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Sweet Potato Biscuits with Ham, Mustard, and Honey

Sweet Potato Biscuits with Ham, Mustard, and Honey

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These vibrant sweet potato biscuits offer a seasonal twist on a classic savoury bake. The natural sweetness of the mashed red-skinned potatoes provides a beautiful orange hue and a tender, moist crumb that pairs perfectly with the heat of the cayenne pepper. By rubbing cold butter into the flour, you achieve a light, flaky texture that makes these small bites feel truly indulgent.

This high-protein recipe is an excellent choice for a hearty brunch or a sophisticated afternoon tea. The combination of salty country ham and sharp Dijon mustard creates a balanced flavour profile, finished with a delicate drizzle of honey for a touch of elegance. Simple to prepare and visually striking, these homemade biscuits are best served warm from the oven.

Ingredients for Sweet Potato Biscuits with Ham, Mustard, and Honey

800g red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
220g plain flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 tesked salt
1/2 teskedar bikarbonat
Nypa cayennepeppar
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
80ml chilled buttermilk
Dijonsenap
170g thinly sliced country ham or Black Forest ham
Honey

How to make Sweet Potato Biscuits with Ham, Mustard, and Honey

Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.

Position rack in lower third of oven; preheat to 218°C. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.

Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 180ml mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).

Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into centre biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.

Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

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