Maple Pecan Sweet Potato Biscuits

Tender, lightly sweet biscuits made with mashed sweet potato and toasted pecans, finished with a warm maple drizzle. They are excellent for breakfast, brunch, or alongside a holiday meal.

Prep: 20 min · Cook: 15 min · Yield: 8 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 6 tablespoons unsalted butter
• 1 cup mashed sweet potato
• 0.333 cup whole milk
• 0.333 cup pecans
• 3 tablespoons maple syrup

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment paper. If the sweet potato is freshly cooked, cool the mashed potato until just warm rather than hot. (about 5 min) — 425°F
2. Whisk together the flour, baking powder, and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces of butter throughout. (about 5 min)
3. Stir in the pecans. Fold in the mashed sweet potato and milk just until a shaggy dough forms; do not overmix. (about 3 min)
4. Turn the dough onto a lightly floured surface. Pat it into a 1-inch-thick rectangle, fold it in half, and pat it out again. Cut out 8 biscuits with a 2 1/2-inch cutter, pressing straight down. Transfer them to the prepared baking sheet. (about 5 min)
5. Bake for about 15 minutes, until the biscuits are puffed and lightly golden on top. Cool for 5 minutes on the baking sheet. (about 15 min) — 425°F
6. Warm the maple syrup briefly if needed, then drizzle it over the biscuits and serve warm. (about 2 min)