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Sweet Potato Biscuits with Maple Bacon Butter

  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Serves: 6

Smoky and sweet with a little spice. The perfect match with turkey or ham.


1 c. cooked sweet potato, mashed and chilled

1¾  c. + ¼ c. all purpose flour, divided

2 T. light brown sugar

2½ t. baking powder

1 t. kosher salt

½ t. baking soda

¼ t. cayenne pepper

6 T. unsalted butter, chilled and cut into pieces

2 T. unsalted butter, melted

½ c. buttermilk, chilled

Maple Bacon Butter:

1 stick unsalted butter, softened

1 T. Stonewall Kitchen Maple Bacon Onion Jam

To Prepare

Preheat oven to 425°. Grease a sheet pan with butter or non-stick cooking spray. Set aside.

In a large bowl, whisk together 1¾  c. flour, sugar, baking powder, salt, baking soda and cayenne pepper. Cut in 6 tablespoons butter using a pastry blender or 2 knives, until mixture resembles coarse meal. There may be small lumps of butter in the mixture. In a small bowl, stir together mashed sweet potato and chilled buttermilk. Add to flour mixture and knead with your hands until dough just comes together. Dough will seem dry. Dump dough onto lightly floured cutting board and continue to knead until flour and butter are well incorporated. Dust with flour if dough gets sticky. Roll out the dough to 1-inch thickness.

Cut out biscuits using a biscuit cutter or the edge of a glass. Gather and roll out dough until all the dough is used. Place biscuits on prepared sheet pan. Be sure biscuits are placed close together on pan and that the edges are touching. Brush the surface of the biscuits with melted butter. Bake for 16 minutes or until biscuits are evenly browned.

Meanwhile, prepare maple bacon butter by mixing butter and jam. Serve in a small crock on the side.

To Serve

Serve warm biscuits with maple bacon butter on the side.

Makes 1 dozen 2½-inch diameter biscuits.


Eddie's Recipe Tip:

The biscuits can be made ahead and frozen until ready to use. Keep in mind, 1 cup of cooked sweet potato is about 1 medium raw sweet potato.