Perfect for Thanksgiving, Christmas, New Year’s Day, and even Easter Sunday, these Yam Good Sweet Potato Sticky Biscuits are so versatile! I usually serve these as a sweet side item for a holiday meal, but this recipe also makes a fantastic dessert–just add some vanilla ice cream on top!
My personal preference–and it’s more of a necessity on some mornings than a preference–is to warm up a few leftover Sweet Potato Sticky Biscuits for the best holiday-hangover-cure breakfast ever. With a cup of egg nog, of course. A proven remedy.
I’ve got to give thanks to my awesome mom for always trying out different recipes for us when we were growing up. One sweet day, she discovered her soon-to-be-famous Sweet Potato Biscuits recipe. This recipe became an immediate classic in our family. I would always bring this dish to school potlucks when I was a teacher. I fed these Sweet Potato Biscuits to hundreds of teachers over the years, and I would get the same school-wide email inquiries every time: “Thanks for another great Holiday Feeding Frenzy, everyone! Who made the sweet potato biscuits? Can I have the recipe, please?” That was a few years before Pinterest and Facebook took over the world, so I would carefully type up the recipe and then (humbly) send it out to those in need.
I consider those school potlucks my pre-Cherry-and-Spice-blog internship. Now that I am no longer grading essays on the weekends (and no longer very humble), I have the time and the tech tools to share this recipe. . . at this very moment. . . with the universe. Now, I’m just going to put this invitation in motion into the universe and see what happens: Universe, come. . . (read my blog and). . . enjoy these Sweet Potato Sticky Biscuits. . . They’re Yam Good. . .
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How to make Yam Good Sweet Potato Sticky Biscuits:
Preheat your oven to 350˚ F.
Grab some Grands Flaky Layers Biscuits and 16 frozen sweet potatoes/yams. Cut the frozen yam patties in half.
You can find frozen yam patties in most grocery stores, but you can also use canned yams or even fresh, cooked sweet potatoes. Just drain/peel, slice into 1/2 inch slices, and cut in half.
Peel the biscuits in half at the middle layer so that you end up with 16 biscuit halves.
Fold the biscuit half around the yam slice and pinch and press the edges to seal.
These are magical little biscuits. It really doesn’t matter how pretty or not-so-pretty you fold or crease the dumplings; they will turn out gorgeous once baked.
Continue wrapping the yam slices until you’ve used up all 16 biscuit halves.
Use the oven to melt a stick of butter in a cast iron skillet (or a 13 x 9 casserole dish). Then arrange all of your sweet potato biscuits in a circle. Place the remaining 16 yam halves in the empty spaces, cut side down.
Add water, sugar, and light corn syrup to a medium saucepan.
Boil over high heat for 10 minutes. Stir occasionally.
Pour the syrup mixture over the biscuits and yams, being careful not to overflow the dish. If your dish will not hold all of the syrup mixture, just discard the rest once the syrup has reached 1/2 inch from the top of your dish.
Top with cinnamon and pecans (walnuts would also taste great).
Bake at 350˚ F for 35-45 minutes. Make sure your biscuits have risen and are cooked through. The tops should be a golden brown.
These Sweet Potato Biscuits are Yam Good, so get some on your plate before they’re gone!
Here’s the complete, printable recipe for Yam Good Sweet Potato Sticky Biscuits:
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