Best 20 Sweet Potato Biscuits Recipes

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**Sweet Potato Biscuits: A Southern Delight with a Twist**

In the realm of breakfast and brunch delicacies, few things can surpass the irresistible allure of homemade biscuits. These fluffy, buttery rounds of dough have been a staple of Southern cuisine for generations, and for good reason. With their golden-brown exteriors and soft, flaky interiors, biscuits are the perfect accompaniment to a hearty meal or a leisurely cup of coffee.

This collection of sweet potato biscuit recipes takes the classic biscuit to a whole new level, incorporating the natural sweetness and vibrant color of sweet potatoes into this beloved dish. From classic drop biscuits to savory-sweet stuffed biscuits, each recipe offers a unique twist on the traditional biscuit.

For those who prefer a simple yet satisfying biscuit, the Sweet Potato Drop Biscuits are a must-try. Made with just a handful of ingredients and minimal effort, these drop biscuits are light, fluffy, and bursting with sweet potato flavor.

If you're looking for a more substantial biscuit, the Sweet Potato Cheddar Biscuits are sure to hit the spot. Loaded with cheddar cheese and diced sweet potatoes, these biscuits are a perfect blend of savory and sweet.

For a truly decadent treat, the Sweet Potato Cinnamon Roll Biscuits are an absolute must. These biscuits combine the flavors of sweet potatoes, cinnamon, and sugar in a flaky, irresistible package.

No matter which recipe you choose, you're sure to fall in love with the unique flavor and texture of sweet potato biscuits. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds dancing with delight.

Here are our top 20 tried and tested recipes!

SWEET-POTATO BISCUITS



Sweet-Potato Biscuits image

Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h20m

Yield Makes 8

Number Of Ingredients 8

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

Steps:

  • Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
  • Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
  • Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SIMPLE SWEET POTATO BISCUITS



Simple Sweet Potato Biscuits image

Only four ingredients make these moist biscuits a snap to prepare. "I modified my grandma's recipe to make it shorter and quicker," says Pam Bouillion of Rayne, Louisiana. "They're my husband's favorites."

Provided by Taste of Home

Time 25m

Yield about 1 dozen.

Number Of Ingredients 4

2-1/2 cups biscuit/baking mix
1-1/2 cups canned sweet potatoes
6 tablespoons milk
1/3 cup butter, melted

Steps:

  • Preheat oven to 425°. Place biscuit mix in a large bowl. In a small bowl, mash sweet potatoes; stir in milk and butter. Stir into biscuit mix just until moistened. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 132 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

CHEF JOHN'S SWEET POTATO BISCUITS



Chef John's Sweet Potato Biscuits image

This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 40m

Yield 8

Number Of Ingredients 11

1 large orange-fleshed sweet potato, peeled
1 teaspoon salt
1 tablespoon brown sugar
½ cup buttermilk
3 ¼ cups self-rising flour
1 ½ sticks unsalted butter, frozen
1 tablespoon melted butter
4 tablespoons butter, room temperature
1 teaspoon pomegranate molasses
1 teaspoon pomegranate juice
Fresh pomegranate seeds for garnish

Steps:

  • Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
  • Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
  • Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
  • Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
  • Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
  • Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
  • Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 51.9 g, Cholesterol 65.4 mg, Fat 25.1 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 15.7 g, Sodium 1036.9 mg, Sugar 5.2 g

SWEET POTATO DROP BISCUITS



Sweet Potato Drop Biscuits image

These biscuits, from my own original recipe, are light, rich, moist and slightly spicy. The sweet potato flavor is pronounced but not overpowering. They're great for breakfast, but since they aren't sweet, they work well as a side dish for lunch or dinner, too.

Provided by Annes Kitchen

Categories     Breakfast

Time 1h50m

Yield 12 large biscuits, 6-12 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached white flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh nutmeg
1/4-1/2 teaspoon cayenne pepper (optional)
6 tablespoons unsalted butter, cut in 1/4-inch cubes and chilled in freezer
1 cup sweet potato, cooked and mashed*
1/2 cup plain yogurt (or buttermilk)
1 tablespoon light brown sugar (or agave nectar)

Steps:

  • Preheat oven to 425Ëš.
  • Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
  • Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
  • Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
  • Line 2 baking sheets with parchment paper. Using a cookie scoop-either ½ or ¼ cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
  • Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
  • These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Ëš: good as new.
  • * Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Ëš and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
  • Makes about 12 medium or 24 small (bite size) biscuits.

