Hello and Happy Fall my Friends, welcome to the fifth episode of my Fall Baking Series and to my Southern Kitchen!
Today I am making some Biscuits from scratch recipe using my 3-ingredient Biscuit recipe but with a twist, Sweet Potato Biscuits!
Simple, easy, soulful, full of Sweet Potato goodness and so fluffy and moist it just melts in your mouth brushed with a flavorful Sweet Potato Cinnamon Butter!!! Perfect for the Fall Season and a great addition to your Thanksgiving dinner coming up soon. These are so delicious and addictive!!
Ellen’s Sweet Potato recipes playlist: • Sweet Potato and Candi...
Ellen’s Fall Baking recipes playlist: • Fall Baking Recipes 🎃 ...
2 cups self rising flour
1/2 teaspoon pumpkin pie spice, recipe below
1/2 cup (1 stick) cold unsalted butter, grated
3/4 to 1 cup purée sweet potatoes (about 1 large, peeled and cut into chunks)
1 cup cold evaporated milk
Sweet Potato Cinnamon Butter
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons powdered sugar
1/8 teaspoon ground cinnamon
Pinch pure vanilla extract
1 tablespoon purée sweet potatoes
Ellen’s Magic: You can just mash the sweet potatoes with a potato masher if you don’t have a blender or food processor.
Preheat Oven to 450 Degrees
In a medium saucepan cover with water over high heat, add in the sweet potatoes, bring to a boil and let them cook until fork tender about 15 to 20 minutes. Drain the sweet potatoes and rinse under cold water to stop them from cooking. Place the cooked potatoes into a blender or food processor, add in a little water, and purée until smooth (reserve 1 tablespoon for the sweet potato cinnamon butter).
In a large bowl, add in the flour and pumpkin pie spice; whisk until well combined. Next add in the grated butter and using a pastry cutter or fork, cut the butter in until reaches coarse crumbs. Add in the cold evaporated milk and stir until well incorporated (It will be a wet and sticky). Pour the dough onto a lightly floured surface, knead a few times then flatten the dough about 3 to 6 times to create layers. Using a glass or biscuit cutter, cut them into biscuits (do not twist) and place them on a 9-inch cookie sheet line with parchment paper (you can make them any size); brush lightly on top with evaporated milk if desired. Bake for 12 to 14 minutes or until golden brown. Remove from the oven and brush the top with the sweet potato cinnamon butter. Serve and enjoy!
For the Sweet Potato Cinnamon Butter
In a small bowl, add in the butter, powdered sugar, cinnamon, vanilla extract, and purée sweet potatoes and mix until well combined.
Ellen’s Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
In a small bowl, add in the cinnamon, ginger, nutmeg, cloves, allspice, and cardamom and stir together until well combined. Store in a container until ready to use.
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