Best 10 Sweet Potato Ham Biscuits Recipes

SWEET POTATO BISCUITS WITH HAM, MUSTARD, AND HONEY

Steps:

• Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
• Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
• Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
• Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
• Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

BAKED HONEY HAM ON SWEET POTATO BISCUITS WITH BLACKBERRY-BALSAMIC DRIZZLE

Steps:

• For the biscuits: Preheat the oven to 425 degrees F. Poke the sweet potatoes with the tines of a fork and bake until tender, about 1 hour. Let the potatoes cool, and then peel them, discarding the skins.
• In a food processor, puree the potatoes with the buttermilk and nutmeg until smooth.
• Whisk together the flour, sugar, baking soda and salt. With your fingertips or a dough cutter, cut in the cold butter until pea-size chunks are formed. Fold in the sweet potato puree until just combined, being careful not to overwork.
• Dust a work surface with some flour and turn the biscuit dough onto the counter. Form the dough into a 3/4-inch-thick disc. Using a 2 1/4-inch round biscuit cutter, cut out 14 biscuits, starting on the outside of the disk and working your way in. You may need to reshape the last bits of dough back into a disk to get all 14 rounds.
• Grease a 10-inch cast-iron skillet with the vegetable oil and place the biscuits in the skillet, working from the center out. The biscuits should be a tight fit and nestled against each other. Brush the biscuit tops with the melted butter and bake until golden, 15 to 18 minutes.
• For the sandwich build: Split the hot biscuits, place some of the torn ham on the bottom half, drizzle the Blackberry Balsamic Drizzle over the ham and then pile some arugula on top for a peppery bite.
• Combine the preserves, basil, vinegar, mustard, peppercorns and chile in a medium saucepot on the stove. Set over medium heat. Simmer the sauce until thickened, 7 to 10 minutes. Strain the reduction through a fine sieve. Thin with water if needed.

SWEET POTATO HAM BISCUITS

Steps:

• Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).
• In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
• Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.
• Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.

EASY SWEET POTATO BISCUITS

Steps:

• Cut butter into biscuit mix until crumbly.
• Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
• Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
• Place on large ungreased cookie sheet bake at 450°F for 10 to 12 minutes or until golden.

SALLI LAGRONE'S SWEET POTATO BISCUITS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a Silpat. In a small bowl, combine melted butter and strip of orange rind; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt, brown sugar, ginger, and grated zest. Using a pastry cutter or two knives, cut chilled butter into the flour mixture until it resembles coarse meal.
• Make a well in the center, and add sweet potato. Using a fork, stir in the sweet potato. Add buttermilk, and stir just until the dough comes together. Do not overmix.
• Lightly dust dough with flour. Turn dough onto a lightly floured surface, and knead gently six to eight times.
• On a clean work surface, pat out the dough to a 1/2-inch thickness. Using a floured 1 1/2-inch or 2-inch biscuit cutter, cut out the biscuits as close together as possible. Transfer to prepared baking sheet. The scraps may be patted out again once more. Prick the tops of each biscuit a few times. Brush the tops with the reserved orange-flavored butter. Bake until golden brown, 15 to 18 minutes for the small biscuits and 20 to 25 minutes for the large biscuits.

SWEET POTATO BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
• Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

SWEET-POTATO BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Toss sweet potato with 1 tablespoon maple syrup; place in small ovenproof dish and bake until tender, about 15 minutes.
• Remove from oven and cool.
• Sift flour, salt, baking powder and sugar into a large bowl.
• Cut 10 tablespoons ( 1 stick plus 2 tablespoons) into pieces and, using a fork, cut into flour mixture; set aside.
• In another bowl, whisk eggs, cream, orange zest and 2 tablespoons syrup; set aside.
• With a fork, add sweet potatoes to flour mixture, followed by egg and cream mixture and just enough buttermilk to form a soft, slightly sticky dough.
• Mix until ingredients are just incorporated. Overmixing will toughen the biscuits.
• Let dough rest for a few minutes before turning it out onto a floured work surface.
• Roll out dough with a floured rolling pin to 3/4-inch thickness.
• Cut out as many 2-inch rounds as possible with a cookie or biscuit cutter dipped in flour. (Do not twist cutter.).
• Transfer to an ungreased baking sheet.
• Bake for about 6 minutes, then rotate sheet for even browning.
• Bake until crusty and golden brown, another 6 to 8 minutes.
• While biscuits are in the oven, melt the remaining butter to brush on the tops are finished.

SWEET POTATO HAM BAKE

Steps:

• In a greased 1-qt. baking dish, layer half of the sweet potatoes, ham and cheese. Repeat layers. Cover and bake at 350° for 20 minutes. Uncover; bake 8-10 minutes longer of until cheese is melted.

QUICK AND EASY HAM WITH SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
• Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

HAM POTATO PUFFS

Steps:

• Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. , Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until lightly browned. If desired, sprinkle with minced fresh parsley. Serve warm. Refrigerate leftovers.