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Sweet Potato Biscuits with Candied Ham

Breads, Pork

  • 8

Submitted by Jane Warren


  • Biscuit - 2 1⁄2 Tbsp melted butter, divided
  • 2 3⁄4 C all-purpose flour
  • 2 1⁄2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 2 Tbsp light brown sugar
  • 3⁄4 C sweet potato puree, chilled
  • 1⁄3 C buttermilk
  • 2 Tbsp maple syrup
  • 2 Tbsp honey
  • 6 Tbsp butter, chilled
  • Candied Ham - 1⁄2 lb ham cut into 1-inch chips
  • 2 Tbsp light brown sugar
  • 1⁄2 Tbsp bourbon
  • 4 Tbsp maple syrup
  • 2 Tbsp honey


Preheat oven to 425°. Butter an 8-inch pan with 1 Tbsp of melted butter and set aside.

Biscuit Dough:

In a large bowl, whisk together all dry ingredients. In a small bowl, whisk the sweet potato puree and buttermilk; add maple syrup and honey. With a pastry blender, cut 6 Tbsp of chilled butter into the flour mix. When the mix looks like cornmeal with pea-size lumps, add the sweet potato mixture. Mix quickly just until combined. Do NOT overmix.

Sprinkle flour on counter and turn the dough out. Knead gently no more than 5 or 6 times. Pat dough to 1-inch thick. Using a 2-inch biscuit cutter, quickly cut out biscuits, being careful to cut dough as closely together as possible. Arrange biscuits closely in the pan to force them to rise more evenly. Gather scraps and repeat. Don’t reuse scraps more than once. Brush tops with 1 1⁄2  tablespoons remaining melted butter. Bake 20-24 minutes.

Candied Ham:

Place all ingredients In a nonstick skillet. Cook on medium heat, flipping ham often until gooey. Stuff ham into biscuit sliders. Serves 8

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