Sweet Potato Biscuits
Serves
12
Total Time
55mins
Calories
99
These are two sweet potato recipes from the Sefton Park Infant school Caribbean Cookbook. When I was growing up there in the 1970s, Bristol was the multicultural capital of the UK and one of the few places wher...
- Sweet potato100 gcubed
- Water2 L
- Butter100 g
- Granulated sugar50 g
- Self raising flour150 g
Ingredients
- 1. Pre-heat oven - 190°C
- 2. Add water and sweet potato to a clean large saucepan
- 3. Boil until tender - approx 15 min
- 4. Remove
- 5. Drain
- 6. Mash with potato masher then set aside
- 7. Line a clean baking sheet with parchment paper
- 8. Add butter and granulated sugar to a clean stand mixer bowl
- 9. Cream until light and fluffy - 3 min
- 10. Transfer potatoes to dough
- 11. Mix until well combined
- 12. Add self raising flour to the dough gradually
- 13. Mix until dough forms
- 14. Transfer dough to lightly floured surface
- 15. Roll out until 1/4" thick
- 16. Cut out into rounds
- 17. Transfer biscuits to baking sheet
- 18. Bake - 15 min, 190°C
- 19. Remove and Let Cool
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
