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Wake and Bake

Sweet Potato Biscuits With Jalapeño Butter

Sweet Potato Biscuits With Jalape\u00f1o Butter

[Photograph: Carrie Vasios]

Sweet potatoes lend these biscuits a subtle sweetness that is contrasted by the heat in the jalapeño butter.

Notes: To make the sweet potato puree, microwave sweet potato on high until soft. about 4 to 5 minutes. Let cool then scoop out 1 cup of flesh. Alternatively, you can roast the sweet potato in a 425°F oven until tender, about 45 minutes.

I found the butter to have the right amount of spice when I used 1 small jalapeño, including the seeds, per stick of butter. If you prefer a less spicy butter, take out the seeds before using.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Sweet Potato Biscuits With Jalapeño Butter

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About This Recipe

Yield:makes 9 biscuits
Active time:25 minutes
Total time:40 minutes
Special equipment:food processor, 3-inch biscuit cutter
This recipe appears in: Wake and Bake: Sweet Potato Biscuits With Jalapeño Butter

Ingredients

  • For the Biscuits
  • 1 cup mashed sweet potato from about 1 large sweet potato (see note)
  • 2/3 cup whole milk
  • 1 1/4 cups (6 1/4 ounces) all purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons cold unsalted butter, diced
  •  
  • For The Butter
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 small jalapeño pepper, minced

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 450°F. Lightly grease a baking sheet. In a medium bowl, whisk together sweet potato and milk until combined; set aside.

  2. 2

    In the bowl of a food processor, combine flour, baking powder, salt, and sugar and pulse to combine. Add butter and pulse until it is the size of peas. 8 to 10 short pulses. Add sweet potato mixture and pulse until just combined.

  3. 3

    Flour a clean work surface. Dough will be wet, so use floured hands to gently press it into an 8-inch square. Cut out biscuits and transfer to baking sheet. Roll any scraps into a ball, press out, and cut remaining biscuits. Bake until biscuits are lightly brown on the bottom, about 15 minutes.

  4. 4

    While biscuits are cooling, make butter: Stir together remaining stick butter and jalapeño until smooth. Serve alongside warm biscuits.

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