Ingredients
1 cup Mashed Sweet Potatoes
2 cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1/2 teaspoons Salt
3/4 cups Whipping Cream
Method
Sources
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Recipe1M+
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
Intense raspberry flavor and color — buttercream, macarons, chocolate
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
Intense raspberry flavor and color — buttercream, macarons, chocolate
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cook up your sweet potatoes (3 small ones should yield 1 cup). cool and put them in a blender and puree. combine the flour, baking powder, sugar, and salt. combine sweet potatoes and whipping cream. add this to the dry ingredients, stirring just until the dry ingredients are moist. turn dough onto a lightly floured surface. knead 4 or 5 times. roll or pat dough to about 1/4 inch thickness. cut with a biscuit cutter and lay out on a lightly greased cookie sheet. bake at 425f for 12 minutes or until golden brown. serve warm. makes 16 biscuits.