Oven Baked
Sweet Potato Biscuits with Maple Butter
Ingredients
- 1 small microwavable sweet potato
- 2½ cups all purpose flour
- 2 Tbsp brown sugar
- 1 Tbsp baking powder
- 1 Tbsp kosher salt, divided
- ½ tsp ground cinnamon
- ¾ cup cold butter, cubed
- ⅓ cup buttermilk
- 1 large egg, lightly beaten
- ¾ cup butter, softened
- ⅓ cup maple syrup
Instructions
- Preheat oven to 425°F. Microwave sweet potato according to package directions. Let cool. Remove and discard potato skin; mash potato pulp until smooth.
- Whisk together flour, sugar, baking powder, 2 tsp salt, and cinnamon in a large bowl. Cut in cold butter using a pastry blender or two forks until mixture is crumbly.
- Whisk together sweet potato puree and buttermilk in a separate bowl; gradually add to flour mixture until a shaggy dough forms, adding more buttermilk if needed.
- Turn out dough onto a lightly floured surface and pat or roll dough to 1-inch thickness. Cut dough with a 2-inch round cutter, re-rolling scraps as needed. Place on a lightly greased baking sheet.
- Brush tops of biscuits with beaten egg. Bake 15 to 20 minutes or until golden brown.
- Meanwhile, beat softened butter with a mixer on medium speed until light and fluffy. Add syrup and 1 tsp salt; beat until well blended. Serve biscuits with maple butter.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
354
|
354
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 4 | 4 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 687 | 687 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 8 | 8 |
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