Sweet Potato Biscuits
Sweet Potato Biscuits with Crunchy Pecan Streusel Topping & Salted Caramel Sauce Drizzle
Course Dessert
Cuisine American
For The Biscuits:
- 1 stick butter
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 2 Tbsp. baking powder
- 2 Tbsp. White Sugar
- 3/4 cup buttermilk
- 1 sweet potato, baked and mashed
- 2 tsp. vanilla
- Powdered sugar, for garnish
For the Pecan Streusel Topping:
- 1 cup dark brown sugar
- 1/3 cup all-purpose flour
- 1 cup pecans, chopped
- 1/2 cup sweet cream unsalted butter, melted
For the Salted Caramel Sauce:
- 1/2 stick unsalted butter
- 1/2 cup dark brown sugar
- 1 tsp. vanilla
- 1/4 cup heavy cream
- Kosher salt, to taste
Place 1 stick of unsalted butter in the freezer 15 minutes before you begin the biscuits.
Next, make the pecan streusel topping. Combine dark brown sugar, all-purpose flour, pecans, and melted butter in a bowl.
Mix with hands until the mixture resembles wet sand and keep in an airtight container at room temperature for storage.
Then start the biscuits by mixing flour, salt, baking powder, and sugar in a mixing bowl. Remove the unsalted butter from the freezer, and grate it directly into the dry ingredients.
Gently stir with a fork to combine.
In a separate bowl, add buttermilk, sweet potato, and vanilla. Mix well. Add dry ingredients to wet and mix until combined. Don’t over-mix.
On a clean surface, add a dusting of flour and knead dough for 1 minute (don’t over-knead). Use a rolling pin to roll out dough until about ½ inch thick.
Use a ring mold to cut out biscuits. Place on a greased oven-safe baking sheet. Brush buttermilk on top of each biscuit.
Bake in oven at 425° for 12-15 minutes.
Make the caramel sauce while the biscuits bake. Melt butter over medium-low heat.
Once melted, whisk in brown sugar until it’s dissolved, and then whisk in vanilla and heavy cream.
Finish with kosher salt to taste.
Once biscuits are done, brush with melted butter and cover with pecan streusel topping.
Place in a high broiler for 15 seconds or until a crust forms. It should get crunchy. Once it’s done, drizzle with salted caramel sauce and dust with powdered sugar.
Keyword biscuits, Sweet Potato
“If you could capture the essence of the entire fall season and blend it with the charm of the Southern United States, then mix it into some flour with your wet ingredients, knead, cut, and bake the dough, you would create these delightful biscuits. They bring back fond memories of my childhood in the Deep South, evoking the spirit of autumn.” – Cornelius Lathan
