Warm, flaky, and full of cozy flavor—these Buttery Cinnamon Sweet Potato Biscuits are made with sweet potato and PLANTERS® Butter Cinnamon Pecans for a rich, nutty twist.
Topped with homemade Cinnamon Pecan Butter, they’re a perfect addition to brunch, holiday meals, or any comfort-food craving. Easy to make and irresistibly delicious, these biscuits bring a sweet-savory balance to your table.
Ingredients
| ½ | cup unsalted butter, softened |
| ½ | cup PLANTERS® Butter Cinnamon Pecans, chopped |
| 1¼ | cups flour |
| ¾ | cup cooked, mashed and cooled sweet potato |
| 2 | tablespoons sugar |
| 1 | tablespoon baking powder |
| ½ | teaspoon salt |
| 2 | tablespoons milk, as needed |
Directions
Heat oven to 400°F. Lightly spray baking sheet with nonstick cooking spray.
In medium bowl beat butter until creamy. Mix chopped pecans into butter until blended. Reserve ¼ cup butter mixture. Using plastic wrap, roll remaining butter into a log. Refrigerate.
In medium bowl combine flour, sweet potato, sugar, baking powder, salt and reserved ¼ cup cinnamon pecan butter until well mixed. Add milk as needed; dough should be soft but not sticky. Combine until dough comes together smoothly. It should be soft, but not too sticky.
Roll dough on lightly floured surface to ½-inch thick. Using 2½-inch round biscuit cutter, cut out 8 biscuits. Place on prepared baking sheet. Bake 12 to 15 minutes, or until golden brown.
Serve warm with Cinnamon Pecan Butter.