Sweet Potato Biscuits

In January, I mostly abandoned sweets, carbs and butter; it was a huge sacrifice. When January rolled over into February, I welcomed the opportunity to relive a Thanksgiving memory provided by my sister who is a ridiculous baker and chef. She makes the Christian Science Monitor’s Sweet Potato Angel Biscuits which are light and fluffy with a lovely sweetness. These biscuits were also ideal because I had leftover baked sweet potato from last night’s dinner.

Baking isn’t easy for me because I’m more of a look in the refrigerator and see what I have type of cook. Baking is all about science and chemical reactions. I plan to bake, purchase the yeast and then by the time I get around to baking my yeast has lost its punch. The water from my kitchen faucet is quite hot to the touch. For the first time in my baking life, it was the right temperature to allow the yeast to react.

My version of the Sweet Potato Angel Biscuit substitutes evaporated milk for the buttermilk. I also used Softasilk Cake Flour. I served them with butter and Lavender Honey. And now I’m going to the gym so I can burn off some of these calories.


  • 1/2 cup baked sweet potato

  • 1/4 cup warm water

  • 1/2 teaspoon sugar

  • 1 1/2 teaspoon active dry yeast

  • 2 1/2 cups soft wheat flour

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 cup cold butter

  • 1 cup cold evaporated milk

  • 2 tablespoons melted butter


  • Preheat the oven to 425 degrees F.
  • Grease a 9″ round baking pan.
  • Puree the sweet potato with the evaporated milk.
  • Stir the sugar and warm water (105 degrees F) together in a small bowl. Sprinkle on the yeast and set aside in a warm place until foamy. This takes about 10 minutes. Make sure your yeast is not past its use by date.
  • Whisk together the flour, salt, baking powder and baking soda into a bowl large enough to hold all ingredients. Cut the butter into small pieces and add to the flour. I like to use a pastry knife to incorporate the flour with the butter. It’s perfect when the flour and butter appear to be crumbly but you can still see chunks of butter. Don’t over mix it or your biscuits will be tough.
  • Add the sweet potato puree and milk to the flour. Add the yeast and stir together until everything is combined. Do not over mix.
  • Using your hands form a ball with the dough.
  • Place the ball of dough on a lightly floured surface and knead a few times. Pat the dough to form a circle. Cut circles with a biscuit cutter and place into the prepared baking pan.
  • Brush with the melted butter.
  • Bake for 10 – 12 minutes.
  • Let cook slightly and serve with butter and honey.