Our comforting Ham-Filled Sweet Potato Biscuits showcases another Mississippi icon: sweet potatoes. Year after year, the Magnolia State remains one of the country’s highest producers of this delectable tuber.
- 2 medium sweet potatoes, peeled and cubed
- 3 cups self-rising flour
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground red pepper
- 1 cup cold unsalted butter, cubed
- 1 cup whole buttermilk, divided
- 2 tablespoons unsalted butter, melted
- 1 pound smoked ham, sliced
- ¾ cup honey
- 2 tablespoons stone-ground mustard
- In a medium saucepan, bring sweet potatoes and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to low, and simmer until tender, about 8 minutes. Drain well; let cool completely. Coarsely mash sweet potatoes; set aside 1½ cups. Reserve any remaining mashed sweet potato for another use. 2. Preheat oven to 425°. Line large baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, salt, and red pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. (Some small pea-size pieces of butter should remain.) 4. In a small bowl, stir together 1½ cups mashed sweet potato and ¾ cup buttermilk. Add sweet potato mixture to flour mixture; stir just until moistened. Add remaining ¼ cup buttermilk to moisten dough, if needed. (Dough may be sticky.)
- On a lightly floured surface, knead dough 2 or 3 times. Roll dough to ½ - to ¾ -inch thickness. Using a 2-inch round cutter dipped in flour, cut dough, rerolling scraps as necessary. Place 2 inches apart on prepared pans. Brush top of dough with melted butter.
- Bake until lightly browned, about 14 minutes. Let cool completely on a wire rack.
- Using a serrated knife, cut biscuits in half horizontally; fill with ham. In a small bowl, whisk together honey and mustard. Serve with biscuits.
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