Sweet Potato Biscuits

Everything’s better with biscuits! These southern specialties have a soft tender crumb with a slight sweet taste and a kiss of cinnamon. These better than cornbread (in my opinion) biscuits will compliment many meals. They are a natural with breakfast, perfect with Jambalaya and a tasty snack stuffed with leftover brisket or baked ham. However you choose to serve them, they will add a sense of warmth and sweetness to your table.

 

 

 

 

Ingredients:

• 1 pound can of sweet potatoes, drained
• 4 cups biscuit mix
• 1 teaspoon cinnamon
• 3/4 cup coconut milk (or milk)
• 3 tablespoons butter,  softened

1. In a large bowl, mash sweet potatoes. Mix in biscuit mix and cinnamon.
2. Add butter, stir, then add milk blending all ingredients.
3. Roll on floured pastry board to about 1-inch thickness.

 

 

Cut with a 2-inch cookie cutter or a glass. Place on parchment-lined baking sheet.

 

 

 

 

 

 

Bake in a 450* oven for 10-12 minutes, or until golden brown.
These are delicious served with Red Beans and Rice, Jambalaya or just about anything you’d serve with cornbread.