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Sweet Potato Biscuit Dinner Rolls

A twist on the traditional biscuit perfect for Thanksgiving!
Prep Time 2 hours 15 minutes
Cook Time 1 hour 45 minutes
Total Time 4 hours
Servings 14 . 2-inch Biscuits

Ingredients

  • 1 Cup Chilled Sweet Potato Puree
  • 3/4 Cup Chilled Buttermilk
  • 3 Cups All-Purpose Flour
  • 2 Tablespoons Brown Sugar
  • 2 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Kosher Salt
  • 1 Stick Cold Unsalted Butter cut into cubes, plus 1 tablespoon melted butter, for brushing

Instructions

  1. To make the sweet potato puree, preheat the oven to 350 degrees F. Poke holes all over two medium sweet potatoes or one large sweet potato. Place potatoes on a baking sheet and roast for an hour until tender. Peel skin off potato and puree in the food processor.
  2. Allow the puree to chill for three hours or overnight.
  3. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
  4. In a large mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder, and salt.
  5. Cut the butter into the flour mixture using two knives or a pastry blender until the butter is the size of small peas.
  6. In a separate medium mixing bowl, whisk together the buttermilk and the chilled sweet potato puree. Add the mixture to the flour and butter. Mix until combined.
  7. Turn sticky dough out on to a floured surface and lightly knead and press into a 1-inch thick round. Use a two inch round biscuit cutter to cut out biscuits. Press the scraps together and cut more biscuits. Place the biscuits on to the prepared baking sheet. Brush the tops of each biscuit with the melted butter and bake for 15 minutes until golden on top.
  8. Best if served the same day.