These Sweet Potato Nutty Biscuits are a delightful twist on a classic biscuit recipe, combining the natural sweetness of sweet potatoes with the crunch of nuts.
Preheat your oven to 450°F (232°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper can make cleanup easier and prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Ensure the dry ingredients are well combined for even flavor distribution.
In another bowl, combine the mashed sweet potato, sugar, butter, and vanilla extract, mixing until smooth.
Using a fork or hand mixer can help achieve a smoother mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in the chopped pecans.
Do not overmix the dough to keep the biscuits tender.
Lightly flour a surface and roll out the dough to about 1/2-inch thickness.
Flouring the rolling pin can prevent sticking.
Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
Dip the cutter in flour to make clean cuts.
Bake the biscuits in the preheated oven for 12-15 minutes or until golden brown.
Keep an eye on the biscuits to avoid overbaking.
Serve the biscuits warm, optionally with butter or honey.
Serving warm enhances the flavor and texture.
