Sweet Potato Biscuit Bars With Pineapple Glaze Recipes

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SWEET POTATO BISCUITS WITH HONEY BUTTER



Sweet Potato Biscuits with Honey Butter image

We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought-why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. -Cathy Bell, Joplin, Missouri

Provided by Taste of Home

Time 30m

Yield 15 biscuits (about 1/2 cup honey butter).

Number Of Ingredients 13

2 cups all-purpose flour
4 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup shortening
1 cup mashed sweet potatoes
1/2 cup half-and-half cream
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.

Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

GLAZED SWEET POTATO BISCUIT SQUARES



Glazed Sweet Potato Biscuit Squares image

Bake these lightly-spiced potato biscuit squares using Betty Crocker® frosting - a sweet tea-time compliment!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Yield 16

Number Of Ingredients 12

1 large sweet potato (8 to 10 ounces)
1/2 cup butter or margarine, softened
2/3 cup buttermilk
3 1/2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shortening
1/2 cup Betty Crocker™ Rich & Creamy ready-to-spread vanilla frosting
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 450°. Pierce sweet potato with fork several times. Microwave on High 8 to 12 minutes or until tender. Let stand 5 minutes. Carefully peel potato. Place sweet potato in small bowl. Mash with potato masher until smooth. Stir in butter and buttermilk until smooth.
  • Mix flour, sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Stir in sweet potato mixture just until blended.
  • Place dough on lightly floured surface. Knead 10 to 15 times. Pat into 10-inch square, about 1/2-inch thick. Cut into 16 (2 1/2-inch) squares. Place squares 1-inch apart on large ungreased cookie sheet. Bake 10 to 15 minutes or until top edges are deep golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes.
  • Mix frosting and 1/4 teaspoon cinnamon in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until pourable. Drizzle over biscuits.

Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 15 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Biscuit, Sodium 250 mg

PINEAPPLE SWEET POTATOES



Pineapple Sweet Potatoes image

Baked sweet potatoes with a candied pineapple sauce!

Provided by Jo Allgauer

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 7

6 sweet potatoes
1 (20 ounce) can crushed pineapple
1 cup packed brown sugar
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground nutmeg
1 pinch ground cloves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.
  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.
  • In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.
  • Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 57.9 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 62.4 mg, Sugar 40.9 g

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