Sweet Potato Biscuits

These came out pretty well, once I tweaked the recipe following others' suggestions. Per Silverny from New York's advice, I changed the flour:cornmeal ratio to 3:1. I used self-rising flour because that was what I had, so I put in less baking powder (about half a tablespoon). Other than that, I followed the recipe. I baked the biscuits for about 13 minutes; I think they could have used another couple of minutes, but my husband was agitating for me to take them out of the oven! They tasted great. They came out very flaky and tender. The cornmeal made them a tiny bit gritty, so I may follow another reviewer's suggestion of grinding the cornmeal ahead of time. But overall these were pretty, yummy, and easy to make. I'll definitely make them again! I'm only giving the recipe three forks because of the tweaks that are needed to get it right.

• Anonymous

• Iowa City, IA

• 1 /30/2016

These tasted great but definitely spread a little more than I would have liked. I ground 1/2 the cornmeal in the vitamix to avoid some of the grit that other reviewers mentioned ( I do like some texture) and that worked well.

• jenncc

• Los Angeles

• 3/2/2015

I made these for thanksgiving dinner yesterday and could not be happier with the outcome. I didn't tell the gluten eaters that they were gluten-free and none of them noticed, but EVERYONE raved about how tasty they were. Will definitely make again.

• AKBryant

• Washington

• 11/28/2014

I used all purpose flour and milk, and a bit less maple syrup. I think these came out quite well and might make them again - it's a nice change of pace from ordinary biscuits. 20 minutes nearly burned them, though - 15 is more like it.

• jomeyertons

• Portland, OR

• 1 /28/2014

Crisp tasty and delicious, with the taste of a cookie though not so sweet. I used rice flour and the almond flour, and could easily have done with less than the 1/4 cup maple syrup if I didn't care about being a crowd pleaser.

• ejerickson

• Massachusetts

• 1 /19/2014

With some tweaks this recipe is really quite good. Used all purpose flour (sorry gluten free friends), and upped the flour:cornmeal ratio to 3:1. Also sprinkled some pumpkin pie spice on top before placing in the oven. As mentioned by previous reviewers, cooking time is only 12-13 mins. Biscuits came out light and fluffy and a beautiful orange color. Next time I'll up the maple syrup ratio, as I think they could stand to be a bit sweeter, but for those who like 'em savory not much needs to be done.

• silverNY

• New York, NY

• 11/18/2011

same thing that happens to every yam baking recipe i find. i switched to regular flower. no matter how much flower i add i keep ending up with something more resembeling polenta than dough. maybe it has something to do with the kind of yams in my country.

• perrystern

• israel

• 3/26/2011

I actually have Celiac Disease and made these exactly as stated. Sooooo nice to see a GF recipe that I don't have to fool with to get to work. To all the people who complained about the grit etc.....that is what GF baked goods are like quite often...and as far as dry is concerned... GF flour baked goods often suffer from dryness due to the types of flour used. Any biscuits you don't plan to eat right away put in the freezer as soon as you can.

• Maraya

• 1 /30/2011

作为一个无谷蛋白,我很兴奋ed to see a recipe for a baked-good in a mainstream magazine that I didn't have to convert. I tried these as written (using a blender), and thought they were good - but agree with others that the cornmeal created too gritty of a texture for a biscuit. Dough made with GF flour will be soft and harder to work with than with wheat flour - thus the odd directions for how to shape & cut the dough. I would look for a traditional biscuit recipe and try adding sweet potato to see what happens...

• jsgoboys

• 12/6/2010

We loved these biscuits. I made them for Thanksgiving with cake flour (closest I had to gluten-free) and no pecans. I did goof up and added the sweet potato when it was still warm, so the dough was a little gooey, but they still turned out deliciously. We also froze some of the dough to have with soup later. We just popped the frozen rounds on a pan at 425 for 15 minutes and I think they tasted even better than when the dough was fresh.

• Anonymous

• Alexandria, VA

• 12/4/2010

To the cook from nashville. It's actually because some people are allergic to wheat and can't eat it that it says gluten free flour. Did anyone make the recipe as written? I'd like to try it.

• jfain

• Columbus, OH

• 11/30/2010

This are yummy. A few thoughts: 1. I think the reason they mention gluten free flour is that the recipe is prone to over-mixing. If you use gluten flour you might get something icky. That being said, I used all purpose and it was great. 2. pecans=totally optional. I made it with both 3. Roll them into little balls instead of using the technique they suggested. They come out much cuter. In fact, to get the biscuit in the picture, I don't think they did the square pat method. At least mine in the square method didn't look like that, but the ones that I hand rolled did. d

• treeshar

• nashville

• 11/24/2010

The taste of these biscuits was slightly sweet and nutty, very yummy. BUT there was the crunch of the cornmeal that made me quiver. Lots of butter to help soften the crunch, but still, a hard bite on one's tongue.

• Anonymous

• Nor Cal

• 11/20/2010

I made a double batch of these for a get together. I didn't follow the recipe exactly though. I used regular all purpose flour instead of the gluten free and margarine instead of unsalted butter, and didn't add in the salt. I also kept out the pecans because I wasn't sure if anyone had an allergy. I also didn't "cut out" these biscuits. I just rolled the dough in my hands and then patted it into a biscuit shape: very easy! They turned out excellent, not dry or gritty as some have mentioned. And I got a lot of great compliments on them. Also, to the reviewer who complained about not having a processor: I didn't use any electrical device when making these, just a whisk and rubber spatula. It was a little extra work, but the result was excellent. I will absolutely make these again.

• MegumiChan06

• Bay City, MI

• 11/20/2010

@Newfield NY: I bought a used food processor, and as its not used constantly, it has lasted me 20+ years. I shop at Salvation Army all the time. I live in a small apartment. I'd never get rid of my food processor. I agree, you've unfairly slanted the reviews simply cause YOU dont own a food processor!

• carole7777

• Providence, RI

• 11/18/2010