These sweet potato biscuits are a special twist on my family’s well-loved whole wheat biscuit recipe, with the addition of fresh, seasonal sweet potatoes and thyme. This year we decided to add an extra special treat to our favorite biscuits: maple cinnamon butter. The simple, sweet butter mixes perfectly with the warm savory biscuits, adding spice to the holidays and creating memories in the kitchen.
In a large bowl, whisk together the flour, salt, and baking powder. Add the cold butter cubes to the flour. Use a pastry cutter (or your hands) to crumble the butter into the flour mixture, until the butter resembles coarse crumbs.
In a medium-size bowl, whisk together the sweet potato and milk.
Pour the sweet potato and milk into the the flour mixture, stirring just until combined. Using your hands (gently kneading the dough if necessary), form the dough into a ball.
Sprinkle a surface with a small amount of flour. Roll the dough, on the floured surface, into a long rectangle. Fold the dough in half, lengthwise and gently press together.
Using a biscuit cutter (like this) cut out individual biscuits. Place the biscuits on a baking sheet or stone. Brush the top of each biscuit with the 1 tablespoon of milk.
Bake for 15 minutes, until the tops are golden and the sides are firm.
For the Maple Cinnamon Butter: In a medium-size bowl, beat the butter, maple syrup, and cinnamon with a large wooden spoon. Beat until the butter is brown and whipped. You can also use a stand-mixer fitted with the paddle attachment or a hand-mixer to make this butter. Serve the soft butter with the warm biscuits.