Traditional recipes

Sweet Potato Biscuits with Ham, Mustard, and Honey

Sweet Potato Biscuits with Ham, Mustard, and Honey

Ingredients

  • 1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
  • 1 3/4 cups all purpose flour
  • 1 tablespoon (packed) dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
  • 1/3 cup chilled buttermilk
  • 6 ounces thinly sliced country ham or Black Forest ham

Recipe Preparation

  • Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.

  • Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.

  • Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).

  • Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.

  • Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

Recipe by Molly Wizenberg,

Nutritional Content

One serving contains the following: Calories (kcal) 87.8 %Calories from Fat 42.9 Fat (g) 4.2 Saturated Fat (g) 2.5 Cholesterol (mg) 13.7 Carbohydrates (g) 9.7 Dietary Fiber (g) 0.6 Total Sugars (g) 1.9 Net Carbs (g) 9.1 Protein (g) 2.8Reviews SectionOMG! This is the BEST recipe! The biscuits were perfect - soft, moist, flaky, slightly sweet. I "shaved" the butter on my grater and microwaved the sweet potato. I've tried about five different sweet potato biscuit recipes and this by far has been the easiest & best.NonnichefDurham, NC03/15/20Recipe should read “one” 3/4 lb sweet potato. Very good and easy to make. Will make again!

Sweet Potato Biscuits featured

I love the simplicity and speed of this recipe. No lengthy rising time or heavy kneading. No fancy gadgets. I literally used a fork to mash and whisk, and my fingers to cut the butter.

Important to note when making biscuits, use a light hand. Don’t over-handle them or else the biscuits may lose their airiness. If you prefer taller biscuits, you may want to pat the dough higher than 1-inch before cutting them out since they don’t rise as much as you’d expect.

Butter warning: these are Paula Deen-approved. They’re biscuits. They are love and goodness in sweet buttery form. Mmmm, Bis…cuits…

The original recipe from Bon Appetit suggests serving these sweet potato biscuits with ham, mustard, and honey. I can also attest to the amazingness of a sausage, egg, and cheese breakfast sandwich made with one of them. Or, simply split one open, spread some honey and a melty pat of butter on it, and prepare to swoon.


Sweet Potato Biscuits

One of my favorite things to do is repurpose holiday leftovers. The hubby and I both have a hard time eating the same leftovers day in and day out, so turning something like baked sweet potatoes into these biscuits is the perfect solution! They’re flavorful, tender and flakey- everything you want in a buttermilk biscuit!

This was the first time I had ever made these sweet potato biscuits, and let me tell you, they did not disappoint! I scooped out the center of a large cooked sweet potato, pureed it and then went to work making the rest of the dough. It was so easy and almost effortless!

To start, in a small mixing bowl whisk together the puree along with a good amount of buttermilk. It’s important to use real buttermilk in this recipe for both flavor and texture. These biscuits won’t be the same without it! Then in a large mixing bowl whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut the cold butter until you see pea-size clumps. Add the sweet potato mixture and combine everything together until a soft dough forms.

Using a mesh sieve or your hands, dust your counter with flour and kneaded the dough for about 2 minutes. If you overwork it you’ll have tough biscuits or your butter will get too warm, you may only need to do this for 1 minute or so. Then roll or pat the dough until it’s ½″ thick. Using a 2 ½″-3″ round cutter, cut the dough into biscuits. You should get about 12, however, you might have to re-roll the dough to get all of them.

Place the biscuits onto a parchment or baking mat lined sheet, brush tops with additional buttermilk and bake until light golden brown, about 12 to 15 minutes. Remove and allow to cool on the sheet for 5-7 minutes before eating.

We cut our biscuits in half and stuffed them with ham and swiss cheese, they were amazing. You could definitely serve them dinner or even make breakfast sandwiches out of them! They’re so incredibly yummy and are a great way to use up leftovers!


