Thanksgiving is coming up quickly and we have a big dinner planned with Mike’s extended family. I figured it’s about time to start thinking about what I’ll bring and start brainstorming some Thanksgiving-friendly recipes. That’s where these sweet potato biscuits come in. I made these last weekend for a late brunch after church, and they were wonderful! Buttery and fluffy and just the slightest bit sweet. I love that the addition of the sweet potato makes these otherwise traditional biscuits into something that is perfect for this time of year. The biscuits are simple to make, especially if you think ahead and already have a sweet potato cooked and ready to go in the fridge. If not, you can cheat and microwave it until it’s soft. 🙂 They definitely taste best warm out of the oven, but I had great success reheating them in the toaster oven as well. If you’re looking for traditional biscuits with a fall twist, give these sweet potato biscuits a try. They are definitely worthy of a spot on your Thanksgiving table!
Yield: Makes 10 biscuits
This post was sponsored by the United Dairy Industry of Michigan, but as always, all opinions are my own. I personally love working for UDIM because Milk is a local food, produced by hardworking Michigan farm families. That means cheese, yogurt and other dairy foods are local too! Follow UDIM on Facebook, Pinterest, and Twitter to find out why Milk Means More.