April McGreger’s Sweet potato biscuits

Written by

april-mcgreger-sweet-potatoes-coverWe can’t talk breakfast without talking biscuits, and in many parts of the country, that necessarily includes sweet potato biscuits. Fresh out of the oven, sweet potato biscuits give you the warm, fluffy goodness of a buttermilk biscuit with an added touch of sweetness. As such, these biscuits are perfect additions to your breakfast, lunch and supper plates. With or without butter and preserves. If you want to get fancy, you can serve sweet potato biscuits with slices of salty country ham. Basically, you can’t go wrong.

Baker April McGreger grew up on a sweet potato farm in “the self-proclaimed sweet potato capital of the world” of Vardaman, Mississippi.  In addition to authoring an entire book devoted to these orange fall tubers — it’s simply titled “Sweet Potatoes” — McGreger has done considerable research into how biscuits have changed in the past century. Who better to ask for a killer sweet potato biscuit recipe than the Biscuit Disciple herself? Don’t dare confuse sweet potatoes with yams though, or McGreger will school you on that.