This is one of my favorite fall / winter comfort foods. It’s super easy and a total crowd-pleaser for kids and adults alike. The amounts on the ingredients — particularly the cinnamon, sugar, sweet potato, and milk — are flexible and can be adjusted to suit your tastes.
½ c. cold butter, cut into small chunks
2 c. flour
1 T. baking powder
1 t. salt
1 t. cinnamon
1/4 c. brown sugar *
One large sweet potato, cooked, peeled, and mashed (about 1 c.) **
¼ c. milk
Mixing with a food processor:
Using the pastry blade, combine the flour, baking powder and salt. Pulse the butter into the flour until it makes a crumbly mixture. Add the brown sugar and cinnamon and combine. Mix in the sweet potato briefly, then drizzle the milk while the blade is running until the dough forms a ball and clears the sides.
Mixing by hand:
Combine the flour, baking powder and salt in a large bowl. Cut the butter into the flour with a fork, knife, pastry blender, or by rubbing it together with the palms of your hands until it makes a crumbly mixture. Add the brown sugar and cinnamon and combine. Mix in the sweet potato briefly with your hands (grease your hands first – it’s messy, but the dough mixes much better with your hands than with a spoon), then add the milk and continue to squeeze the ingredients together until combined. The dough should be soft and slightly sticky. You may still see flecks of uncombined butter, which is fine.
Divide the dough into 10-12 equal parts and place them on a lined or greased baking sheet. I usually just grab a small handful of dough and roll it lightly into the shape of a hockey puck before placing on the sheet, or I roll the dough into a log and slice it into 12 thick discs. Bake the biscuits at 375 degrees for 15-20 minutes, or until the edges are just starting to brown. These are best fresh, and they disappear quickly. Luckily, they’re easy enough to make that you can whip them together with a few spare minutes next time your family asks for them!
* If you prefer, you can use honey instead of brown sugar – just adjust the amount of milk you use to compensate for the extra moisture.
** I often pre-cook and freeze mashed sweet potato in 1-cup portions so that I can pull it out any time I want to make this recipe.