Whatever you call them, yams or sweet potatoes, they are AWESOME! I love yams. If someone told me I could only pick 5 foods to eat for the rest of my life, these would be on the list for sure!
This recipe goes together really fast. Its healthy and they are so incredibly tasty! These biscuits are super versatile. You could have them with something savory like garlic or cheese, or you could have them with something sweet on top like jam. Personally I like mine either plain or with a bit of butter. They are moist and chewy and even the kids gobble them up like crazy.
3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
1/3 to 1/2 cup whole milk, as needed
1 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small bits
Preheat to 425 degrees F. Grease a baking sheet (or line with parchment)
In a bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round. ** This is a pretty wet sticky dough.
Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.
Serve these fluffy biscuits warm or at room temperature. ENJOY!