Chef John’s Sweet Potato Biscuits

Chef John's Sweet Potato Biscuits

Chef John’s Sweet Potato Biscuits
These moist and tender buttery, flaky biscuits are a hit at the dinner (or breakfast) table. If desired, serve with pomegranate butter.

Cut sweet potato in half lengthwise.

Cut each in half again lengthwise then in half cross-wise.

Cut each piece in half to make about 16 evenly sized chunks.

Transfer into pot; cover with water and add salt.

Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender about 17 minutes.

Drain thoroughly; return to pot and mash potatoes.

You will need 1 1/2 cups mashed sweet potatoes.

Cool thoroughly.

Transfer cooled mashed potatoes to a mixing bowl.

Add brown sugar and buttermilk.

Mix together until well combined.