These Homemade Sweet Potato Drop Biscuits are so Yummy!  They make for a delicious breakfast. I’ll tell you that I didn’t make mine super sweet because the sweet potato is naturally sweet. I also incorporate Greek yogurt to balance out the sweetness of the brown sugar, and it works perfectly!

You could go this route, but why? It takes over an hour to bake the sweet potato. Then you have to let it cool so you can peel and process the sweet potatoes through a food mill to get the right consistency. I have a better idea!

Organic Sweet Potato baby food. Yep! It contains no additives, and all the work is done for you.

Prep Time: 15 to 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18 to 20 minutes (watch closely after the 15-minute mark)
Total Time: 50 minutes
Yields: 22 standard-size biscuits
Equipment: 1 (10-cup) food processor, 3 baking sheet pans, large cookie-dough scoop, parchment paper, pastry brush, 2 large mixing bowls

Ingredients:
3 cups all-purpose flour
3 teaspoons of baking powder
2 1/2 teaspoons of baking soda
1 teaspoon of kosher salt
3/4 teaspoon of fresh nutmeg
1 1/2 teaspoons of ground cinnamon
2 sticks of butter, unsalted, cold, and cubed
8 ounces (2 4-ounce jars) of organic “baby” sweet potato purèe
8 ounces of Greek yogurt, full-fat
1 cup of packed dark brown sugar

Instructions:
Preheat oven to 450°F.
Tip: Read all notes before starting.

Whisk dry ingredients together in a large mixing bowl. Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold, diced, or cubed butter. Pulse until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour/butter mixture into the refrigerator for 10 minutes.

In the meantime, in a large mixing bowl, add the sweet potato purée, brown sugar, and Greek yogurt, and mix to combine. Pour the wet mixture into the dry ingredients until just incorporated. Do not overwork the dough. The mixture will have a sticky consistency.

Scoop the dough onto lined parchment paper baking sheets about 1 to 1 1/2 inches apart. Bake for 18-20 minutes or until the dough is set and just golden brown. To test if done, take a toothpick, and if it comes out clean, they’re done.

Once the biscuits come out of the oven and are still hot, lightly brush the tops of each one with melted butter. Serve hot or warm.

There you have it, my Homemade Sweet Potato Drop Biscuits.

Notes:
1) Tip: Process the ingredients in stages. Do not overfill the food processor.

2) Tip: Keep a close eye on the biscuits after 15 minutes.

3) If needed, Sweet Potato Biscuits can be reheated in a 400°F oven. oven for 5 minutes and it will be just perfect.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.