Sweet Potato Biscuits with Maple Butter



Wow! Hello internet! Several weeks have passed since the last time I wrote, which means, I am officially back in the good ole’ United States, after six crazy and beautiful weeks trekking through Peru.

I have so much to be grateful for.

While I really miss Peru, and absolutely loved my trip with the program Operation Groundswell (I highly suggest this organization for any of you out there that love to travel!), I am very grateful to be back in a position where I can cook again and share some yummy recipes with you all! Thanks for all the views in my absence! You guys are amazing.

Because very few things seem more American and comfort food-ish than sweet potatoes and biscuits, I thought I’d share this yummy biscuits recipe I made  just before my Peru trip.

Fun fact- it turns out Peru has nearly 3,000 native potatoes that grow in the country (Whaaaaaat?), and while I feel like I tasted all 3,000 (slight exaggeration), I never tasted one that rivaled the sweet potato I am used to in the states. Go figure. I think some comfort foods just may never change.

Therefore, despite my recent expansive potato diet, I still find myself craving these delicious muffins.  Hopefully you enjoy them as much as I did- warm with a little maple butter.

Get excited for more fun recipes coming your way this summer!

The girl is back. Let’s get cookin’!




  • 1 medium – large sweet potato
  • 1 ¾ cups all-purpose flour, plus more for kneading and shaping
  • 2 Tablespoons light-brown sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 6 Tablespoons chilled unsalted butter, cut into pieces
  • 1/3 cup buttermilk

Maple Butter Ingredients:

  • ½ cup melted butter
  • 2-3 Tablespoons maple syrup


  1. Cook the sweet potato by either baking for 45 minutes at 450˚ F, wrapped in aluminum foil, or by peeling and dicing the sweet potato and boiling in a covered saucepan with water until tender.
  2. Once cooked, drain the sweet potato and mash into a puree (you should have about ¾- 1 cup of filling).
  3. Place the sweet potato in the refrigerator for an hour, or until chilled.
  4. Preheat the oven to 425˚ F and lightly flour a clean cooking surface.
  5. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
  6. Using a fork, press the butter into the mixture and kneed until the batter resembles coarse meal (there may be some small pea-sized lumps of butter remaining).
  7. Gather the scraps, reroll the dough, and repeat in cutting as many additional biscuits as possible.
  8. In a separate small bowl, whisk together the sweet potato and buttermilk. Stir into the flour mixture until just combined.
  9. Place the dough on the lightly floured surface and kneed gently until the dough holds together, but is still slightly lumpy. If the dough is too sticky, add additional flour.
  10. Roll the dough into 1- inch of thickness and cut into circles using a biscuit cutter or the rim of a drinking glass.
  11. Arrange the biscuits snuggly on a greased baking sheet and brush lightly with melted butter.
  12. Bake for 20-24 minutes. Meanwhile, to make the maple butter, melt the butter and stir together the ingredients until completely mixed. Top warm biscuits with butter, eat, and enjoy!




Notes and Tips!:

  • Source: A Cozy Kitchen
  • Additional delicious toppings, other than the maple butter, include a drizzle of honey or apple butter! You seriously cannot go wrong with sweet potato biscuits.
  • Like this recipe? Try these other delicious dishes from ‘A Rented Kitchen’ (Recipe links found below!):

Homemade Pigs In A Blanket



Sometimes you’ve got to go back to your roots. I don’t know about y’all, but when I was growing up, I thought chocolate chip eggo waffles, waffle fries, and corn dogs were the bomb. Not all particularly classy dishes, but it’s the truth. 

As a vegetarian, I have heard that the imitation corn dogs are delicious, but have never tried them (What have I been doing with my life?!).  In an effort to avoid at least some of that additional processing that comes with pre-packaged foods, I figured I’d take a stab at making homemade pigs in a blanket instead!

Let me tell you what- that was the best idea I’ve ever had.

The dough in this recipe is incredible soft and just slightly sweet. I was so obsessed with how well the dough turned out, that I accidentally ate all the ‘test’ rolls I made in one sitting. Woops.

