My great-grandma Elnora went to be with the Lord when I was just 13 years old, but she loved sweet potato biscuits and passed on her love of these fluffy, soft delights to my Grandma Dot, Mom and me. Delicious eaten with a thin, crispy slice of country ham, or spread with apple butter, I like to serve them with honey, warm syrup and a side of bacon. There isn’t too much else I need in this world. Sweet potato biscuits always remind me of home, and for me, they are especially nostalgic during the holidays.

When I have guests visiting from out of town, I enjoy serving these biscuits for breakfast. I have three little nieces — one who especially loves to bake named Lydia — and I can’t wait to get in the kitchen and bake these with them. I hope she will enjoy these biscuits just as much as I always have, and keep the tradition alive.

Make these for Christmas morning or New Year’s Day Brunch, and be sure your baking powder is fresh so your biscuits will rise. Wishing you a Merry Christmas and many blessings in the new year. 

Sweet Potato Biscuits 

Ingredients:

• 1 cup mashed sweet potatoes 

(about 2 medium sweet potatoes)

• 1/3 to 1/2 cup whole milk, as needed

• 1 1/2 cups all-purpose flour, 

plus more for dusting

• 3 tablespoons sugar

• 1 tablespoon baking powder

• 1 teaspoon of salt

• 7 tablespoons of cold unsalted butter, 

cut into small bits, plus more for melting

Directions:

Preheat the oven to 425 degrees. Grease a large baking sheet with butter or cooking spray. In a small bowl, whisk together the sweet potatoes and milk. In another bowl, combine dry ingredients: Flour, sugar, baking powder and salt. Using a pastry blender or fork, cut in butter until the flour mixture resembles crumbs. Add the sweet potato mixture just until combined, adding more milk if needed to moisten the dough.

On a floured work surface, turn the dough out and knead lightly until the mixture comes together. Pat the dough into a half-inch thick round. Using a 2 1/2 inch biscuit cutter, cut the dough into biscuits, gently re-rolling the scraps to cut out more biscuits. Place 2 inches apart on a baking sheet. Melt 1 tablespoon of butter in a small dish or measuring cup. Drizzle or brush the butter over the tops of each biscuit. Bake for 12 to 14 minutes until lightly golden brown. Serve with apple butter, softened butter, warm syrup or honey.