Maple-Glazed Sweet Potato Biscuits
Delight in the comforting taste of Maple-Glazed Sweet Potato Biscuits, a unique twist on a classic Southern treat. These fluffy biscuits are infused with the natural sweetness of sweet potatoes and finished with a delightful maple glaze, making them a perfect addition to your brunch or dinner table.
Prep time: 10 minutesCook time: 15 minutesServes: 8
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup unsalted butter, chilled and cubed
1 cup mashed sweet potatoes
1/4 cup whole milk
2 tablespoons maple syrup
1 tablespoon butter, melted
1 tablespoon maple syrup for glaze
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
3. Add the chilled, cubed butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the mashed sweet potatoes, milk, and 2 tablespoons of maple syrup until smooth.
5. Gradually add the sweet potato mixture to the dry ingredients, stirring until just combined.
6. Turn the dough onto a floured surface and gently knead until it comes together.
7. Roll out the dough to about 1/2 inch thickness and cut with a biscuit cutter.
8. Place the biscuits on the prepared baking sheet and brush the tops with melted butter.
9. Bake for 12-15 minutes or until golden brown.
10. For the glaze, combine 1 tablespoon maple syrup with the remaining melted butter and brush over warm biscuits before serving.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating
To reheat, wrap biscuits in foil and warm in a 350°F oven for 5-7 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
