This is one of my favorite holiday recipes. We had these biscuits again this Thanksgiving, and they are marvelous! The recipe comes from Monticello, home of Thomas Jefferson, where I was lucky enough to intern in graduate school. I’ve altered the recipe a bit, replacing lard with butter (you’re welcome) and increasing the spices. They are sweet, spicy and moist, with enough flakiness that they are a true biscuit and not a roll. Great with ham or with soup!
This recipe makes a LOT of biscuits. If you don’t want quite that many, you can freeze the uncooked biscuits for later and just pop them onto a baking sheet and bake for 20-25 minutes at 400 degrees. Or you can just halve the recipe!
Spiced Sweet Potato Biscuits (makes about 3 dozen biscuits)
- 5 c. unbleached flour
- 1 c. packed light brown sugar
- 2 tbsp. baking powder
- 1 Tbsp. ground cinnamon
- 1 tsp. salt
- 2 1/2 tsp. ground ginger
- 1 tsp. ground allspice
- 1 c. solid very cold butter, cut into small cubes
- 2 c. roasted, mashed and cooled sweet potato
- 1 c. heavy cream
- 1/2 c. chopped pecans
1. Preheat oven to 450 degrees.
2. In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice. Combine well.
3. Cut in the butter with two knives or with your fingers, until crumbly.
4. In a separate bowl, combine the sweet potato, cream and pecans.
5. Make a well in the center of the dry ingredients and add the potato mixture. Stir with a wooden spoon to combine.
6. Turn dough onto a lightly floured surface and roll or pat dough to about 2″ thick.
7. Cut biscuits with a 2″ cutter and place biscuits about 1″ apart on an ungreased baking sheet.
8. Bake for 10-15 minutes until golden brown.
9. Serve warm to happy guests!