Sweet Potato Biscuit Muffins Recipes

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SWEET POTATO BISCUITS



Sweet Potato Biscuits image

This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.

Provided by POOTER301

Categories     Bread     Quick Bread Recipes     Biscuits

Time 20m

Yield 8

Number Of Ingredients 7

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
  • Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
  • Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 19.2 g, Cholesterol 0.6 mg, Fat 3.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 446.9 mg, Sugar 2.7 g

SWEET POTATO BISCUIT MUFFINS



Sweet Potato Biscuit Muffins image

Provided by My Food and Family

Categories     Breakfast Bread Recipes

Number Of Ingredients 9

2 cups flour
2 teaspoons baking powder
0.5 teaspoons baking soda
1 teaspoons salt
1 teaspoons sugar
12 tablespoons butter
1 cups sweet potatoes
0.5 cups pecans
0.333333333333 cups halfand

Steps:

  • Preheat oven to 450' F. Grease muffin pan (for 12 muffins). In mixing bowl combine flour, baking powder, baking soda, salt, and sugar together.
  • Add the butter and with hands work the butter into the flour until the butter has broken up into tiny balls. Stir in the sweet potatoes, and pecans. Add the cream a bit at a time until the dough is soft and formed.
  • Lightly flour a surface and place dough the surface, and lightly press it into a giant ball. Take dough and make about a two inch ball and place in one of the muffin cups. Bake for about 15 min or until muffins are golden brown. Serve warm!! Enjoy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SWEET-POTATO BISCUITS



Sweet-Potato Biscuits image

Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h20m

Yield Makes 8

Number Of Ingredients 8

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

Steps:

  • Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
  • Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
  • Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Who says that sweet potatoes are just for side dishes and southern pies? Stir sweet potatoes into biscuits for a nice flavor change.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 16

Number Of Ingredients 4

2 1/2 cups Original Bisquick™ mix
1/3 cup butter or margarine, softened
1 cup mashed cooked sweet potato
1/2 cup milk

Steps:

  • Heat oven to 450°F. Stir all ingredients until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 3 or 4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in Bisquick mix. Place with edges touching on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Biscuit, Sodium 290 mg

SIMPLE SWEET POTATO BISCUITS



Simple Sweet Potato Biscuits image

Only four ingredients make these moist biscuits a snap to prepare. "I modified my grandma's recipe to make it shorter and quicker," says Pam Bouillion of Rayne, Louisiana. "They're my husband's favorites."

Provided by Taste of Home

Time 25m

Yield about 1 dozen.

Number Of Ingredients 4

2-1/2 cups biscuit/baking mix
1-1/2 cups canned sweet potatoes
6 tablespoons milk
1/3 cup butter, melted

Steps:

  • Preheat oven to 425°. Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 132 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

DELICIOUS SWEET POTATO MUFFINS



Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  • Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

THOMAS JEFFERSON'S SWEET POTATO BISCUITS 1774



Thomas Jefferson's Sweet Potato Biscuits 1774 image

This recipe is from the National Constitution Center (NCC), Philadelphia PA. According to the NCC, Thomas Jefferson's biscuits were served at the first meeting of the First Continental Congress in 1774 and are served today at the famous City Tavern (built in 1773) located in Philadelphia's historic district at 2nd and Walnut Streets. These are a light, tasty biscuit (scone), with or without the pecans. I enjoy them with butter and honey. The nutrition can be improved by using a margarine instead of butter and leaving out the pecans.

Provided by Aimee88

Categories     Breads

Time 30m

Yield 10-12 biscuits, 10-12 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/4 cup brown sugar
1/2 cup butter, cut in small pieces
1 tablespoon baking powder
1/2 cup milk
3/4 teaspoon salt
3/4 cup sweet potato, mashed (about 1 large Virginia Sweet Potato)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 450°F.
  • Combine the dry ingredients. Add butter with fork, food processor or pastry cutter until the texture is small crumbs.
  • Combine milk and sweet potatoes. Add to flour mixture. Add pecans.
  • Knead dough with your hands until it is a smooth mass. Roll out on a floured surface to 1/2" thickness and cut with a 2" biscuit cutter.
  • Place on a greased baking sheet 2" apart.
  • Bake for about 10-15 minutes, or until lightly browned.

Nutrition Facts : Calories 271.7, Fat 13.9, SaturatedFat 6.5, Cholesterol 26.1, Sodium 378.1, Carbohydrate 33.1, Fiber 1.8, Sugar 6.1, Protein 4.4

SWEET MUFFINS



Sweet Muffins image

Love breads? Then enjoy these simple yet delicious muffins that are made using Original Bisquick® mix - baked and ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 5

2/3 cup milk
2 tablespoons vegetable oil, or butter or margarine, melted
1 egg
2 cups Original Bisquick™ mix
1/3 cup sugar

Steps:

  • Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat milk, oil and egg with wire whisk or fork until blended. Stir in Bisquick mix and sugar just until moistened. Spoon batter into muffin cups.
  • Bake 15 to 18 minutes or until golden brown.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 7 g, TransFat 1 g

SWEET POTATO MUFFINS



Sweet Potato Muffins image

Sweet potatoes are so flavorful so adding them to muffins was a great idea. The recipe make a lot but they are gone as soon as you pull them out of the oven.-Diane Vick, Wilson, North Carolina

Provided by Taste of Home

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

3 cups self-rising flour
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1-1/2 cups vegetable oil
1 teaspoon vanilla extract
2 cups mashed cooked sweet potatoes
1 cup raisins
1 cup chopped nuts

Steps:

  • In a bowl, combine the flour, sugar and cinnamon. In a bowl, beat the eggs, oil and vanilla. Stir in sweet potatoes. Stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 217 calories, Fat 12g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

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SWEET POTATO BISCUITS - KING ARTHUR BAKING

From kingarthurbaking.com
4.4/5 (14)
Total Time 45 mins
Servings 15
Calories 218 per serving
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat., To make the dough: Mix together the flour, baking powder, sea salt, brown sugar, cinnamon, ginger, allspice, and mace in a large bowl.
  • Use a pastry blender or your fingertips to work in the shortening until the mixture is crumbly., Stir in the sweet potato with a fork.
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