Sweet Potato Biscuits with Ham, Mustard, and Honey - Recipes

She writes a regular column in Bon Appetit, has written a New York Times bestseller ( A Homemade Life: Stories and Recipes from My Kitchen Table ). Reading her blog is an intimate experience reading her memoir of losing her father and falling in love with her husband is even more so. Back in 2005 Brandon Pettit wrote her that her writing was exactly how he felt about food and life. Two months later, after an intense cross-country romance, she introduced him to her readers. The next year, they were engaged, and Brandon bought a one-way ticket to Seattle where they now own a popular pizzeria Delancy.

What I love about Molly's cooking is that her style is eclectic, so just like my own Canadian roots she has a melting pot of cultures to choose from. These are flaky, buttery, perfectly seasoned biscuits. The naturally sweet and fruity, mashed sweet potatoes add a delicious and unexpected flavour. The salty ham and tangy mustard balanced these well for a memorable breakfast treat. If you've made biscuits before, then you know how easy these will be. The only change I made to the recipe is to chill the butter thoroughly, or you could even freeze it, and then grate it into the flour mixture, a little trick I learned from the Food Network that works beautifully every time.

In a few short minutes I am headed for a shopping adventure, but what would be an adventure be without some serious foodie time. I am going to go to a Cider Mill as well as a town in the Cascade Mountains that leaves you feeling you are in Bavaria. Schnitzel anyone. Camera in tow I hope to have some adventures to share with you all.

  • 1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
  • 1 3/4 cups all purpose flour
  • 1 tablespoon (packed) dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • Pinch of cayenne pepper
  • 8 tablespoons (1 stick, 1/2 cup) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
  • 1/3 cup chilled buttermilk
  • Dijon mustard
  • 6 ounces thinly sliced country ham or Black Forest ham
  • Honey

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Baking With Sweet Potatoes: Beyond Sweet Potato Pie

Quick: name a sweet potato dessert. We're willing to wager a Thanksgiving turkey that the only dish that comes to mind is the ubiquitous—but beloved—sweet potato pie. But pie is not the only treat you can bake with this sweet, creamy, orange-fleshed tuber—sweet potatoes (you don't have to call them yams) are actually versatile magic-makers that should be a staple in everyone's fall baking pantry.

Compared to pumpkin purée (which, apparently, might not even come from pumpkins anyway), sweet potato purée is denser, naturally sweeter, and starchier, which makes it an excellent team player in sweet breads, cakes, and cookies, where it can reduce the need for some (or all) of the expected flour, eggs, and/or sugar. Plus, sweet potatoes add superfood nutrients to your treats. Win-win.

Cooking and then puréeing or mashing a sweet potato or two is indeed a little more work than opening up a can of pumpkin purée, but I promise it's worth it. (And, hey, at least you'll know exactly what you're eating, right?)

Here are some of the best ways to bake with sweet potatoes this season:

Just like mashed ripe bananas, sweet potatoes are a great addition to quick breads or muffins. Try baking a decadent loaf topped with caramelized pecans and chile flakes, or an entirely vegan loaf studded with nuts and currants.

Maple Sweet Potato Bread

Sweet potato biscuits pop up often in traditional Southern cooking, and make some amazing ham sandwiches. If you're looking for a good way to make gluten-free biscuits, sweet potato purée helps hold wheat-free flours together while adding moisture and a nice sweetness.

Sweet Potato Biscuits with Ham, Mustard, and Honey

Love carrot cake but want an even more seasonally appropriate way to sneak veggies into dessert? Make a sweet potato layer cake with cream cheese frosting. Meanwhile, a sweet potato bundt cake drizzled with mocha sauce could be the star of any fall dinner party.

Spiced Sweet Potato Bundt Cake

Sweet potato cake is great, but sweet potato cupcakes are even cuter. For a hyper-seasonal take, top them with a cream-cheese frosting flavored with cinnamon, cardamom, and cloves, and garnish with dried cranberries.

