These sweet potato swim biscuits are a warm, buttery twist on my classic buttermilk swim biscuits. The mashed sweet potatoes add the perfect amount of sweetness and pair well with a drizzle of maple cream frosting and a sprinkle of candied pecans. Enjoy them for brunch, holidays or any day that deserves a little comfort and sweetness. —Alex Bala, Longmont, Colorado
Ingredients
- 2-1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons packed brown sugar
- 2 teaspoons molasses powder, optional
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 8 ounces cooked, mashed sweet potatoes
- 2 teaspoons vanilla bean paste or extract
- 2 cups buttermilk
- 1/2 cup unsalted butter
- frosting:
- 5 ounces whipped cream cheese
- 2 cups confectioners' sugar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon molasses powder, optional
- 2 to 3 tablespoons whole milk
- candied pecans:
- 3 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 1/2 cup crushed pecans
Directions
- Preheat oven to 450°. In a medium bowl, sift together the flour and baking powder. Whisk in brown sugar, molasses powder, if using, salt and nutmeg until well combined. Stir in sweet potato and vanilla. Gradually add buttermilk until just combined.
- Place butter into an 11x7-in. baking dish. Place pan in oven until butter is melted. Carefully remove pan, immediately spoon batter over butter. Cut into squares with a butter knife. Bake until golden brown, about 25 minutes. Cover and bake until centers are cooked and edges are brown, 5-7 minutes longer.
- Meanwhile, in a medium bowl, beat together cream cheese, sugar, maple syrup, vanilla and molasses powder, if using. Add milk until frosting is smooth and thin enough to drizzle.
- For pecans, in a small skillet, melt butter over medium heat. Add brown sugar and pecans, stir until bubbly. Pour onto parchment paper, cool completely. Break into small pieces.
- Drizzle frosting over biscuits and sprinkle with candied pecans before serving warm.
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