Pin it Soft, golden biscuit balls filled with sweet potato and a hint of maple, coated in crushed pretzels for a delightful sweet-salty crunch—perfect for snacking or entertaining.
I first made these biscuit balls for a movie night with friends and they disappeared faster than I could bring out extra dipping sauce. The contrast of creamy sweet potato and crisp pretzel coating was an instant hit.
Ingredients
- Sweet Potato Filling: 1 large (about 300 g) sweet potato, peeled and diced; 2 tbsp pure maple syrup; 1/2 tsp ground cinnamon; 1/8 tsp salt
- Biscuit Dough: 2 cups (240 g) all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tbsp granulated sugar; 1/2 cup (115 g) cold unsalted butter, cubed; 3/4 cup (180 ml) cold buttermilk
- Coating: 1 cup (60 g) salted pretzels, finely crushed; 2 tbsp melted unsalted butter
Instructions
- Prepare Baking Sheet:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook Sweet Potato:
- In a small pot, cover sweet potato cubes with water. Bring to a boil, simmer for 10–12 minutes until tender. Drain and mash until smooth. Stir in maple syrup, cinnamon, and salt. Set aside to cool.
- Mix Biscuit Dough:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add cold butter and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
- Add Buttermilk:
- Pour in cold buttermilk and mix gently until just combined. Do not overwork.
- Shape Biscuit Balls:
- Scoop about 2 tablespoons of dough, flatten in your palm. Place 1 teaspoon of sweet potato filling in the center. Fold dough around filling and roll into a ball. Repeat with remaining dough and filling.
- Coat and Bake:
- Brush each ball lightly with melted butter, then roll in crushed pretzels to coat. Arrange balls on prepared baking sheet. Bake for 18–20 minutes until golden and firm.
- Serve:
- Cool slightly before serving.
Pin it My kids helped crush the pretzels and roll the biscuit balls with their little hands, making it a memorable and fun kitchen activity — we laughed with every sticky moment.
Required Tools
Saucepan, mixing bowls, potato masher, baking sheet, parchment paper, pastry blender or fork
Allergen Information
Contains wheat (gluten) and milk (dairy); pretzels may contain traces of nuts if processed in facilities handling nuts, so always double-check ingredient labels.
Nutritional Information (per serving)
Calories: 110, Total Fat: 4 g, Carbohydrates: 17 g, Protein: 2 g
Pin it Try serving these warm biscuit balls with maple mustard dipping sauce to impress guests: the sweet, salty crunch is always a crowd-pleaser.
Common Questions
- → Can I make these biscuit balls vegan?
Yes, you can substitute plant-based butter and milk for dairy ingredients and use almond milk with lemon juice in place of buttermilk.
- → What dip pairs well with these biscuit balls?
Maple mustard dipping sauce is a tasty, complementary option for extra flavor.
- → How do I get a crunchy coating?
Brush the balls with melted butter and roll them in finely crushed pretzels before baking to achieve a golden, crisp crust.
- → Can I make the filling spicier?
Add a dash of cayenne pepper to the sweet potato mixture for a spicy kick.
- → Which tools do I need for preparation?
You'll need a saucepan, mixing bowls, potato masher, baking sheet, parchment paper, and a pastry blender or fork.
- → Are these biscuit balls gluten-free?
No, they contain wheat flour and pretzels. For gluten-free, substitute with gluten-free flour and pretzels.