Sweet Potato Cupcakes

To celebrate All Saints Day in the Catalan region of Spain, locals bake cookies called pannelets out of sweet potatoes, ground almonds, and, sometimes, pine nuts. Baker and food writer Alice Medrich features a version of these traditional cookies, enhanced with shredded coconut, in her phenomenal book Chewy Gooey Crispy Crunchy. Sweet potato gives the melt-in-your-mouth treats a lovely orange interior and an earthy-sweet flavor. Bonus: they're naturally gluten-free.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • ¾ cup mashed sweet potatoes
  • ¼ cup milk

Preheat the oven to 400 degrees F (200 degrees C).

In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.

Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.

Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Either canned mashed sweet potatoes, or leftover sweet potatoes can be used in this recipe. I make my mashed sweet potatoes using a little brown sugar and cinnamon, which lends a little spice to the biscuits.


Sweet Potato Biscuits With Prosciutto, Honey-Mustard Goat Cheese, and Arugula

My grandmother raised five children and still managed to host beautiful dinner parties regularly for her friends and family. Her sweet potato biscuits are a timeless, sure-thing crowd pleaser. They’re still my mom’s go-to contribution to any potluck dinner. They may now become yours, too.

For the sweet potato biscuits:

  • One 8-ounce sweet potato, peeled and cut into 1/2-inch rounds
  • 3 tablespoons unsalted butter, at room temperature, plus 1 tablespoon unsalted butter, melted
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons milk, as needed
  • 1 teaspoon Maldon sea salt

For the honey-mustard goat cheese spread:

  • 4 ounces goat cheese, at room temperature
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 4 ounces prosciutto slices
  • 1/2 cup baby arugula

Preheat the oven to 450 degrees F and position a rack in the upper third of the oven. Line a baking sheet with aluminum foil and set aside.

To make the sweet potato biscuits: Place the sweet potato slices in a small pot or saucepan and cover with 1 inch of water. Bring to a boil over high heat. Turn the heat to low and simmer for 20 to 25 minutes, or until very soft. Drain and transfer the sweet potato slices to a large bowl. Add the 3 tablespoons room-temperature butter and mash together.

In a separate large bowl, whisk the flour, brown sugar, baking powder, and kosher salt. Add the flour mixture to the sweet potato mixture and use your clean hands to combine. If the dough holds together when pinched, it’s ready. If not, stir in 1 teaspoon of milk at a time until the dough holds together when pinched.

The amount of milk needed will depend on how moist your potatoes are.

Sprinkle a clean work surface with flour. Use clean hands to gather the dough into a ball and transfer it to the floured surface. Knead the dough into a smooth ball and use your hands to lightly pat the dough into a 1-inch-thick round. Use a 2-inch biscuit cutter to cut out 10 biscuits from the dough, re-rolling the scraps a maximum of two times.

Place the biscuits 2 inches apart on the prepared baking sheet. Use a pastry brush to coat the biscuit tops with the 1 tablespoon melted butter and sprinkle with the sea salt. Bake for 10 to 12 minutes, or until the biscuit tops are golden brown. They will not rise significantly like other biscuits.

While the biscuits bake, make the honey-mustard goat cheese spread: In a small bowl, stir together the goat cheese, Dijon mustard, and honey. The spread will look lumpy at first keep stirring until smooth.

Let the biscuits cool slightly, halve them, and spread the goat cheese mixture over the biscuit bottoms.

Divide the prosciutto and arugula evenly among the biscuits. Put the tops on the biscuits and serve.

Do Your Thing

Use a 4-inch biscuit cutter to make breakfast biscuits. Pile them high with scrambled eggs, Cheddar cheese, and bacon.

Cooking School

Biscuit bottoms burning? Place another baking sheet underneath the one the biscuits are on your oven heat is just baking too strongly from the bottom, but this will fix it.

Make the dough as much as 48 hours before baking the biscuits. Allow the dough to come up to room temperature and cut into biscuits before baking, otherwise add a couple of minutes to the cook time.

Recipe reprinted with permission from “Just Married” by Caroline Chambers. Copyright 2018. Published by Chronicle Books.


