Southern Sweet Potato Pecan Biscuits
Sweet Potato Biscuits
Yam Pecan Biscuits

Southern Sweet Potato Pecan Biscuits

3/4 cup of cold, cooked and mashed sweet potatoes
1/2 cup of melted butter or margarine, cooled
2 Tablespoons of brown sugar
1/2 cup of milk
2 cups of self-rising flour
1/2 cup of chopped pecans
1 Tablespoon of all-purpose flour

Heat oven to 400 F. Combine sweet potatoes, butter and brown sugar. Stir
in milk until smooth. Add flour and stir until well moistened. Dust
pecans with the 1 tablespoon of flour and add to dough. Turn dough out
on lightly floured surface; knead a few times. Roll dough to 1/2 inch
thickness. Cut with floured 2 inch biscuit cutter. Bake on lightly
greased baking sheet for 15 to 18 minutes.

Sweet Potato Biscuits

A wonderfully sweet breakfast treat, or a great alternative to the
boring dinner roll.

Yield: about 9 biscuits

1 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
4 Tablespoons cold butter, cut into small pieces
1/2 cup cooked, mashed, and cooled sweet potatoes
1 to 2 Tablespoons cream or milk
1 Tablespoon melted butter
Brown sugar
Pecan halves

Heat the oven to 450 F. Stir together the flour, sugar, baking powder,
salt, and baking soda in a large mixing bowl until well combined. Using
your fingers, work the butter into the flour mixture until it resembles a
coarse meal (a great job for kids).
Stir in the sweet potatoes, then add the cream or milk a little at a
time until the mixture can be gathered into a soft ball.
Place the dough on a floured surface and knead it 10 or so times (not
too long), then pat it into a 1/2-inch-thick circle. Using a floured
cookie cutter or drinking glass rim, cut the dough into 2-inch rounds
and arrange them on an ungreased baking sheet.
Brush the tops with the melted butter and sprinkle on brown sugar.
Press a pecan half into the top of each biscuit.
Bake 10 minutes or until golden brown.

Source: http://jas.familyfun.go.com/recipefinder/display?id=40564

Yam Pecan Biscuits

Yield: 1 1/2 dozen biscuits

1 medium sweet potato (yam) or 1 15 ounce can sweet potatoes, drained
and mashed
3 cups all-purpose baking mix
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup chopped pecans
3/4 cup skim milk
1 teaspoon vanilla

Place fresh* sweet potato and water (enough to cover tops of sweet
potatoes) in microwave-safe dish; cover and microwave about 3 to 4
minutes until done; drain, peel and mash. Preheat oven to 450 F. In large
bowl, combine baking mix, sugar, cinnamon, nutmeg and pecans. Add yams,
milk and vanilla, mixing until well combined. Roll on floured surface to 1
inch thick. Cut with 2-inch cutter or glass and place on baking sheet.
Bake 10 to 12 minutes or until golden.

*Canned sweet potatoes are precooked.

For another way to enjoy these biscuits, cut yam pecan biscuits in
half, spread with honey-mustard sauce and place sliced ham inside.

Source: http://www.sweetpotato.org/c2view.php?action=view&rid=2

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