alternatively, you can microwave individual biscuits on high for 15-20 seconds or until heated through.
For a crispy texture, you can also reheat thawed biscuits in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through and slightly crisp on the outside.

How To Reheat Leftover Sugar-Crusted Sweet Potato Biscuits

Preheat your oven to 350°F (175°C). Place the leftover sugar-crusted sweet potato biscuits on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until they are heated through and the edges are slightly crispy. This method will help restore the biscuits' original texture and flavor, making them taste almost as good as when they were freshly baked.
If you prefer a softer texture, wrap the biscuits in aluminum foil before placing them in the preheated oven. This will help retain moisture and prevent the biscuits from drying out or becoming too crispy. Bake for 8-10 minutes, or until they are heated through.
For a quick and easy reheating method, place the leftover sweet potato biscuits on a microwave-safe plate. Microwave on high for 15-20 seconds per biscuit, or until they are heated to your liking. Be careful not to overheat them, as this can cause the biscuits to become tough or rubbery.
If you want to add a touch of extra flavor and richness to your reheated biscuits, slice them in half and spread a thin layer of butter or cream cheese on the inside. Place the halves back together and wrap them in foil before reheating in the oven or microwave. This will create a deliciously creamy center and a slightly crispy exterior.
For a unique twist, transform your leftover sugar-crusted sweet potato biscuits into a sweet and savory breakfast treat. Slice the biscuits in half and place a fried egg, a slice of bacon, and a slice of cheddar cheese inside. Wrap the assembled breakfast sandwich in foil and bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until the cheese is melted and the egg is heated through.

Random Fact About Sugar-Crusted Sweet Potato Biscuits

Sweet potato biscuits are a popular Southern dish that originated during the Civil War. They were created as a way to make use of the limited ingredients available at the time, and sweet potatoes were a common staple. The addition of sweet potatoes not only adds a unique flavor to the biscuits but also provides extra nutrients and natural sweetness. This recipe is a delicious way to incorporate this versatile and nutritious ingredient into a classic baked good.

Is Making Sweet Potato Biscuits at Home Cost-Effective?

This sugar-crusted sweet potato biscuits recipe is quite cost-effective for a household. The main ingredients, such as self-rising flour, sweet potato, and sour cream, are affordable and readily available. The use of basic pantry staples like brown sugar and vegetable shortening keeps the cost low. With an approximate cost of $8-$10, this recipe can easily feed a family of four. The biscuits are a delightful addition to any meal and can be enjoyed as a snack or dessert. Overall Verdict: 9/10

Are Sugar-Crusted Sweet Potato Biscuits Healthy or Unhealthy?

The sugar-crusted sweet potato biscuits recipe, while undeniably delicious, leans more towards the unhealthy side. The use of all-vegetable shortening, which is high in saturated fats, and the addition of brown sugar contribute to the recipe's less-than-ideal nutritional profile. Moreover, the recipe relies on self-rising flour, which often contains added salt, further increasing the sodium content of the biscuits.

To make this recipe healthier, consider the following suggestions:

Replace the all-vegetable shortening with a healthier alternative like coconut oil or grass-fed butter
Reduce the amount of brown sugar used or substitute it with a natural sweetener like honey or maple syrup
Opt for whole wheat flour instead of self-rising flour to increase the fiber content and reduce the amount of added salt
Increase the proportion of sweet potato in the recipe, as it is a nutrient-dense ingredient rich in vitamins, minerals, and antioxidants
Experiment with adding other healthy ingredients like chopped nuts, seeds, or dried fruits to enhance the nutritional value and texture of the biscuits

By making these adjustments, you can transform this recipe into a more wholesome treat that still satisfies your cravings for a comforting, sweet, and savory biscuit.

Editor's Thoughts on This Sweet Potato Biscuit Recipe

The sugar-crusted sweet potato biscuits recipe is a delightful twist on traditional biscuits. The addition of sweet potato and sour cream adds a subtle sweetness and a tender crumb, while the sugar crust provides a delightful crunch. The biscuits are easy to make and perfect for a cozy breakfast or as a side for a holiday meal. The balance of flavors and textures makes this recipe a standout choice for anyone looking to elevate their biscuit game.

