Like most moms, I'm constantly fretting about whether or not my kids are getting enough veggies. They do pretty well, overall, but there's nothing wrong with squeezing a few extras into their little tummies whenever I can! That's why I do so much cooking and baking with sweet potatoes. They're JAM PACKED full of good-for-you stuff, and-- hello-- they're SWEET, so they taste yummy when added to just about anything.
I've been making these sweet potato biscuits for years, since Lena was able to chew (or dissolve) them. While they're not exactly quick, they're worth the effort. They taste best when they're fresh-from-the-oven warm (like most biscuits), with just a dab of honey, butter, or jam. They freeze beautifully, so I'll often make a big batch and throw any that we don't eat right away into a gallon sized freezer bag and pull them out when we need them.
Making them into cute little shapes is an added bonus, and this heart shape, along with the beautiful reddish orange color, makes them a perfect Valentine's Day treat for your young-uns.
The recipe is adapted from Weelicious (one of my favorite sites). Catherine's recipe uses a food processor, but I've found it easier just to use my hands. Your hands end up getting messy anyway, and this way you don't have to clean your food processor. I also like to add a bit more honey.
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Sweet Potato Biscuits 
Prep Time: 10 minutesCook Time: 12 minutes
Yield: Approximately 2 1/2 dozen biscuits, depending on size
Ingredients
2 1/3 cups all purpose flour, plus more as needed
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon salt
1/4 cup butter, chilled and cubed
1 medium sweet potato, cooked and mashed* (approximately 1 cup)
1/3 cup milk
3 tablespoons honey
*To roast a sweet potato, poke a few holes in it and pop it into a 450 F oven for 30-40 minutes. You'll know it's done when it's nice and squishy. Let it cool, then scoop out the inside and mash it up.*
Directions
Preheat oven to 400 F (205 C). In a medium bowl, add flour, baking powder, baking soda, and salt. Mix together. Add butter. Using fingertips or a pastry blender, incorporate the butter until you have coarse crumbs. Make a well in the center of the dry ingredients and set aside.
In another bowl, stir together sweet potato, milk, and honey. Pour the wet ingredients into the well of your dry ingredients. Stir gently to begin to incorporate. Once wet and dry ingredients are mostly incorporated, dump on to a floured surface and knead gently until just smooth. Add additional flour as needed until the dough is reasonable to work with.
Press or roll dough until it is about 1/2 inch thick. Using cookie cutters, a biscuit cutter, or a drinking glass, cut shapes and transfer to a parchment covered baking sheet. Re-roll dough and cut dough as needed, trying to handle it as little as possible.
Bake for approximately 12 minutes, or until lightly browned. Cooking time will depend largely on the size of your biscuits.
Serve warm with a drizzle of honey or a dab of butter. Yum!
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