The Ultimate Candied Yam Biscuits with Chocolate Chips: A Sweet and Savory Delight for Any Occasion

The journey to culinary discovery often begins with a single ingredient, sometimes one you initially approach with skepticism. For me, that ingredient was candied yams, or sweet potatoes. My inspiration stemmed from a recent venture into crafting an excellent pumpkin pie, a recipe that piqued my interest with its unique inclusion of maple syrup, fresh ginger, and yes, candied yams. While not typically a fervent admirer of sweet potatoes or yams in their standalone form, I’ve often found myself pleasantly surprised by their performance in various bread and baked good recipes. This curiosity led me to purchase an extra can of Bruce’s candied yams, not for another pie, but for an entirely new experiment: incorporating them into a classic biscuit recipe. The hope was simple yet profound: perhaps, through the magic of baking, I could transform this ingredient into something I genuinely adored, and in the process, learn to appreciate its natural charm even more. This culinary adventure birthed what I now proudly present as the ultimate candied yam biscuits, elevated with a delightful twist of miniature chocolate chips.

This particular recipe is a thoughtful half-batch adaptation of Dorie Greenspan’s renowned Sweet Potato Biscuit recipe. Dorie Greenspan, a culinary legend, has a knack for creating recipes that are both comforting and innovative, and her sweet potato biscuits are no exception. My adaptation maintains the core integrity of her vision while making it more accessible for a smaller yield, perfect for an intimate family breakfast or a cozy afternoon treat. The most significant personal touch, however, comes in the form of miniature chocolate chips. These tiny morsels of sweetness are not merely an afterthought; they are a deliberate addition that elevates the biscuit experience, transforming a subtly sweet pastry into an irresistible indulgence. Whether you choose to include the chocolate chips or prefer a more traditional rendition, these biscuits are undeniably stellar, offering a unique blend of texture and flavor that is hard to resist.

When these biscuits emerge from the warmth of the oven, their aroma is unmistakably, delightfully sweet potato. It’s a comforting, earthy scent that promises wholesome goodness. However, the true magic unfolds as they begin to cool. The initial, stronger notes of sweet potato gently mellow, giving way to a more nuanced flavor profile. What remains is a biscuit that is dense, yet incredibly soft and tender, with a subtle, gentle sweetness that makes it utterly captivating. This delicate balance ensures they are never cloyingly sweet, making them versatile enough for various occasions. Their unique character makes them a strong contender for a cherished spot on our Thanksgiving feast table, adding a touch of homemade warmth and festive cheer. Beyond holidays, imagine them as a special breakfast treat, a delightful accompaniment to an afternoon tea, or even a surprisingly satisfying snack. Their charm lies in their simplicity and the unexpected depth of flavor they deliver.

Crafting perfect biscuits relies on a few fundamental principles, beginning with the quality and temperature of your ingredients. For this recipe, using cold unsalted butter is paramount. The small, firm pieces of butter, when worked into the flour, create pockets that release steam during baking, resulting in those coveted flaky layers. The texture of the dough after incorporating the butter should resemble coarse meal, or perhaps small peas. This stage is crucial and sets the foundation for the biscuit’s final texture. The candied yams, once drained and thoroughly mashed, introduce not only their distinct flavor but also essential moisture, binding the dry ingredients together without the need for additional liquid. It’s important to gently knead the dough until it just comes together, avoiding overworking, which can develop too much gluten and lead to tough biscuits. The miniature chocolate chips are kneaded in last, ensuring an even distribution throughout the dough, promising a delightful burst of chocolate in nearly every bite.

The beauty of these candied yam biscuits is not just in their taste but also in their inviting texture. Each bite offers a delightful contrast: the slight crispness of the exterior giving way to a wonderfully soft and tender interior. The subtle sweetness from the yams and brown sugar is perfectly complemented by the optional, yet highly recommended, miniature chocolate chips, which melt slightly during baking, creating tiny pockets of gooey chocolate goodness. This makes them exceptionally appealing, even to those who might typically shy away from sweet potato-based desserts or breads. Their robust structure means they hold up well, making them ideal for slathering with a little extra butter, a drizzle of maple syrup, or even a dollop of whipped cream for a more dessert-like experience. They truly embody comfort in a bite, offering a wholesome feel with a touch of indulgence.