Enhance Your Sugar-Crusted Sweet Potato Biscuits Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the sweet potato biscuits.

Honey Glazed Carrots: Tender carrots glazed with honey and a touch of butter, adding a sweet and savory element to complement the sugar-crusted sweet potato biscuits.

Cranberry Orange Salad: A refreshing salad with a mix of tart cranberries and sweet oranges, providing a light and fruity contrast to the rich biscuits.

Balsamic Roasted Brussels Sprouts: Crispy Brussels sprouts roasted with balsamic vinegar, offering a tangy and caramelized flavor to accompany the sweet potato biscuits.

Alternative Recipes Similar to Sugar-Crusted Sweet Potato Biscuits

Savory Stuffed Bell Peppers: Combine ground beef, rice, tomatoes, and spices to create a delicious filling for bell peppers. Top with cheese and bake until peppers are tender.

Creamy Chicken Alfredo: Cook fettuccine pasta and toss with a creamy alfredo sauce made with butter, heavy cream, and parmesan cheese. Add grilled chicken for a hearty and satisfying meal.

Fruit Salad with Honey-Lime Dressing: Mix together a variety of fresh fruits such as strawberries, blueberries, and kiwi. Drizzle with a honey-lime dressing for a refreshing and healthy dessert or side dish.

Suggested Main Courses and Desserts to Pair with Sweet Potato Biscuits

Main Courses:

Grilled Salmon: Create a mouthwatering dish featuring grilled salmon, seasoned to perfection and served with a zesty citrus salsa. The combination of smoky grilled salmon and the bright, tangy flavors of the salsa will leave your guests craving for more.

Stuffed Bell Peppers: Impress your guests with a delectable dish of stuffed bell peppers, filled with a savory mixture of ground beef, rice, and a blend of aromatic spices. The tender, roasted bell peppers provide the perfect vessel for the flavorful filling, creating a satisfying and visually stunning main course.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with a molten center when you dig your fork into it. Pair it with a scoop of vanilla ice cream for a delightful contrast of warm and cold textures.

Apple Crisp: Savor the comforting flavors of a warm apple crisp, with tender, cinnamon-spiced apples topped with a crunchy oat and brown sugar crumble. Serve it with a dollop of whipped cream or a scoop of caramel swirl ice cream for a delightful treat.

Why trust this Sugar-Crusted Sweet Potato Biscuits Recipe:

This recipe guarantees a delightful experience with its perfect combination of sweet potato and sugar. The use of sour cream adds a rich and creamy texture, while the self-rising flour ensures a light and fluffy biscuit. The addition of brown sugar creates a delightful crunch and sweetness, making these biscuits irresistible. Trust the expertise behind this recipe, as it has been meticulously crafted and tested to deliver a delightful and satisfying result. Embrace the warmth and comfort of homemade biscuits with this trusted and flavorful sweet potato creation.

Share your thoughts on the Sugar-Crusted Sweet Potato Biscuits Recipe in the Baking and Desserts forum section. We'd love to hear about your experience making these delightful treats!

FAQ:

How can I make the sweet potato biscuits more savory?

You can add some herbs and spices to the biscuit dough, such as rosemary, thyme, or a pinch of cayenne pepper, to give them a more savory flavor.

Can I substitute the sweet potato with pumpkin or butternut squash?

Yes, you can substitute the sweet potato with pumpkin or butternut squash for a different flavor profile. Just make sure to adjust the measurements accordingly.

Can I make these biscuits ahead of time and reheat them?

Yes, you can make the biscuits ahead of time and reheat them. Store them in an airtight container once they have cooled completely, and then reheat them in the oven at 350 degrees F for a few minutes until warmed through.

Can I use whole wheat flour instead of self-rising flour?

Yes, you can use whole wheat flour instead of self-rising flour, but you will need to add baking powder and salt to the flour to make it rise properly. For every cup of whole wheat flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Can I make these biscuits dairy-free?

Yes, you can make these biscuits dairy-free by using a non-dairy milk alternative, such as almond milk or oat milk, and a dairy-free sour cream substitute. Just make sure the proportions are adjusted accordingly for the best results.