Sweet Potato Biscuits and Country Ham

2. To prepare sweet potato biscuits: combine flour, brown sugar, baking powder, salt and baking soda in a food processor bowl fitted with a steel blade and pulse to blend. Add cold butter pieces and pulse until mixture resembles coarse cornmeal.

3. Add mashed sweet potatoes and buttermilk to flour mixture and pulse just until mixture comes together and forms a dough.

4. Turn the dough out onto a floured work surface. Gently knead just until smooth pat into a circle to a thickness of ¾ to 1-inch. Using a 3-inch biscuit cutter, cut out biscuits. Arrange on a baking sheet lined with baking paper. Gather left-over dough into a ball, pat into a circle and cut out remaining biscuits (recipe makes ten 3-inch biscuits).

5. Bake for 15 minutes, or until golden brown, rotating the baking sheet halfway through baking.

6. While biscuits are baking, cut ham slices into 2 to 3-inch pieces. Melt butter in a heavy skillet over medium heat add ham pieces and cook on each side for 2 to 3 minutes, or until sizzling and golden around outer edges.

7. Split sweet potato biscuits horizontally, layer ham on bottom halves of biscuits and close with top halves. Arrange on a serving tray with choice of condiments.

Recipe uses left-over plain unseasoned mashed sweet potatoes. Or roast a whole medium to large-size sweet potato (enough to make 1 cup of mashed sweet potato, without the skin) at 400°F for about 1 hour or until tender cool, peel off skin and roughly mash sweet potato.


Serving Ham for the Holidays? These Side Dishes Won't Disappoint

Ah, ham, the classic celebration meal. Affordable, easy to prep, and good for days of leftovers, this OG main dish likes to show up for Christmas dinner, Easter, or any time there are a lot of mouths to feed.

But while serving ham is a no-brainer, figuring out what to dish up alongside it can be a head-scratcher.

To help with this delicious dilemma, we went recipe-hunting. Below, we cover not only the classics (biscuits, mashed potatoes, Grandma’s raisin sauce) but also some unique dishes that might turn out to be your new faves.

Share on Pinterest Photography courtesy of Little Spice Jar

1. Caramelized onion croissant stuffing

Hey, there’s nothing wrong with basic or boxed stuffing. But you have to admit this sounds pretty incredible: buttery croissant stuffing laced with sweet caramelized onions, mushrooms, sage, pecans, and Gruyere cheese.

2. Apple stuffing

Sweet, crisp apples are a natural companion to ham. Whip up this easy stuffing that’s studded with red apples and fragrant sage.

3. Corn pudding casserole

Corn pudding and ham are a classic combo, and for good reason: They’re delicious together. This creamy casserole requires just a few simple ingredients and can easily be made gluten-free.

4. Homemade healthy green bean casserole

Chances are good that you know how to make a classic green bean casserole thanks to Grandma (or the back of a soup can). Switch things up this year with this scrumptious lightened-up version, featuring a creamy sauce and a crispy panko-onion topping.

5. Southern baked macaroni and cheese

Macaroni and cheese with a side of ham — aka heaven. Yes, we think ham is probably the “side” here, as this three-cheese (manchego, Gruyere, and sharp cheddar) Southern mac and cheese is likely to steal the show.

6. Double kale gratin

This creamy gratin is made with not one but two kinds of kale and three kinds of cheese. The crunchy breadcrumb topping takes it, well, over the top.

7. French onion soup

Whether you’re serving it as a starter or a side, French onion soup is a classic Christmas course that partners perfectly with ham.

8. Roasted garlic mashed potatoes

One of ham’s favorite sidekicks is the mashed potato. Take this beloved side to the next level with this decadent, buttery roasted garlic version.

9. Roasted sweet potatoes with maple butter

Who doesn’t love sweet and savory maple-glazed sweet potatoes? This side, bathed in a delicious maple-and-cinnamon-laced butter, pairs wonderfully with succulent ham.

10. Scalloped potatoes

If you remember ham always being served with scalloped potatoes when you were growing up, you’re not alone. This classic cheesy dish never goes out of style. And this recipe is the best.

