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Mini sweet potato biscuits slathered with prosciutto butter on a plate.

Mini Sweet Potato Biscuits with Prosciutto Butter

Sip + Sanity | Linda Feller
Mini Sweet Potato Biscuits with Prosciutto Butter are flaky, tender and just the right amount of sweet. These little bites are great for an appetizer spread or to serve with a bowl of steaming soup!
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Prep time.20 minutes
Cook time.10 minutes
Total time.30 minutes
Course.Bread
Cuisine.American
Number of servings.20 mini biscuits
Calories per serving.140 kcal

Equipment

Ingredients

Prosciutto Butter

  • 8 tablespoon unsalted butter (1 stick), room temperature
  • 2 ounce prosciutto, chopped into small bits
  • 1 teaspoon fresh thyme, chopped (a generous teaspoon)
  • fresh cracked black pepper

Sweet Potato Biscuits

  • ½ cup mashed sweet potato
  • 6 tablespoon milk
  • 1 tablespoon honey
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoon kosher salt
  • 6 tablespoon unsalted butter, cold, cut into small cubes

Instructions

  • Combine the softened butter, prosciutto, thyme and several grinds of black pepper together. Transfer to a serving dish and set aside.
  • Preheat the oven to 425°F. Line a sheet pan with parchment.
  • In a mixing bowl, combine the sweet potato, milk and honey. Set aside
  • In a bowl of food processor, combine flour, baking powder and salt by pulsing several times. Add the butter chunks and pulse several times until the mixture resembles coarse crumbs.
  • Transfer the flour mixture to the bowl with the sweet potato mixture. Fold the ingredients together just until a soft dough forms.
  • Lightly flour a work surface. Gently knead the dough several times, then roll or pat it into a 3/4-inch thick rectangle (see note below). Use a long knife or bench scraper dusted with flour to cut the dough into 20 squares (use an up and down motion, rather than a pulling motion to cut the biscuit dough).
  • Transfer the biscuits to the sheet pan and bake for 10 minutes.
  • Serve warm with prosciutto butter.

Notes

Use a bench scraper or other straight edge to help shape the dough into a rectangle, but it doesn't have to be perfect. Feel free to trim two opposing ends off to get something close to square corners. You can shape the cut-offs into similarly sized biscuits + bake them right along with the 'pretty' ones. Serve them up or save them as your baker's share!

Nutrition

Calories: 140kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 347mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1601IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
Keywords.fall, holidays, oven, thanksgiving
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