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Sunday Dinner: Sweet potato-rosemary biscuits

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Serve as a side with dinner

It's the perfect time of year for sweet potato-rosemary biscuits! Get ready to serve them as a side at Sunday Dinner or with a holiday meal.

Sweet Potato-Rosemary Biscuits

Although this recipe alone won't provide you with dinner, sweet potato-rosemary biscuits make a great side to your main dish. Their seasonal flavors also go well with holiday meals this time of year. If appropriate, include your kids in the prep: Rolling out the dough and cutting the biscuits is a great way to work together on this recipe.

Serve sweet potato-rosemary biscuits with this recipe for creamy chicken and wild rice casserole >

Sweet potato-rosemary biscuits

Yields 10 biscuits

Ingredients:

  • 1 large sweet potato, peeled, cubed and cooked until tender, then mashed
  • 1-3/4 cups all-purpose baking flour, plus extra
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons dried rosemary
  • 1/3 cup cold milk
  • 6 tablespoons cold butter, cut into cubes, plus 1 tablespoon, melted

Directions:

  1. Preheat your oven to 400 degrees F.
  2. In a large bowl, mix together the flour, salt, sugar, baking powder, baking soda and rosemary.
  3. Add the cubed butter to the dry ingredients and, using a pastry blender, combine until crumbly. There should be small chunks of butter throughout.
  4. In a separate bowl, mix together the mashed sweet potato with the milk until smooth.
  5. Add the sweet potato mixture to the dry mixture and gently knead until a dough forms.
  6. Dust a flat work surface with flour and roll the dough into a one-inch-thick circle.
  7. Use a biscuit cutter or a cookie cutter (about two inches wide) and cut out the biscuits.
  8. Place on parchment-lined baking sheets, about two inches apart. Brush the tops with the extra melted butter.
  9. Bake for five minutes, then rotate the pans and cook for another five to seven minutes, or until biscuits are golden.

These biscuits are great for a holiday or Sunday dinner!

More Sunday Dinner recipes

Easy wonton pumpkin ravioli
Croque monsieur sandwiches
Baked potatoes four ways

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