These tender biscuits combine the earthiness of roasted sweet potato with crunchy pecans and a touch of maple syrup. Perfect for autumn mornings or holiday brunches.
Ingredients
- 1 medium sweet potato, roasted and mashed (about 3/4 cup)
- 2 cups unbleached all purpose flour
- 1 tbsp baking powder
- 1 tsp Redmond Real Salt
- 1/2 tsp cinnamon
- 6 tbsp cold butter, cubed
- 1/2 cup pecan halves, chopped
- 1/2 cup cold buttermilk
- 2 tbsp TN maple syrup
- 1 large egg
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Roast sweet potato 35-40 minutes until tender. Cool, peel, and mash until smooth.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Stir in chopped pecans, then add mashed sweet potato, buttermilk, maple syrup, and egg. Mix just until dough comes together.
- Turn dough onto floured surface and gently pat into 3/4-inch thick rectangle. Cut into 8-10 biscuits.
- Place on parchment-lined baking sheet and bake 15-18 minutes until golden brown.
Notes
- Toast the pecan halves for 5-8 minutes before chopping for deeper flavor
- Add a pinch of nutmeg along with the cinnamon for extra warmth
- These freeze well - wrap individually and reheat in a 350°F oven
- Substitute walnuts if pecans aren't available
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