FLAKY SWEET POTATO BISCUITS



Flaky Sweet Potato Biscuits image

Flaky and bursting with flavor from honey and sweet potatoes, these biscuits are wonderful any time, but they're best right from the oven. -DeLynne Rutledge, Lovelady, Texas

Provided by Taste of Home

Time 30m

Yield 17 biscuits.

Number Of Ingredients 8

2 cups all-purpose flour
1/3 cup yellow cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter, cubed
1 cup mashed sweet potato
1/2 cup fat-free milk
2 tablespoons honey

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the sweet potato, milk and honey just until moistened. Turn onto a lightly floured surface; knead 5-8 times. Pat out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 14-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 162mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

VINTAGE SWEET POTATO BISCUITS WITH HONEY BUTTER



Vintage Sweet Potato Biscuits with Honey Butter image

Provided by Claire Thomas : Food Network

Categories     side-dish

Time 35m

Yield about 15 biscuits

Number Of Ingredients 12

3/4 cup cooked mashed sweet potatoes
2/3 cup milk
1/4 cup (4 tablespoons) unsalted butter, melted
1 1/4 cups sifted bread flour, plus more for dusting
2 tablespoons baking powder
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 teaspoon kosher salt
3 tablespoons honey

Steps:

  • Preheat the oven to 450 degrees F.
  • Make the biscuits: Place the sweet potatoes, milk and melted butter in a large bowl and stir until thoroughly combined.
  • Set a sifter or fine-mesh sieve over a medium bowl. Resift the 1 1/4 cups flour into the bowl, then sift in the remaining dry ingredients and whisk together. Transfer the dry ingredients to the sweet potato mixture and stir just until a soft dough forms (it'll be pretty sticky).
  • Turn the dough onto a lightly floured board and toss until smooth. Roll out the dough 1/2 inch thick, then stamp out as many biscuits as you can (about 15) with a 1- to 1 1/2-inch floured biscuit cutter. Place the biscuits on a parchment-lined baking sheet. Bake until just golden brown, 15 to 20 minutes.
  • Meanwhile, make the honey butter: Simply whisk together the butter, salt and honey in a small bowl until smooth.
  • Serve the sweet potato biscuits warm with the honey butter.

SWEET POTATO DUMPLINGS WITH CANNED BISCUITS



Sweet Potato Dumplings with Canned Biscuits image

This super simple sweet potato dumpling recipe is always a huge hit.

Provided by Brian Bolling

Categories     Desserts

Time 55m

Yield 16

Number Of Ingredients 6

1 stick butter
1 large sweet potato
1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
2 cups water
1 ½ cups white sugar
2 teaspoons pumpkin pie spice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish; melt in the preheating oven.
  • Peel and cut sweet potato into 1/2-inch thick slices and cut in half again to make half-moon pieces. Pull each biscuit apart to make two. Wrap each biscuit around a piece of sweet potato. Arrange dumplings in the prepared baking dish.
  • Bring water, sugar, and pumpkin pie spice to a boil in a pan; stir until sugar is dissolved. Pour sauce over the dumplings.
  • Bake in the preheated oven until biscuits are browned and sweet potato is tender, 35 to 40 minutes. Baste top of biscuits with the sauce every 10 minutes or so to keep them from burning.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 32.2 g, Cholesterol 15.4 mg, Fat 8.2 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 232.3 mg, Sugar 21.2 g

HOMEMADE SWEET POTATO BISCUITS



Homemade Sweet Potato Biscuits image

These biscuits are slightly sweet and really round out a Thanksgiving feast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 36

Number Of Ingredients 8

1 1/2 pounds sweet potatoes, peeled
1 package active dry yeast
6 tablespoons plus a pinch of sugar
1 cup milk, room temperature
1/2 cup (1 stick), plus 3 tablespoons unsalted butter, melted and cooled, plus more for bowl and plastic wrap
3 large eggs, lightly beaten
1 tablespoon salt
4 1/2 to 5 cups sifted bread flour

Steps:

