Ingredients:

  • 2 pounds (about 900g) sweet potatoes, peeled and cubed
  • ½ cup (100g) brown sugar, packed
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 tablespoon (15ml) vanilla extract
  • 1 tablespoon (15g) cornstarch
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon (12g) baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¾ cup (180ml) milk
  • 2 tablespoons (30g) sugar (for sprinkling)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Boil sweet potatoes in salted water until tender, about 15-20 minutes.
  3. Drain and mash until smooth; allow to cool slightly.
  4. In a large bowl, mix mashed sweet potatoes with brown sugar, cinnamon, nutmeg, salt, melted butter, vanilla extract, and cornstarch until well combined.
  5. Pour filling into a greased baking dish.
  6. In a bowl, whisk together flour, baking powder, and salt.
  7. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  8. Stir in milk until a soft dough forms.
  9. Drop spoonfuls of biscuit dough over the sweet potato filling, leaving some gaps for bubbling.
  10. Sprinkle with sugar on top of the biscuit dough.
  11. Bake in preheated oven for 30-35 minutes, or until biscuits are golden and cooked through.
  12. Allow to cool for at least 10 minutes before serving.