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Buttery Cinnamon Sweet Potato Biscuits with Cinnamon Pecan Butter
Savor the rich, buttery goodness of Buttery Cinnamon Sweet Potato Biscuits, filled with the crunch of PLANTERS® Butter Cinnamon Pecans. The sweet potato-infused dough, with a hint of sugar, bakes into golden-brown biscuits, offering a perfect balance of warmth and sweetness. Topped with Cinnamon Pecan Butter, each bite is a heavenly combination of indulgent flavors, making these biscuits a decadent treat for any occasion.
8 Servings
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup PLANTERS® Butter Cinnamon Pecans, chopped
- 11/4 cup flour
- 3/4 cup cooked, mashed and cooled sweet potato
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk, as needed
Directions
- Heat oven to 400°F. Lightly spray baking sheet with nonstick cooking spray.
- In medium bowl beat butter until creamy. Mix chopped pecans into butter until blended. Reserve ¼ cup butter mixture. Using plastic wrap, roll remaining butter into a log. Refrigerate.
- In medium bowl combine flour, sweet potato, sugar, baking powder, salt and reserved ¼ cup cinnamon pecan butter until well mixed. Add milk as needed; dough should be soft but not sticky. Combine until dough comes together smoothly. It should be soft, but not too sticky.
- Roll dough on lightly floured surface to ½-inch thick. Using 2½-inch round biscuit cutter, cut out 8 biscuits. Place on prepared baking sheet. Bake 12 to 15 minutes, or until golden brown.
- Serve warm with Cinnamon Pecan Butter.
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