  • Cut the sweet potatoes into 1 1/2-inch slices. Place the potato slices in a medium saucepan, and cover with water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender. Drain and mash well.
  • In the detached bowl of an electric mixer, whisk yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set the mixture aside until foamy, about 6 minutes. Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add mashed potatoes, milk, 1/2 cup melted butter, eggs, sugar, and salt. Slowly add flour to make a slightly sticky dough. Knead until smooth, about 2 minutes. Brush inside of a mixing bowl with butter. Place dough in bowl; cover with buttered plastic wrap. Set aside to rise until doubled in size, 1 1/2 to 2 hours.
  • Line 3 large baking sheets with parchment. Using a floured rolling pin on a floured work surface, roll dough out to 3/4 inch thickness. Cut rounds of dough as close together as possible with a 2 1/4-inch round cookie cutter. Scraps can be re-rolled once. Place rounds 1 to 2 inches apart on prepared baking sheets. Brush the tops with the remaining butter; cover with plastic wrap. Set aside to rise until light and they do not spring back when pressed with a finger, about 30 minutes.
  • Heat oven to 400 degrees. Bake until biscuits are golden brown, about 14 minutes. Cool on a wire rack for about 5 minutes before serving.

SOFT SWEET POTATO BISCUITS



Soft Sweet Potato Biscuits image

This was one of my great-grandmother's favorite recipes. I'm 87, so you can bet this recipe has stood the test of time! I like to make these biscuits often during winter since they're a good complement to any hearty meal...very tasty when served hot with butter!

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 5

2 cups self-rising flour
1/8 teaspoon salt
1/2 cup shortening
1 cup mashed sweet potatoes
4 to 5 tablespoons 2% milk

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface. , Roll dough to 1/2-in. thickness. Cut with a 2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

SPICY SWEET POTATO BISCUITS



Spicy Sweet Potato Biscuits image

These sweet potato biscuits made with Original Bisquick® mix are lightly spiced, fluffy and delicious - ready in just 25 minutes and perfect for any bread basket!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 7

2 3/4 cups Original Bisquick™ mix
1/2 teaspoon ground red pepper (cayenne)
1/3 cup cold butter
1 cup mashed cooked sweet potatoes
1/2 cup milk
2 tablespoons butter, melted
Additional butter, if desired

Steps:

  • Heat oven to 450°F. Spray cookie sheet with cooking spray.
  • In medium bowl, stir Bisquick mix and red pepper. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. In small bowl, mix sweet potatoes and milk until blended; add to butter mixture, stirring with fork until dough leaves side of bowl.
  • Place dough on well-floured surface; gently roll in flour to coat. Knead lightly 6 to 8 times. Roll or pat dough to 1-inch thickness. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg

GRANDMA'S SWEET POTATO BISCUITS



Grandma's Sweet Potato Biscuits image

The recipe for these mild-tasting biscuits was my grandmother's. They're a family favorite that we always serve at holidays. -Nancy Daugherty, Cortland, Ohio

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 6

2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1 can (15-3/4 ounces) sweet potatoes, drained
3/4 cup 2% milk

Steps:

  • In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl, mash the sweet potatoes and milk. Add to the crumb mixture just until combined., Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. , Bake at 425° until golden brown, 8-10 minutes. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 214mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

HOMEMADE SWEET POTATO BISCUITS



Homemade Sweet Potato Biscuits image

Make life a little sweeter by adding this versatile root vegetables to your next batch of biscuits: sweet potatoes! These homemade sweet potato biscuits are light, flakey and definitely worth the time required to make them. While the dough only needs 30 minutes of hands-on prep time to make, the biscuits require a total of around five hours to rise before they are ready to bake and enjoy. We love how versatile these sweet biscuits are-they can easily be enjoyed as part of a brunch spread, alongside a savory slow-cooker dinner or even as a subtly sweet addition to your Thanksgiving table.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 5h20m

Yield 24

Number Of Ingredients 8

1 package regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1 can (15 oz) sweet potatoes in syrup, drained, mashed
1/2 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon salt
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder

Steps:

  • In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
  • In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
  • Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
  • Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
  • Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg

SWEET POTATO BISCUITS WITH HAM



Sweet Potato Biscuits with Ham image

Provided by Food Network

Time 1h45m

Yield 18 to 24 biscuits, servings 9 to 12 (2 per person)

