I LOVE sweet potatoes any way you make them. I’m in charge of making a sweet potato bake for tomorrow with a walnut brown sugar topping. Umm, umm good. Not an every day dish obviously. Even though my husband wants me to make it more often than once or twice a year. It’s a dessert in itself really. When I baked my sweet potatoes today, I had bought a couple too many, so I went ahead and baked them too…mainly because I had these biscuits on my brain. My mom had sent me this recipe from a restaurant in Lafayette, LA, called Prejean’s. She loves to eat there. (That’s where I get the foodie gene by the way.) My mom is an awesome cook. I can only hope to be as great as she is one day. She just whips things up out of her head all the time. I call her the Original Pioneer Woman! She helps tend to their farm, does the farm paperwork, cooks lunch and supper, and in her spare time after she digs wells, puts up fence, and milks cows, she is also an artist. (She doesn’t do all those things…only some.) She’s known for a lot of things in the kitchen, but one thing she’s most famous for is her biscuits. Yum, people. I still can’t get my biscuits like hers. I’m close, but not quite there. Ok, enough talk about those biscuits, or else I’ll have to go make some…let’s move on to the sweet potater ones!
These sweet potato biscuits have a different texture than your average Southern biscuit. They are very soft, like a roll mixed with a muffin. Very different and very good. And, with a syrupy glaze. I kind of wished they would’ve gotten a little crunchier on the edges, just because I like biscuits that way, but that’s not what these guys are about.
So, here is the famous Prejean’s recipe that my mom sent me. My husband and kids ate more than I could count on the couch a while ago, so they must have met approval. I told them to simmer down because the Thanksgiving feast is tomorrow. Duh!
Prejean’s Sweet Potato Biscuits:
*Just a note: I halved the recipe and it made over a dozen biscuits.
2 pounds, plus 2 cups favorite biscuit mix flour, divided
2 teaspoon ground cinnamon
1/2 cup sugar
2 cup, mashed cooked sweet potatoes
1/3 cup vanilla extract
2/3 cup buttermilk
Preheat the oven to 350 degrees F. In a metal bowl, combine biscuit mix, cinnamon and sugar.
In a separate bowl, combine potato, with vanilla and buttermilk until totally combined.
With a large spoon, add dry ingredients to potato mixture a bit at a time until totally combined; mixture should be sticky.
Turn dough out onto a biscuit mix dusted dry surface.
Dust surface of the dough and fold, kneading dough adding mix as needed to firm the dough up slightly, but do not over-knead the dough. Knead just enough to be cut into biscuits and placed in a greased or oil-sprayed pan. (I didn’t knead much and then rolled out softly to cut biscuits.)
Place the pan of biscuits into preheated oven for 20-25 minutes or until brown and solid at center.
1/2 cup butter
1/2 cup honey
1/2 sugarcane syrup ( I used molasses, and I only used about a tablespoon…again, b/c I halved the recipe.)
Combine all ingredients and heat in microwave for 45 seconds. Pour evenly over baked biscuits; serve hot.
Eat up, y’all!