I made these biscuits to accompany Wednesday’s Pork & Blackeyed Pea Chili. With a subtle sweet potato flavor and just a hint of spice, the smell alone brought my boys into the kitchen asking what was cooking! They paired perfectly with the chili…
Autumn-Spiced Sweet Potato Biscuits
1 large sweet potato
1 3/4 cups flour
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon Autumn Spice Mix (recipe below*)
8 tablespoons cold butter
1/2 cup whole milk
topping: brown sugar, butter, Autumn Spice Mix*
Heat oven to 400°F. Poke a few holes in the sweet potato and microwave 6-8 minutes until tender. Remove, split in half and allow to cool slightly. In a large bowl, sift together the flour, brown sugar, baking powder, salt and Autumn Spice Mix. Cut in the cold butter with two forks (or use your clean hands) until mixture resembles coarse crumbs.
In another bowl, using an electric mixer on high speed, mix the flesh of the sweet potato with the milk until creamy. Fold into the crumb mixture and mix gently to combine.
Flour a flat surface. Place dough on the flour and knead gently once or twice. Shape into a thick round and cut out biscuits. Re-roll the dough and continue to cut out biscuits until all the dough is used up. Place biscuits on a greased baking sheet.
Autumn Spice Mix
1 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
In a small jar, combine the cinnamon, ginger, nutmeg & allspice and mix well to combine. Use as needed.
In a small bowl combine 1 tablespoon butter with 1 tablespoon brown sugar and 1/4 teaspoon Autumn Spice Mix*. Spread a dollop on the top of each biscuit.
Bake 12-16 minutes until biscuits are cooked through. Serve immediately. Delicious!