Sweet Potato Biscuits

These flaky and tender sweet potato biscuits make the perfect housing for Easter ham, or enjoy them on their own with a bit of butter and honey. My husband is lactose intolerant, so using butter in the recipe was not an option. I subbed coconut oil, although vegetable shortening would have worked well too, and used lactose-free milk in the recipe and for brushing the tops of the biscuits.

sweet potato biscuits

Sweet Potato Biscuits

Adapted from www.chow.com/recipes/10/886/sweet-potato-biscuits

serves 4-6

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup mashed sweet potato
  • 3/4 cup whole milk, (I used lactose-free), plus more for brushing
  • 1/2 cup coconut oil, chilled
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • 1/4  teaspoon baking soda
sweet potato biscuits

Directions

The day before, or at least a few hours before, roast off 2 medium sweet potatoes in a 400 degree oven for 40-45 minutes. Cool completely, remove skins and mash. 

Preheat oven to 425 F. Combine dry ingredients (flour, baking powder, baking soda, salt and sugar), and set aside. Combine milk, vinegar and mashed sweet potato. Add the chilled coconut oil to the flour and using 2 butter knives, cut the fat into the flour mixture. Work the mixture with the knives until the coconut oil is about the size of peas. 

Add milk mixture to dry ingredients and gently combine. Turn out onto a floured surface and knead gently until the dough comes together (the dough will not be smooth). Dough will be sticky!

Flatten dough with hands or rolling pin to 3/4 thick. Using a floured cookie cutter, or glass, cut the dough into rounds. Place biscuits on parchment lined baking sheet about an 1/2 inch apart. 

Brush tops of biscuits with milk and bake for 12-15 minutes. Serve hot or warm. Biscuits are best the same day.

Apple Butter Cinnamon Rolls

Christmas morning breakfast should be easy AND special, right? Around Thanksgiving I saw a recipe using store-bought crescent rolls and pumpkin butter to make a variation on a cinnamon roll. I thought apple butter would suit Christmas really nicely.

Feel free to make your own cinnamon roll dough, here's a link to Martha Stewart's recipe. You can also use store-bought or homemade apple butter. I was lucky enough to have homemade on hand. Served with maple bacon, scrambled eggs and cooked apples, it made for a perfect Christmas day breakfast.

Apple Butter Cinnamon Rolls

serves 6

Ingredients

  • 2 tubes crescent rolls (mine had 8 crescent rolls per tube)
  • 1/2 cup apple butter
  • 4 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1/4 pecans, toasted and chopped

Directions

Preheat oven to 400 F. On a sheet pan lined with parchment paper, unroll the first tube of crescent rolls, keeping the dough intact. Pinch together the seams. Spread half of the apple butter evenly across the dough, followed by half the brown sugar, cinnamon and pecans. Roll the shorter end towards itself, this will create more layers of swirls. Follow the same steps above for the second roll. You can refrigerate the rolls at this point. Cut each roll into 1 1/2 inch slices and place closely together (around a 1/2 inch from the other rolls) on your sheet pan. Bake until browned and cooked through, approximately 20-25 minutes. Cool slightly and serve warm or room temperature. Serve with extra apple butter at the table.

This was a magical Christmas for my little one.

This was a magical Christmas for my little one.