11. Sweet potato casserole with butter pecan topping

Swap a marshmallow-topped sweet potato casserole for a buttery, nutty crumble. This crunchy, creamy casserole is a craveworthy combination of sweet and savory flavors.

12. Crispy balsamic brussels sprouts

These sweet, tangy, and crispy sprouts — tossed with balsamic vinegar, honey, Dijon mustard, and pecans — are so good that even sprout-averse folks might be convinced to try them.

13. Honey-glazed hasselback butternut squash

Hasselback squash makes a delicious (and very pretty) side dish. In this recipe, it’s glazed in sticky honey and topped with plenty of fragrant herbs.

14. Oven-roasted carrots and parsnips

Carrots are a classic side for ham, but pairing them with sweet and earthy parsnips is an even better idea.

15. Roasted garlic Parmesan cauliflower

What can make roasted cauliflower even better? Garlic and Parm, of course. Buttery baked cauliflower is a golden-brown, crispy companion for ham.

16. Warm caramelized pear Gorgonzola salad with glazed walnuts

Warm honey-caramelized pears top this baby kale salad. Candied walnuts, tangy Gorgonzola cheese, and a quick sherry vinegar dressing make this salad a sweet and savory spread.

17. Harvest farro salad

This harvest farro side dish is the perfect combination of salad and hearty grains. Kale, butternut squash, cranberries, and pecans pair with a punchy apple cider vinaigrette for a delicious autumn accompaniment.

18. Shaved brussels sprouts salad with apples and walnuts

Try a spin on the typical salad side by swapping lettuce for thinly shaved brussels sprouts. This crunchy salad requires only a few simple ingredients and pairs great with ham.

19. Roasted beet salad with goat cheese

Sweet meets tangy meets earthy in this flavorful salad featuring roasted beets, goat cheese, walnuts, and a bright pomegranate dressing.

20. Brie and bourbon bacon jam crescent rolls

You don’t have to make bread from scratch to serve up an impressive (and drool-worthy) roll. To make these, you’ll stuff crescent dough with a quick bourbon bacon jam, melty brie, and pecans.

21. Parker House rolls

Soft, buttery Parker House rolls have a crisp top crust and complement ham wonderfully. Bonus: They make delicious sandwiches with leftover ham the next day!

22. Sweet potato biscuits

Biscuits and ham are a natural pairing, but we like to switch things up with tender, flaky sweet potato biscuits.

23. Hawaiian sweet rolls

If you’ve never paired a King’s Hawaiian dinner roll with ham, you are missing out, my friend. Try your hand at making your own with this recipe for the sweet and tangy rolls.

24. Orange cranberry sauce

This zesty, citrusy cranberry sauce is a lovely match for oven-baked ham, especially during the holidays.

25. 5-minute honey mustard sauce

A sweet, creamy, and tangy honey mustard sauce is the perfect companion for ham. And it doesn’t hurt that this recipe takes just 5 minutes.

26. Homemade ham gravy

Save those ham drippings! Whip up this gravy with the flavorful drippings, and don’t be shy pouring it on the ham and mashed potatoes.

27. Grandma’s raisin sauce

Raisin sauce is a classic topping for Christmas and Easter hams — we’re talking 1800s classic! You’ll understand why when you make this plump, caramelized sauce.

Now that you have these 27 amazing dishes to serve with ham, the hardest part is choosing which one to cook first.

Looking for more? We love to dish about side dishes. Check out our picks for healthy vegetable side dishes and Christmas side dishes.


Can I Make This Without a Crockpot?

Yes you can! Add the ham and the glaze to a large roasting pan. If the lid doesn’t fit over the ham, you can cover it with foil. Bake at 325F for 15-20 minutes per pound. The internal temperature should read 140F when it’s all done. Baste the ham every hour or so, and you can leave the foil off for the last 15-10 minutes to let the exterior crisp up a bit if you’d like.


Watch the video: Χοιρινό Μπούτι Ρολό με Μέλι και Μουστάρδα. Άκης Πετρετζίκης (January 2022).