Sweet Potato Biscuits

Vegetarian
Sweet Potato Biscuits
45 min.
16
101kcal

Suggestions


Are you ready to sprinkle some sweetness into your baking routine? These delightful Sweet Potato Biscuits are a harmonious blend of flavor, texture, and nourishment. Perfect for a brunch gathering or as a comforting side dish, these vegetarian biscuits are sure to impress your friends and family.

With just the right amount of sweetness derived from pureed cooked sweet potatoes, these biscuits boast a unique twist on the classic biscuit recipe. They are wonderfully fluffy and light, yet hearty enough to satisfy your cravings. The addition of chilled unsalted butter creates a flaky texture, while a hint of sugar adds a touch of indulgence. Baked to a beautiful golden brown, each bite is a delightful experience that balances both flavor and health.

Not only are these sweet potato biscuits a treat for your taste buds, but they are also relatively low in calories, making them a guilt-free dessert or snack option. In just 45 minutes, you can whip up a batch that's perfect for sharing — with 16 servings, there’s plenty to go around for everyone to enjoy! Whether served warm with a dab of butter or at room temperature with a drizzle of honey, these biscuits are a versatile addition to any meal. So roll up your sleeves and let’s dive into this delightful baking adventure!

Ingredients

  • teaspoons double-acting baking powder 
  • 0.3 cup milk fat-free
  • ounces flour all-purpose
  • 0.5 teaspoon salt 
  • tablespoon sugar 
  • cup sweet potatoes pureed cooled cooked
  • tablespoons butter unsalted chilled cut into small pieces

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • blender
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, sugar, baking powder, and salt in a bowl.
  4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
  6. Turn dough out onto a lightly floured surface; knead lightly 5 times.
  7. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits.
  8. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough.
  9. Roll to a 3/4-inch thickness.
  10. Cut with a 2-inch biscuit cutter into 6 biscuits.
  11. Place the biscuits on prepared baking sheet. Discard any remaining scraps.
  12. Bake at 400 for 15 minutes or until lightly browned.
  13. Remove from pan; cool 5 minutes on wire racks.
  14. Serve warm or at room temperature.

Nutrition Facts

Calories101kcal
Protein7.86%
Fat33.01%
Carbs59.13%

Properties

Glycemic Index
20.52
Glycemic Load
10.36
Inflammation Score
-7
Nutrition Score
4.1334782378829%

Nutrients percent of daily need

Calories:101.45kcal
5.07%
Fat:3.72g
5.72%
Saturated Fat:2.28g
14.23%
Carbohydrates:14.98g
4.99%
Net Carbohydrates:14.3g
5.2%
Sugar:1.4g
1.55%
Cholesterol:9.56mg
3.19%
Sodium:133.14mg
5.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.99g
3.98%
Vitamin A:1299.04IU
25.98%
Vitamin B1:0.13mg
8.98%
Selenium:5.61µg
8.01%
Folate:30.33µg
7.58%
Manganese:0.13mg
6.54%
Vitamin B2:0.09mg
5.42%
Vitamin B3:1mg
4.98%
Iron:0.85mg
4.71%
Calcium:42.11mg
4.21%
Phosphorus:38.6mg
3.86%
Fiber:0.68g
2.72%
Copper:0.04mg
1.82%
Magnesium:6.42mg
1.61%
Vitamin B5:0.16mg
1.59%
Potassium:54.78mg
1.57%
Vitamin B6:0.03mg
1.37%
Zinc:0.16mg
1.09%
Source:My Recipes