Description

If you have leftover cranberry sauce and sweet potato casserole of any kind or even mashed sweet potatoes, you can turn them into wonderful biscuits with a cranberry butter. Serve them for breakfast or a snack later in the day.

Ingredients

• Sweet Potato Biscuits:
• 2 c. all-purpose flour
• 1 t. salt
• 3 t. baking powder
• 1 t. baking soda
• 4 T. VERY COLD butter, cut into pieces (2 oz.)
• 1 c. leftover sweet potato casserole (or mashed sweet potatoes)
• 1/8 - 1/4 c. milk (or more, as needed)
• Cranberry Butter:
• 1 c. salted butter, room temperature
• 2/3 c. leftover cranberry sauce

Steps

1. Sweet Potato Biscuits:
2. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or spray the baking sheet with cooking spray.
3. Mix dry ingredients in a food processor; pulse butter into flour mixture until all butter has been blended into flour. Process in the sweet potatoes to the flour mixture, just until fully combined with flour.