# What You'll Need:
→ Sweet Potato Filling
01 - 1 large sweet potato (about 10.5 oz), peeled and diced
02 - 2 tablespoons pure maple syrup
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon fine salt
→ Biscuit Dough
05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon fine salt
09 - 1 tablespoon granulated sugar
10 - 1/2 cup cold unsalted butter, cubed
11 - 3/4 cup cold buttermilk
→ Coating
12 - 1 cup salted pretzels, finely crushed
13 - 2 tablespoons melted unsalted butter
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place sweet potato cubes in a saucepan, cover with water, and bring to a boil. Simmer for 10 to 12 minutes until tender. Drain and mash until smooth.
03 - Stir maple syrup, ground cinnamon, and salt into the mashed sweet potato. Set aside to cool.
04 - Whisk flour, baking powder, baking soda, salt, and sugar together in a mixing bowl. Add cold butter and cut in with a pastry blender or fork until the mixture forms coarse crumbs.
05 - Pour in cold buttermilk and stir gently just until the dough comes together. Do not overmix.
06 - Scoop about 2 tablespoons of dough and flatten in your palm. Place 1 teaspoon of sweet potato filling in the center. Fold the dough around the filling and roll into a ball. Repeat with remaining dough and filling.
07 - Brush each ball lightly with melted butter and roll in crushed pretzels to coat completely.
08 - Arrange coated balls on the lined baking sheet. Bake for 18 to 20 minutes until golden and firm.
09 - Allow biscuit balls to cool slightly before serving.
