Recipes Bread Quick Bread Biscuits Sweet Potato Biscuits Be the first to rate & review! Sweet potato makes these biscuits dense, sweet and moist. Delicious with roasted or grilled meats or simply slathered with butter and honey, they're a must for holiday tables.Plus: Ultimate Thanksgiving Guide More Delicious, Quick Side Dishes By Beth Hensperger Updated on June 19, 2015 Rate Print Share Photo: © Quentin Bacon Yield: 1 dozen biscuits Ingredients 1 2/3 cups unbleached all-purpose flour 1 tablespoon light brown sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 1 sweet potato (10 ounces)—baked, peeled and pureed 1/4 cup cold half-and-half 2 tablespoons sesame seeds Directions Preheat the oven to 425°. Line a baking sheet with parchment paper. In a bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together. Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot. Originally appeared: November 1998 Rate It Print