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Glazed Sweet Potato Biscuit Squares

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  0 reviews
  • 0 min prep time
  • total time
  • 12 ingredients
  • 16 servings
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Bake these flavorful potato biscuit squares with vanilla frosting - a sweet tea-time compliment!

Ingredients

1
large sweet potato (8 to 10 ounces)
1/2
cup butter or margarine, softened
2/3
cup buttermilk
3 1/2
cups all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1
cup shortening
1/2
cup ready-to-spread vanilla frosting
1/4
teaspoon ground cinnamon

Steps

  • 1 Heat oven to 450°. Pierce sweet potato with fork several times. Microwave on High 8 to 12 minutes or until tender. Let stand 5 minutes. Carefully peel potato. Place sweet potato in small bowl. Mash with potato masher until smooth. Stir in butter and buttermilk until smooth.
  • 2 Mix flour, sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Stir in sweet potato mixture just until blended.
  • 3 Place dough on lightly floured surface. Knead 10 to 15 times. Pat into 10-inch square, about 1/2-inch thick. Cut into 16 (2 1/2-inch) squares. Place squares 1-inch apart on large ungreased cookie sheet. Bake 10 to 15 minutes or until top edges are deep golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes.
  • 4 Mix frosting and 1/4 teaspoon cinnamon in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until pourable. Drizzle over biscuits.
  • 1 Heat oven to 450°. Pierce sweet potato with fork several times. Microwave on High 8 to 12 minutes or until tender. Let stand 5 minutes. Carefully peel potato. Place sweet potato in small bowl. Mash with potato masher until smooth. Stir in butter and buttermilk until smooth.
  • 2 Mix flour, sugar, baking powder, baking soda, salt and 1/2 teaspoon cinnamon in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like cornmeal. Stir in sweet potato mixture just until blended.
  • 3 Place dough on lightly floured surface. Knead 10 to 15 times. Pat into 10-inch square, about 1/2-inch thick. Cut into 16 (2 1/2-inch) squares. Place squares 1-inch apart on large ungreased cookie sheet. Bake 10 to 15 minutes or until top edges are deep golden brown. Remove from cookie sheet to wire rack. Cool 5 minutes.
  • 4 Mix frosting and 1/4 teaspoon cinnamon in small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until pourable. Drizzle over biscuits.

Expert Tips

Take the chill out of the fall air with a cup of steaming cider and these sweetly spiced biscuits.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Biscuit
Calories
350
Calories from Fat
190
% Daily Value
Total Fat
21g
21%
Saturated Fat
8g
8%
Cholesterol
15mg
15%
Sodium
250mg
250%
Total Carbohydrate
38g
38%
Dietary Fiber
1g
1%
Protein
3g
3%
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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