Sweet Potato biscuits with Harissa maple Candied Pecans


My mother made the best sweet potato pie and sweet potato pie in my household meant Fall was here. My mom’s sweet potato pie was airy and super fluffy. I love all the warming flavors Fall weather brings us, cinnamon, nutmeg, clove and ginger, to name of few. The other thing my mom was amazing at was making homemade southern biscuits, this woman could bake. If you love southern biscuits please check out my “no lard” version, my Mom would be proud, Parmesan and Thyme Southern Style Biscuits .

This recipe came about when I was deciding to only eat only plant-based foods for a few months. Let me confess, I have a huge sweet tooth, so Sweet Potato Biscuits were born from my need for dessert.  Now these are not your regular biscuits, they are more sweet potato than biscuits. I have made them a million times and I never get tired of them, but today I decided to add something a little different.  Today I added harissa maple candied pecans on top. Boy!! that was an excellent idea. The harissa gave the pecans a spicy and smoky flavor and the of course, the maple syrup brought in that buttery sweetness.  One of the best things about this recipe is the flavor and the fact they are vegan and gluten free. I hope you enjoy these just as much as I do each and every time and as always, remember to Set the Table with Love. 

SWEET POTATO BISCUITS WITH HARISSA MAPLE CANDIED PECANS/ Photo: Lisa Washington

SWEET POTATO BISCUITS

INGREDIENTS:

 1 1/2  cup of mashed cooked sweet potatoes

1/4 cup vegetable oil ( I used grapeseed oil)

1/4 cup organic maple syrup

1 tsp organic apple cider vinegar

1 tsp vanilla extract

1 cup Gluten Free flour with xanthin gum

1/4 tsp aluminum free baking powder

1 tsp ground nutmeg

1 tsp cinnamon

1 tsp of cardamom

1/2 tsp of clove

1 tsp sea salt

INSTRUCTIONS:

1. Preheat oven to 400 F. Coat baking sheet with cooking spray.
2. Peel and cube sweet potatoes, boil in a pot of water, until tender. Drain and mash, but leave some bits of the sweet potato intact.
2. Combine sweet potatoes, oil, syrup, vinegar, and salt in a large.
3. Cut dry ingredients into sweet potato mixture with fork until mixture comes together.
4. Use a tbsp or melon scoop to drop the dough on prepared cookie sheet. NOTE: This is where you add the Harrisa Maple Candied Pecans on top of the biscuits and then place them in the over to bake for 12-15 minutes, or until tops are lightly browned and firm to the touch. You can also allow the biscuits to bake alone and add the pecans over then afterwards.

SWEET POTATO BISCUITS WITH HARISSA MAPLE CANDIED PECANS/ Photo: Lisa Washington

Harrisa Maple Candied Pecans

Ingredients:

  • 1 cup chopped pecans
  • 2 tbsp melted butter
  • 1/4 cup maple syrup
  • 1 tbsp brown sugar seasoning

In a bowl, toss the pecans with the melted butter, maple syrup, sugar, salt, and harissa seasoning. Transfer the nuts into a saucepan over medium heat. Allow the nuts to cook for 2- 3 minutes, stirring constantly. Remove from heat. Place a bit of the candied nuts on top of each of the sweet potato biscuits, then place the biscuits in the oven and allow to cook for 12-15 minutes, then cool on the baking sheet.

You can also make this delicious Cinnamon Honey Butter, if you are vegan, you can use vegan butter and maple syrup.

Cinnamon Honey Butter

3 tbs of organic butter or vegan butter
2 tbs of organic honey or maple syrup
1 tbs of cinnamon

In a bowl mix all ingredients. Spread over top of the biscuit. I love to break those warm babies open and add that yummy cinnamon honey inside, as well. Enjoy.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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