Number Of Ingredients 6

2 pounds sweet potatoes roasted, cooled and mashed (about 1 cup cooked potatoes)
2 1/2 cups unbleached all-purpose flour, plus additional if dough is too sticky and for rolling out dough
3/4 cup cold butter, cut into 1/4-inch cubes
2/3 cup brown sugar
2 teaspoons baking powder
1/2 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees F. Put the sweet potatoes, 2 1/2 cups flour, butter, brown sugar, baking powder, and cream in a stand mixer fitted with a paddle attachment or food processor and process until the dough has small lumps of sweet potato and butter remaining.
  • Roll the dough out onto floured surface to 1/2-inch thick loosely in the shape of a rectangle.
  • Cut into 1 1/2-inch squares for appetizers or 2-inch squares for biscuits. Cook's Note: A dough cutting tool or bench scraper works well.
  • Place the biscuits on a baking sheet, not touching, and bake for 15 minutes. Biscuits will be firm but not brown.
  • Serve the biscuits at room temperature with slice of honey baked ham and Creole mustard, if desired. Cook's Note: Biscuits are rustic so don't slice ham perfectly, torn slices work well.

SWEET POTATO HONEY BISCUITS



Sweet Potato Honey Biscuits image

Make and share this Sweet Potato Honey Biscuits recipe from Food.com.

Provided by Julesong

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
6 tablespoons cold butter, in bits
3/4 cup mashed sweet potato
1/2 cup half-and-half
1/3 cup creamed honey

Steps:

  • If using sweet potato or yam from a can, make sure to rinse the syrup from it before mashing.
  • If using a freshly-baked sweet potato, peel, mash, and let cool before using in recipe.
  • Preheat oven to 400°F.
  • Lightly grease a baking sheet.
  • In a large bowl, combine the flour, baking powder, salt, and nutmeg.
  • With a pastry blender utensil or two knives, cut in butter until mixture resembles coarse meal.
  • Stir in the mashed sweet potato, half and half, and honey to make dough.
  • Turn out the dough onto a floured surface.
  • With floured hands, knead the dough lightly a few times to bring the texture together.
  • Roll or pat dough evenly to make it 3/4-inch thick.
  • With a floured 2 3/4-inch round biscuit cutter, cut into 8 rounds.
  • You will need to gather scraps and re-roll to get 8 rounds.
  • Place rounds on prepared baking sheet with a flat spatula and bake 20 minutes or until golden.
  • Transfer to wire rack and let cool.
  • Good served with ham, cheese, and honey mustard!

MOIST SWEET POTATO BISCUITS



Moist Sweet Potato Biscuits image

Moist and sweet, these biscuits are a delightful addition to any holiday meal- even breakfast. They don't need butter...but they'll taste even better when you spread some on.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 8

3-1/2 cups all-purpose flour
4-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups mashed cooked sweet potatoes (prepared without milk and butter)
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons milk

Steps:

  • In a large bowl, combine the flour, baking powder, salt and cinnamon. In another bowl, combine sweet potatoes, butter, sugar and milk; add to flour mixture and mix well. , Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter; place on greased baking sheet. Bake at 400° for 15-18 minutes or until golden brown.

Nutrition Facts :

SUGAR-CRUSTED SWEET POTATO BISCUITS



Sugar-Crusted Sweet Potato Biscuits image

Drop biscuits are sweetened with mashed sweet potato and a bit of brown sugar with an extra sprinkle on top for a pretty sugar coating.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 35m

Yield 12

Number Of Ingredients 7

Crisco® Original No-Stick Cooking Spray
2 cups Martha White® Self-Rising Flour
4 tablespoons brown sugar, divided
3 tablespoons Crisco® All-Vegetable Shortening
⅔ cup milk
½ cup mashed canned sweet potato or mashed cooked sweet potato
⅓ cup sour cream

Steps:

  • Heat oven to 400 degrees F. Spray cookie sheet with no-stick cooking spray. Combine flour and 2 tablespoons of the brown sugar in medium bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.
  • Combine milk, sweet potato and sour cream in small bowl; blend well. Add to flour mixture all at once, stirring just until moistened (if dough is too dry, add additional milk 1 teaspoon at a time, until dry ingredients are moistened). Drop dough by 1/4 cupfuls onto prepared cookie sheet. Sprinkle with remaining 2 tablespoons brown sugar.
  • Bake 15 to 20 minutes or until biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 23.1 g, Cholesterol 3.9 mg, Fat 5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 271.5 mg, Sugar 6.3 g