My only suggestion with this recipe, is that if you’re trying to prove to your new boss that you’re an adult, don’t bring homemade pigs in a blanket to your first work luncheon.

You win some, you lose some.

My other suggestion, feel free to be a kid sometimes. Life’s fun that way 🙂




  • 2 cups warm water
  • 1-1/2 Tablespoon yeast
  • 2 Tablespoon honey
  • 1 Tablespoon salt
  • 2 Tablespoon oil
  • 5 cups whole wheat white flour (or half unbleached/whole wheat)
  • 10 vegetarian hot dogs


  1. In a small bowl, combine the water, yeast, and honey. Allow to sit for 10 minutes, until the yeast and honey are dissolved and the top is rounded.
  2. In a large bowl, combine the salt, oil, and flour to make a soft dough. Add the yeast, water mixture, and thoroughly mix using either a beater or by kneading for a minute. If the dough is too sticky, add up to ½ cup flour as needed. The dough should be somewhat sticky, but should not stick to your fingers.
  3. Set the dough aside and allow it to rest for ten minutes. Meanwhile, preheat the oven to 400˚F and line a baking sheet with a piece of parchment paper.
  4. Once the dough has set, remove the dough to a floured surface and knead a few times.
  5. Press the dough out flat, and cut into squares or rectangles, depending on how small you cut your hot dogs. (I had 10 hot dogs and cut them each into thirds, so I cut out 30 small strips of dough).
  6. Press each piece of dough around a hot dog, with the dough just short of the hot dog length.  Pinch the ends together to seal.
  7. Arrange each hot dog on the baking sheet with the seam down.  Bake for 15-20 minutes, rotating occasionally, until golden brown.
  8. Enjoy!


Notes and Tips!:

  • Optional variation: add a small slice of cheese to each hot dog before wrapping it the hot dog in dough, for a delicious cheesy center.
  • This dough makes incredibly soft and delicious hamburger buns/ rolls. Roll the dough into golf-ball sized bits and bake for a delectable warm roll!
  • Source: An Oregon Cottage
  • Like this post?! Check out other delicious recipes by ‘a rented kitchen’ by clicking on the links below!

Homemade Sandwich Rolls




Ever decide on a meal for dinner only to realize you are missing one crucial ingredient? That always creates a huge dilemma for me- a long internal battle of whether or not I make the dish and go to the store, or simply make a new dish all together!

This exact scenario occurred last week when I proposed vegetarian sloppy Joes, only to realize I did not have any bread in the house (who doesn’t have bread in the house?!). My genius boyfriend came to the rescue, found this recipe, and in no time we were enjoying warm, fresh out of the oven, sandwich rolls. I swear they made those sloppy Joes seem like they belonged to a fine-dinning establishment and not some college kid’s kitchen.

Whether or not you enjoy these rolls with jam and butter, or at the book ends of a sandwich, the little bit of prep work is definitely worth it. Loosing the preservatives and being able to pull these soft warm rolls right out of the oven will make you never want to buy sandwich buns again.

Try them. I dare you.

Happy baking!



  • 2 Tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour


  1. Preheat the oven to 425˚F and lightly grease a baking sheet. Set aside.
  2. In a large bowl combine the yeast, water, oil, and sugar. Allow to stand for 5-10 minutes, or until it is clear the yeast has risen.
  3. Add the egg, salt, and the flour (only add enough flour to form a soft dough, use your judgment).
  4. On a clean, dry, and lightly floured surface, knead the bread until a smooth and elastic ball (about 3- 5 minutes worth).
  5. Do not let the dough rise, but immediately dive the dough into 12 even pieces.
  6. Shape each dough piece into a circle, slightly pushed down (this will help prevent the rolls from being extremely tall and narrow, which is difficult if using for sandwich bread), and arrange about 3 inches apart on the baking sheet.
  7. Cover the dough and let rest for ten minutes.
  8. Bake for 8-12 minutes or until golden brown.


Notes and Tips!: