Ingredients
Gather your ingredients, and let’s get cooking! Here’s what you’ll need:
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, divided
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup honey
- Optional: chopped pecans for topping
Feel free to substitute honey with maple syrup for a deeper flavor, or use whole wheat flour for a heartier biscuit.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- In a large pot, bring water to a boil and add cubed sweet potatoes. Cook until tender, about 15 minutes. Drain and return to the pot.
- To the sweet potatoes, add 1/4 cup of butter, brown sugar, cinnamon, nutmeg, and vanilla extract. Mash until smooth and creamy. Spread this mixture evenly in the prepared baking dish.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse crumbs.
- Add buttermilk and honey to the flour mixture, stirring until just combined. Be careful not to overmix.
- Drop spoonfuls of the biscuit dough over the sweet potato mixture, covering as much as possible.
- For an added crunch, sprinkle chopped pecans over the top.
- Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Let cool slightly before serving. Enjoy the delightful blend of flavors and textures!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International