One of the many reasons to love this recipe is its adaptability and potential for customization. While the chocolate chips add a wonderful dimension, you could certainly experiment with other mix-ins. Consider chopped pecans or walnuts for an added crunch and nutty flavor, especially if you’re leaning into a more autumnal or Thanksgiving theme. Dried cranberries or golden raisins could introduce a tart sweetness, providing a beautiful contrast to the earthiness of the yams. A hint of orange zest could brighten the flavor profile, or a touch more cinnamon or nutmeg could deepen its warmth. The half-batch size is also incredibly convenient, allowing you to whip up a fresh batch without being overwhelmed by too many leftovers, though honestly, leftovers are rarely an issue with these irresistible treats! They truly offer a unique way to enjoy sweet potatoes, transforming them into a star component of a truly memorable baked good.

Beyond their delightful taste, these biscuits are relatively straightforward to prepare, making them accessible even for novice bakers. The key lies in precise measurements and understanding the role of each ingredient. For instance, the baking powder is vital for lift, giving the biscuits their characteristic puffiness. Salt balances the sweetness and enhances all the flavors, while a pinch of cinnamon adds a layer of comforting spice that harmonizes beautifully with the yams. The light brown sugar not only contributes to the sweetness but also adds a hint of molasses flavor and helps keep the biscuits moist. Paying attention to these small details ensures a consistently excellent result every time. The process of making biscuits, from combining ingredients to cutting out the shapes, can be quite therapeutic, offering a rewarding experience that culminates in a batch of warm, fragrant, homemade goodness.

The versatile nature of these candied yam biscuits makes them a fantastic addition to almost any meal. Imagine them as a comforting side at a Sunday brunch, paired with scrambled eggs and bacon, where their subtle sweetness provides a lovely counterpoint to savory dishes. They can also stand alone as a delightful afternoon snack with a cup of coffee or tea. For holiday gatherings, particularly Thanksgiving or Christmas, they offer a creative and delicious alternative or addition to traditional dinner rolls. Their vibrant color and enticing aroma make them an attractive centerpiece on any bread basket. And if you’re feeling adventurous, consider splitting one open and adding a scoop of vanilla ice cream for a unique and surprising dessert. The possibilities are truly endless, and each serving promises a comforting and satisfying experience that will have everyone asking for the recipe.

Candied Yam Biscuits with Chocolate Chips Recipe

Yields: Approximately 5-7 large biscuits
Prep time: 15 minutes
Bake time: 15-18 minutes

Ingredients:

• 1 cup all-purpose flour (approx. 4.5 oz or 128g)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• Pinch of cinnamon
• 1 tablespoon packed light brown sugar
• 3 tablespoons cold unsalted butter, cut into small pieces
• 15 oz can candied yams or sweet potatoes, thoroughly drained and mashed
• 2-3 tablespoons miniature chocolate chips (adjust to your preference)

Instructions:

1. Preheat your oven to 425 degrees F (220 degrees C). Ensure the oven is fully preheated before placing biscuits inside for optimal rise.
2. In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, salt, cinnamon, and packed light brown sugar. Make sure there are no lumps in the dry ingredients, ensuring even distribution of the leavening agents and seasoning.
3. Scatter the small, cold pieces of butter over the flour mixture. Using your fingertips or a pastry blender, quickly work the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. The key is to keep the butter cold to ensure flaky biscuits.
4. Add the thoroughly drained and mashed sweet potatoes (candied yams) to the flour and butter mixture. Using your hands, lightly knead the mixture until a cohesive dough just comes together. Be careful not to overwork the dough, as this can lead to tough biscuits.
5. Gently knead in the miniature chocolate chips until they are evenly distributed throughout the dough.
6. On a lightly floured surface, roll or press the dough out to an approximate thickness of ½ inch. Using a biscuit cutter (I used a very large one, yielding 5 biscuits), cut out as many biscuits as you can. For best results, press the cutter straight down without twisting.
7. Place the cut biscuits onto an ungreased baking sheet, leaving a little space between each one.
8. Bake for 15-18 minutes, or until the biscuits are beautifully puffed up and golden brown on top. The exact baking time may vary depending on your oven and the size of your biscuits.
9. Once baked, transfer the biscuits to a wire cooling rack. Allow them to cool for 10-15 minutes on the rack before serving. This brief cooling period helps the internal structure set and enhances the flavor.

Enjoy these warm, tender, and subtly sweet candied yam biscuits with chocolate chips. They are perfect on their own, or with a dollop of butter, honey, or your favorite spread. They also store well in an airtight container at room temperature for up to 2-3 days and can be gently reheated in a low oven for a fresh-baked taste.