Best 6 Sweet Potato Biscuits With Ham Recipes

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**Savory and Sweet Potato Biscuits with Ham: A delightful Combination of Flavors**

Indulge in the delectable experience of our sweet potato biscuits with ham, a culinary masterpiece that tantalizes your taste buds with its harmonious blend of sweet, savory, and smoky flavors. These biscuits, crafted with a combination of mashed sweet potatoes and all-purpose flour, possess a tender and fluffy texture that melts in your mouth. The addition of diced ham lends a delightful savory touch, while a hint of maple syrup adds a subtle sweetness that perfectly complements the natural flavors of the sweet potatoes. Each bite of these biscuits is an explosion of flavors and textures, leaving you craving more.

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Let's cook with our recipes!

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

These old-fashioned Southern-style Sweet Potato Biscuits are flaky, fluffy and just like Grandma made them!

Provided by Blair Lonergan

Categories     Breakfast     Side Dish

Time 33m

Number Of Ingredients 6

3 cups self-rising flour ((such as White Lily brand))
2 tablespoons granulated sugar
½ cup (1 stick) salted butter, cubed and chilled
1 ½ cups cold mashed cooked sweet potatoes
¾ cup cold whole buttermilk, plus more as needed
1 tablespoon salted butter, melted

Steps:

  • Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
  • In a large bowl, whisk together self-rising flour and sugar.
  • Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
  • In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
  • Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
  • Press dough to 1-inch thickness.
  • Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
  • Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
  • Preheat oven to 450°F.
  • Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!

Nutrition Facts : ServingSize 1 biscuit, Calories 259 kcal, Carbohydrate 36 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 114 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g

SWEET POTATO BISCUITS WITH HAM, MUSTARD, AND HONEY



Sweet Potato Biscuits with Ham, Mustard, and Honey image

Provided by Molly Wizenberg

Categories     Bread     Mustard     Side     Bake     Christmas     Low Cal     Ham     Sweet Potato/Yam     Honey     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 25

Number Of Ingredients 12

1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk
Dijon mustard
6 ounces thinly sliced country ham or Black Forest ham
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.

SWEET POTATO HAM BISCUITS



Sweet Potato Ham Biscuits image

A great twist on a Southern favorite!!!

Provided by Melanie Miller @MRMiller

Categories     Other Appetizers

Number Of Ingredients 5

2 cup(s) mashed sweet potatoes (canned or fresh)
4 cup(s) bisquick
2/3 cup(s) brown sugar (plus more for topping)
1/2 to 1 pound(s) sliced deli ham (i prefer boar's head tavern ham)
- sliced cheddar cheese (i prefer sharp cheddar or aged irish cheddar)

Steps:

  • Preheat oven to 325 degrees.
  • Mash sweet potatoes and set aside. Blend Bisquick and brown sugar with hands until mixture is caramel in color. Using spatula, slowly add sweet potatoes. Mix until thoroughly blended.
  • Drop by tablespoons onto prepared baking sheet. Top each biscuit with tablespoon of brown sugar. (Or, to make pretty biscuits, turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a fancy-edge biscuit cutter. Place biscuits 1 inch apart onto a greased baking sheet; top with tablespoon of brown sugar.) Cook 15-20 minutes, or until done. Best served warm.
  • Slice biscuits and place several pieces of shaved ham and sliced cheddar cheese. Serve and enjoy!!!

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



Baked Honey Ham on Sweet Potato Biscuits with Blackberry-Balsamic Drizzle image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 14 biscuits

Number Of Ingredients 19

1 pound sweet potatoes (2 to 3 potatoes)
2 tablespoons buttermilk
1/4 teaspoon freshly grated nutmeg
2 1/2 cups all-purpose flour, plus extra for dusting
3 tablespoons brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 sticks cold butter, small diced
1 tablespoon vegetable oil
2 tablespoons butter, melted and slightly cooled
14 slices baked honey ham (or your favorite ham), torn into pieces to fit the biscuits
Blackberry Balsamic Drizzle, recipe follows
Arugula, for serving
One 12 to 13-ounce jar blackberry preserves
1 cup packed fresh basil leaves, stems and all
1/2 cup balsamic vinegar
1/4 cup yellow mustard, such as French's
1 teaspoon whole black peppercorns
1 serrano chile, split in half

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 BISCUITS WITH HAM



Sweet Potato Biscuits with Ham image

Provided by Food Network

Time 1h45m

Yield 18 to 24 biscuits, servings 9 to 12 (2 per person)

Number Of Ingredients 6

2 pounds sweet potatoes roasted, cooled and mashed (about 1 cup cooked potatoes)
2 1/2 cups unbleached all-purpose flour, plus additional if dough is too sticky and for rolling out dough
3/4 cup cold butter, cut into 1/4-inch cubes
2/3 cup brown sugar
2 teaspoons baking powder
1/2 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.
  • Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle.
  • Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well.
  • Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown.
  • Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.

SWEET-POTATO BISCUITS



Sweet-Potato Biscuits image

Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h20m

Yield Makes 8

Number Of Ingredients 8

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

Steps:

  • Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
  • Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
  • Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

Tips:

  • For the best results, use fresh sweet potatoes.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Be careful not to overmix the dough, as this will make the biscuits tough.
  • If you don't have a biscuit cutter, you can use a glass or a cup to cut out the biscuits.
  • Bake the biscuits until they are golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

These sweet potato biscuits with ham are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a crowd and can be made ahead of time, making them a great option for busy mornings. The sweet potatoes add a touch of sweetness and moisture to the biscuits, while the ham adds a savory flavor. Serve these biscuits with your favorite toppings, such as butter, honey, or jam.

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