SWEET POTATO BISCUITS



Sweet Potato Biscuits image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Breakfast     Side     Thanksgiving     Low Cal     High Fiber     Wheat/Gluten-Free     Pecan     Sweet Potato/Yam     Fall     Maple Syrup     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 9

1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
1 1/3 cups gluten-free flour plus additional
2/3 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup buttermilk
1/4 cup Grade B maple syrup
1/2 cup pecans, toasted , chopped

Steps:

  • Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
  • Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

SPICED SWEET POTATO BISCUITS



Spiced Sweet Potato Biscuits image

A pumpkin cookie cutter can be used for sweet treats and for savory biscuits as well. These biscuits are a fun addition to any meal in fall. -Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup cold butter, cubed
1 cup cold mashed sweet potatoes (prepared without milk or butter)
1/3 cup milk
1 large egg, lightly beaten
1/2 teaspoon sugar

Steps:

  • In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter., Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 229mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET POTATO AND BLACK PEPPER BISCUITS



Sweet Potato and Black Pepper Biscuits image

Sweet and peppery biscuits, great for ham sandwiches with a little honey mustard. You can substitute pumpkin or winter squash for the sweet potato.

Provided by Zhora Autumn

Categories     Bread     Quick Bread Recipes     Biscuits

Time 27m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter
1 cup cold mashed sweet potatoes
2 tablespoons heavy cream

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk flour, baking powder, sugar, pepper, baking soda, and salt together in a large mixing bowl. Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir sweet potatoes and cream into the flour mixture until the dough is soft.
  • Turn the dough out onto a lightly floured work surface; knead the dough, turning over about 5 times. Roll to about 1/2-inch thick. Cut 2-inch circles out of dough and arrange on a baking sheet.
  • Bake in preheated oven until lightly browned, 12 to 15 minutes.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 21.5 g, Cholesterol 33.9 mg, Fat 12.7 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 7.9 g, Sodium 281.2 mg, Sugar 1.6 g

THOMAS JEFFERSON'S SWEET POTATO BISCUITS 1774



Thomas Jefferson's Sweet Potato Biscuits 1774 image

This recipe is from the National Constitution Center (NCC), Philadelphia PA. According to the NCC, Thomas Jefferson's biscuits were served at the first meeting of the First Continental Congress in 1774 and are served today at the famous City Tavern (built in 1773) located in Philadelphia's historic district at 2nd and Walnut Streets. These are a light, tasty biscuit (scone), with or without the pecans. I enjoy them with butter and honey. The nutrition can be improved by using a margarine instead of butter and leaving out the pecans.

Provided by Aimee88

Categories     Breads

Time 30m

Yield 10-12 biscuits, 10-12 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/4 cup brown sugar
1/2 cup butter, cut in small pieces
1 tablespoon baking powder
1/2 cup milk
3/4 teaspoon salt
3/4 cup sweet potato, mashed (about 1 large Virginia Sweet Potato)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 450°F.
  • Combine the dry ingredients. Add butter with fork, food processor or pastry cutter until the texture is small crumbs.
  • Combine milk and sweet potatoes. Add to flour mixture. Add pecans.
  • Knead dough with your hands until it is a smooth mass. Roll out on a floured surface to 1/2" thickness and cut with a 2" biscuit cutter.
  • Place on a greased baking sheet 2" apart.
  • Bake for about 10-15 minutes, or until lightly browned.

Nutrition Facts : Calories 271.7, Fat 13.9, SaturatedFat 6.5, Cholesterol 26.1, Sodium 378.1, Carbohydrate 33.1, Fiber 1.8, Sugar 6.1, Protein 4.4

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your biscuits.
  • Follow the recipe carefully. Make sure you measure your ingredients correctly and don't skip any steps.
  • Don't overmix the dough. This will make your biscuits tough.
  • Chill the dough before baking. This will help the biscuits rise and be more flaky.
  • Bake the biscuits until they're golden brown. This will ensure that they're cooked through.
  • Serve the biscuits warm. This is when they're at their best.

Conclusion:

Sweet potato biscuits are a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your own taste preferences. So next time you're looking for a tasty and satisfying side dish, give sweet potato biscuits a try.

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