Sweet Potato & Cinnamon Biscuits

Hello everyone and welcome,

Today, I am sharing my latest kitchen experiment.

I was craving biscuits but wanted to do something a little different from my traditional biscuit recipe. So I decided to give sweet potato biscuits with a hint of cinnamon a try. This recipe was taste tested by my family and a few friends and everyone was surprised by how much they liked it…….especially my daughter’s since they are not huge sweet potato fan’s. Since the recipe was such a success I had to share it.

So let’s just dive on in.

Ingredients:

1 1/2 C of organic sweet potato purée
(I used Japanese Sweet Potatoes, it’s what I had on hand).
3 1/2 C organic AP flour
3 tsp organic brown sugar (DIY recipe here)
5 TBS Organic Vegetable Shortening
1/4 tsp Pink Himalayan salt
2 TBS baking soda
1 tsp organic cinnamon (optional)

Directions:

* I used a food processor but you can totally do this by hand.

For the Sweet Potato Purée:

Preheat oven to 400 degrees. Grease the skin of the sweet potatoes. Cut sweet potatoes in half and place cut side down on a parchment-lined baking sheet. Bake for 30 minutes, until centers are cooked through. Allow to cool and scoop the sweet potatoes out of the skin. Place cooked sweet potatoes into a food processor or blender and blend until you have a smooth pureed consistency. Transfer to a medium bowl and set aside.

Biscuits

Preheat oven to 425°

In your food processor add flour, salt, baking soda, cinnamon and brown sugar (pulse for 30 seconds).

Now add your sweet potato, vegetable shortening, and milk (pulse for 30 seconds). It will look crumbly. This is the texture we need. We don’t want to over mix.

Knead on a lightly floured surface about 6 times. Use your rolling pin and rolled the dough until it’s about 1/2″ thick. Cut using a cup or biscuit cutter. Place on a parchment lined baking sheet.

Bake for 15-20 minutes. Allow them to cool and enjoy!