Sunday, November 6, 2011

Game Day Snack Week 9 - Sweet Potato Biscuits (a Paula Deen recipe)

My November Food Network Magazine was FULL of yummy things that I want to try. But one stood out for a game day recipe and that was Paula Deen's Fluffy Sweet Potato Biscuits.

I love sweet potatoes, and I love biscuits, and biscuits can easily be a fantastic game day snack. You can eat them plain, you can put spreads on them or you can dip them in things like flavored dip or chili.

The recipe was relatively easy. It took me about 40 minutes from start to finish, and I only had a little trouble at the end working with the dough (as usual, doughy products usually are my downfall but I succeeded today, just had a bit of trouble). And the only other "issue" was that for some reason, I do not have a round cookie cutter. I could have used a glass to form the biscuits, but decided to use my Star of David cookie cutter instead. Hey - it worked and now we have fun star-shaped biscuits!

The biscuits turned out delicious and my husband and I both really enjoyed them. Part of me wonders if I used too much milk (I think I did, if I didn't second guess myself at one point I think my biscuits would have been a tad fluffier).

All in all, we were excited to eat these today (in addition to my husband's favorite game day creation from last season, the Pepperoni Cheese Fries), and we are excited to eat the extra biscuits with dinner this week.

I could also see making these for Thanksgiving!

I am happy to say this recipe was a success after last week's meringue disaster...

And now... the recipe (from I did not alter this in any way but next time I might just to add my own spin :-)


3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
1/3 to 1/2 cup whole milk, as needed
1 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small bits


Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).

In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal.

Add the sweet potato mixture and fold gently to combine.

Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato. (This is where I second guessed myself. I poured in some of the remaining milk and mixed and wondered if I needed more. Thinking back, I think I shouldn't have poured the rest in...oh well!)

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. (This was the only part that gave me trouble because I suck at working with dough. At least the recipe turned out okay!)

Pat the dough out into a 1/2-inch-thick round.

Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. (Or Jewish Stars, haha!)

Gently re-roll the scraps and cut out more biscuits.

Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.

Serve these fluffy biscuits warm or at room temperature.


1 comment:

  1. Thanks! I'm very excited to try these. I love sweet potatoes!