Sweet Potato Butter Swim Biscuits

Deliciously moist Sweet Potato Butter Swim Biscuits with a marshmallow glaze, perfect for the fall season.

By @cooknwith.adri

Original recipe source

Cook time: 40 minutes

Servings: 9

Ingredients

• 1 medium sweet potato peeled and cubed
• 2.5 cups flour
• 0.33 cup brown sugar
• 0.33 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt only if using unsalted butter
• 1 tsp cinnamon
• 0.125 tsp nutmeg
• 2 cups buttermilk
• 1 tsp vanilla extract
• 0.5 tsp orange food coloring optional
• 0.5 cup butter melted
• 0 batter prepared
• 0 marshmallows
• 0 heavy cream
• 0 vanilla extract
• 0 cinnamon for sprinkling

Instructions

1. Peel and cut one medium sweet potato into cubes. Boil in a pot of water for 10-12 minutes or until the potato pieces are easily pierced with a fork. Drain and mash.
2. In a mixing bowl, combine 2.5 cups flour, 1/3 cup brown sugar, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt (if unsalted butter is used), 1 teaspoon cinnamon, and a dash of nutmeg.
3. Add 2 cups of buttermilk, 1 teaspoon of vanilla extract, the mashed sweet potato, and an optional 1/2 teaspoon of orange food coloring. Mix until combined.
4. Preheat the oven to 400°F (200°C). Melt 1/2 cup (one stick) of butter and pour it into a 9x9 inch baking pan.
5. Spread the batter evenly in the prepared baking pan with melted butter. Optionally, pre-cut the dough into 9 squares.
6. Bake at 400°F for 30 minutes. Let the biscuits cool down before glazing.
7. In a small pan over low-medium heat, melt marshmallows and heavy cream together, adding vanilla extract to taste. Stir until smooth.
8. Pour the marshmallow glaze over cooled biscuits and sprinkle cinnamon on top.