Sweet Potato Biscuits
Sweet potatoes…in a biscuit!? Give it a try! These Sweet Potato Biscuits are light and fluffy, and they make a great side dish to any meal.
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At first glance, you might think the title of this recipe is a typo. Sweet potatoes? In biscuit form? Yup, it’s a thing. And let me tell ya – these Sweet Potato Biscuits are absolutely delicious!
These biscuits are certainly a twist on a classic biscuit, but don’t let that deter you. They are light orange in color and slightly sweet, but the sweet and savory combination will have you reaching for another biscuit…and another. Split one of these biscuits in half and toast it with a bit of salted butter? Oh, you’ll be in for a real treat then!
Like any good biscuit, these Sweet Potato Biscuits can be served for breakfast, lunch or dinner. I could see these being served next to a hot bowl of soup or alongside grilled meat and veggies. Or as our son will tell you, these biscuits make for a mighty fine snack, too!
Sweet Potato Biscuits
The first thing you’ll notice when you bite into one of these biscuits is how tender they are. These biscuits are light and fluffy. Add in the slightly sweet flavor, and you’ve got a fantastic addition to any meal! Plus, these biscuits are quite unique – I mean, sweet potato…in a biscuit!? Just give it a try. They’re amazing.
To make these Sweet Potato Biscuits, you’ll need 2 medium or 1 large sweet potato. The recipe calls for a 1 cup of mashed sweet potatoes. (If you have any extras, just serve ’em as a side dish by themselves.)
And get this – the dough for these biscuits is soft. Like really soft. You can leave the rolling pin in the cabinet for this recipe. Instead, you’ll pat the dough out into a rough square and use a round cookie cutter to cut out the pieces. I found it helpful to use a spatula to transfer the rounds of dough from the cutting board over to the baking pan.
While that tenderness makes this dough slightly harder to work with, it pays you back in the form of soft, pillow-y biscuits. That’s a trade I’m willing to make any day of the week!
It’s also worth noting that sweet potatoes are packed with nutrients – vitamin C to boost immune systems, manganese for bone health, etc. Of course, we aren’t making this recipe only for the health benefits – but it’s still nice to know you’re sneaking some veggies into a recipe that normally doesn’t include vegetables.
In fact, if you have a kid who is picky about eating vegetables, then give these biscuits a try. As long as the sweet potatoes are fully mashed (without any chunks), then it’s difficult to identify what the “secret ingredient” is in these biscuits.
How to Store Leftover Biscuits
Any leftover biscuits should be stored in an airtight container at room temperature for up to 4-5 days. The biscuits will begin to dry out slightly after a couple of days, but they are still fantastic when toasted with a bit of butter. These biscuits also freeze well – just put them in a freezer bag and store up to 6 months.
If you’re looking for a unique side dish, then put this Sweet Potato Biscuit recipe on the list. The flavor of these biscuits is quite delicious! Happy baking!
Did you bake a batch of these Sweet Potato Biscuits at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Sweet Potato Biscuits
Ingredients
- 2 medium sweet potatoes
- ¼ cup granulated sugar
- 5 Tbsp unsalted butter softened
- 1 large egg
- 1 cup milk
- 3½ cups self-rising flour
- 1 tsp baking powder
Instructions
- Peel sweet potatoes and cut into ½” cubes.
- Bring a medium pot of salted water to a boil. Add sweet potatoes and reduce heat to medium-low.
- Let cook for 25-30 minutes, or until potatoes are fork tender.
- Drain and transfer sweet potatoes into a large bowl.
- Using a potato masher or a fork, mash sweet potatoes until smooth.
- Place 1 cup of sweet potatoes in a large bowl. (Note: If you have extra mashed sweet potatoes, save ‘em and eat ‘em by themselves!)
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set pans aside.
- Add sugar, butter, egg, milk and self-rising flour and baking powder; stir until a soft dough forms. (Note: This dough is softer than a traditional biscuit dough. However, if the dough seems to be too wet, add another 2-3 tablespoons of flour.)
- Turn dough out onto a lightly-floured surface.
- Press dough to ~½” thickness.
- Using a 2½” biscuit cutter, cut out biscuits and place 1” apart on prepared baking sheets. Reroll scraps and continue cutting until all dough has been used. (Note: This dough is soft, but still workable. I found a spatula to be very helpful in transferring the rounds onto the baking sheet.)
- Bake biscuits for 16-18 minutes, or until tops are light golden brown.
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Cant wait to make this soon for me i never had sweet potato biscuits before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Oh I hope you bake a batch of these biscuits soon, Ramya! They’re unique…and delicious! 🙂
These sound fabulous! I wish I baked!
Mimi! If I can bake, then you can bake. 🙂 Definitely worth pulling out the bag of flour for these biscuits!
David, these Sweet Potato Biscuits sound like such a delightful twist on a classic biscuit! I love how you’ve described them as light, fluffy, and slightly sweet, making them versatile for any meal. It’s intriguing to imagine the combination of sweet potatoes and biscuits, and I’m definitely tempted to give them a try after reading your description and those photos!
These biscuits really are quite fun and tasty, Raymund. They’re familiar to a classic buttermilk biscuit, but the sweet potato spin just adds an extra layer of flavor. Definitely give these a try sometime!!
When I hopped on here, the first thing I thought when I saw that first image is wow-these look so tender – and then I saw you mention it! These must be so delicious! Where i’m working currently, they had Honey Hot biscuits yesterday in the cafeteria – which made me think, one of these biscuits, with some butter and some honey – ooh BLISS!!!!!
Hope yall are all doing well, my friend! Happy FriYAY!
Honey Hot biscuits you say? I’m intrigued! In fact, I wonder what would happen if you take these sweet potato biscuits and brush hot honey on top of them as soon as they come out of the oven? I bet it would be a fantastic treat!! A little sweet, a little spicy. Yum. Hope you are doing well, too, Shashi!
These sound delicious. I love the color. And they sound easy enough for a non-baker like me.
Oh you could totally make these, Frank! If I can do it, you can do it. Now that I think about it, it’s not too different from making pasta. You make a dough. You roll it out. You cut it. And then in this case, you bake it. You can do it! (Or what about sweet potato pasta!?)
these look like what we would call a flattish scone! Sounds good with the sweet potato. We had a politician here who was famous for her pumpkin scones, so i can well see the attraction to these ones of yours David.
These do look like scones, but they’re MUCH fluffier. I do love a good scone, but the texture here is different. With that said, now I’m craving pumpkin scones…haha!
I’ve had before sweet potato donuts and pancakes – loved it, especially pancakes. Sweet potato biscuits, though, is something new to me, but I can easily imagine how good this combination is. I wouldn’t mind one or two with some butter (or maybe even creamy soft cheese) right now 🙂
Hmmm, I haven’t tried sweet potatoes in pancakes yet. Great idea! Definitely give it a try in biscuit form – and I like your idea of spreading a soft cheese on top, too. Yum!