Sweet Potato And Cheese Biscuits
These sweet potato cheese biscuits are full of flavor, soft in the middle and with a little kick from the cheese. Great for snacking on their own or with a dip or some cherry tomatoes on the side. They are also easy to pack, for lunchboxes or days out. Enjoy!
Ingredients
- 1 sweet potato (about 250gr / 0.5lb)
- 1 ½ cup self-rising flour (200gr)
- 1 egg
- 2 tablespoons olive oil
- 1 cup grated cheese (cheddar or mozzarella)
- ½ teaspoon ground pepper
Instructions
- Peel the sweet potato and cut it into big cubes. Add the cubes to a lined baking tray.
- Spray or drizzle with some olive oil. Bake for 25-30 minutes in a preheated oven to 350℉ / 180℃ until soft.
- Add the sweet potato to a food processor with the egg. Blend until it's smooth.
- Transfer the mashed sweet potato and egg to a bowl. Add the freshly ground pepper and the flour.
- Mix well until you form a non-sticky dough. If the dough is too sticky, add a handful of flour and continue kneading.
- Add the grated cheese and mix to incorporate.
- Sprinkle some flour on the surface. Place the dough and open it in a circle using a rolling pin with a 0.4 inch thickness.
- Cut the biscuits into circles or shapes, using a cup or a cutter. Place the cheese biscuits on a lined baking tray.
- Brush the biscuits with some olive oil. Bake for 15-20 minutes in a preheated oven to 350℉ / 180℃.
Video
Notes
- You could use a food processor or a masher to mash the sweet potato.
- Store the cheese biscuits in an airtight container for 2-3 days.
- They are freezable for up to 3 months.
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