Cinnamon Sweet Potato Butter (double if you want to serve the butter alongside the biscuits)
4tablespoonsbutter, softened
2tablespoonspowdered sugar
⅛teaspooncinnamon
1tablespoonmashed sweet potatoes
Instructions
In a large bowl sift together flour, baking powder, salt, and baking soda.
Cut in shortening and butter using a pastry cutter until crumbly.
Stir in mashed sweet potatoes and heavy cream until a dough forms.
Turned the dough out on a floured surface, flour your hands and knead quickly and gently until the dough is smooth. (Sprinkle a little flour over the dough if needed to prevent it from sticking to your hands and surface, but not too much)
Fold the dough into several layers to create layers in the dough and then flatten out into a 1-inch thick rectangle.
Dip a 3-inch biscuit cutter into flour and cut out the biscuits. (Use a sharp biscuit cutter and be sure not to twist the cutter.)
Place on to a baking sheet with the sides touching. (You can brush the tops very lightly with heavy whipping cream to help with browning if desired)
Bake for 12-14 minutes.
Make the cinnamon sweet potato butter but combining all of the ingredients in a bowl until creamy.
Brush biscuits with the butter as soon as they come out of the oven.
Serve hot or at room temperature with remaining cinnamon sweet potato butter. . (The sweet potato flavor is strongest once they have cooled and sat for a while.)
Video
Notes
To Make Sweet Potato Puree: First, peel and dice a 1lb sweet potato into small chunks. Next place them in a pot and cover them with water. Bring to a boil and boil until the potatoes are super tender and can be mashed easily with a fork. Drain and place into a bowl. Mash with a fork until smooth and creamy. (You can also blend using a little bit of water if needed if there are a lot of strings or if you prefer not specks of sweet potato in the dough.) Refrigerate puree until ready to use.