Save 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 family movie night, and they disappeared within minutes. The crunchy pretzel coating adds such an irresistible twist that even the pickiest eaters came back for more.
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 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.
- Make 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. Pour in cold buttermilk and mix gently until just combined. Do not overwork the dough.
- Shape and Fill 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 Balls:
- Brush each ball lightly with melted butter, then roll in crushed pretzels to coat.
- Bake:
- Arrange balls on prepared baking sheet. Bake in preheated oven (400°F / 200°C) for 18–20 minutes until golden and firm.
- Serve:
- Cool slightly before serving. Enjoy warm or at room temperature.
Save My kids love helping roll the dough balls and coat them in pretzels. It turns baking into a fun afternoon activity we all enjoy together!
Required Tools
Saucepan, mixing bowls, potato masher, baking sheet, parchment paper, pastry blender or fork
Allergen Information
Contains: Wheat (gluten), milk (dairy), and may contain traces of nuts if pretzels are processed in facilities handling nuts. Double-check pretzel and butter labels if managing allergies.
Nutritional Information
Per serving: Calories 110, Total Fat 4 g, Carbohydrates 17 g, Protein 2 g
Save Enjoy these biscuit balls warm for the best texture, or prep ahead and reheat for impromptu snacks whenever a craving hits.
Recipe Questions & Answers
- → How do you prepare the sweet potato filling?
Boil diced sweet potato until tender, mash smoothly, and stir in maple syrup, cinnamon, and a touch of salt for balanced sweetness.
- → What is the secret to fluffy biscuit dough?
Use cold butter and buttermilk, mixing gently to preserve airy texture. Avoid overworking to keep the biscuits light.
- → Can these biscuit balls be made vegan?
Yes! Swap butter for plant-based alternatives and use almond milk plus lemon juice instead of buttermilk for soft, vegan-friendly dough.
- → What kind of pretzels work best for coating?
Salted pretzels, finely crushed, add the right crunch and savory touch to each biscuit ball. Choose your favorite variety for coating.
- → How should biscuit balls be served?
Serve warm, freshly baked as a snack or party appetizer. Pair with maple mustard dipping sauce for extra flavor.
- → Are these snack balls suitable for those with allergies?
Contain wheat and dairy; check pretzel and butter packaging for possible nut traces if managing strict allergies.