“For a different fruit short cake, make short cakes using mashed sweet potatoes and top with fresh fruit and honey roasted peanuts. Serve as a dessert or for brunch! Recipe adapted from the National Peanut Board.”

Ingredients Nutrition

  • 34 cup honey-roasted peanuts
  • 1 (15 ounce) can sweet potatoes, drained
  • 12 cup milk
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 14 teaspoon cinnamon
  • 2 cups biscuit mix
  • peanut oil
  • 4 cups fresh berries (or mixture of any fresh fruits in season) or 4 cups peaches (or mixture of any fresh fruits in season) or 4 cups nectarines (or mixture of any fresh fruits in season) or 4 cups plums, sliced (or mixture of any fresh fruits in season)
  • Cool Whip


  1. Preheat oven to 425º F.
  2. For shortcakes, chop 1/4 cup of the peanuts.
  3. Mash enough sweet potatoes to make 3/4 cup. Refrigerate remaining potatoes for other uses.
  4. Combine in bowl the mashed potato, milk, butter, sugar, cinnamon and chopped peanuts. Add biscuit mix and mix until blended (some lumps will remain).
  5. Drop by spoonfuls onto baking sheets coated lightly with peanut oil, making 6 equal portions. If desired, sprinkle top of each with an additional 1/4 teaspoon sugar. Bake on high oven rack for 12 to 14 minutes or until golden and baked in center.
  6. To assemble, split shortcakes and fill with fruit. Top with additional fruit, remaining peanuts and Cool Whip.

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