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 Beth Hensperger Beth Hensperger is an expert on baking and has written many books on the subject, including Bread for All Seasons, Bread for Breakfast, The Best Quick Breads, and Bread in the Williams-Sonoma Collection series. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Rate PRINT Share Trending Videos Close this video player 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