These rich Sweet Potato Biscuits are tender and full flavored. They’re simple perfection when baked fresh and slathered with honey butter or stuffed with holiday ham and turkey.
Easy Sweet Potato Biscuits Recipe
I have a busy life and I don’t always have time to make homemade hot biscuits everyday. In particular, on busy weekday mornings. These full flavored sweet potato biscuits are well worth the effort and encompass all that we love about fall harvest and the holidays. How do you make Sweet Potato Biscuits? You begin by using a whisk to sift together self rising flour, cinnamon, light brown sugar and salt. Add the dry ingredients to a food processor and pulse until it resembles cornmeal. You can also use your hands or a pastry blender to combine the butter with the flour mixture. In a separate bowl, whisk together cream and pureed sweet potato then add it to the dry ingredients. Turn out onto a floured surface then cut into desired size portions and bake.
How to Make the BEST Sweet Potato Biscuits
- Ingredients you’ll need to make homemade Sweet Potato Biscuits: Self rising flour, mashed sweet potato, ground cinnamon, salt, nutmeg, heavy cream and cold butter.
- Kitchen tools you’ll need: Two medium bowls, whisk, pastry blender, biscuit cutter, measuring cups and spoons and sheet pan for baking.
- You can use canned sweet potatoes and puree them yourself or make a sweet potato for the dough.
- To bake your own sweet potato: Preheat the oven to 375°F. Clean and pat dry a medium-large sweet potato. Pierce 2-3 times with a fork. Bake for 45-50 minutes or until a knife glides in easily when inserted into the thickest portion. Cool completely then peel and puree.
- You can make these biscuits any size you like. A 2 1/2 – 3 inch biscuit cutter is what I would consider a full size biscuit. These make a fantastic appetizer, too cut into one inch rounds. Depending on the size of the biscuits, the yield will vary.
- When turning the dough out onto a floured surface, turn it only a couple of times to coat with flour. Biscuit dough isn’t like a yeast dough in that it requires kneading. In fact, overworking the dough will result in dry tough biscuits.
- Sweet Potato Biscuits are best made and eaten while fresh. You can store them chilled or at room temperature for up to 2 days.
- Reheat in single servings in the microwave.
More Southern Biscuits Recipes to Make
- These Cheddar Sausage Biscuits are baked in a square pan.
- This recipe for Fluffy Southern Buttermilk Biscuits is the only one you’ll ever need.
- Cheezy Bacon Cream Biscuits are so simple to make you’ll return to them over and over again.
- Mayonnaise Biscuits are so fun to make!
- I like to bake these 7Up Drop Biscuits side by side in a cast iron skillet.
- Cheddar Chive Potato Biscuits are full flavored.
- Pimento Cheese Biscuits from White Lily.
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Helpful Kitchen Items:
Sweet Potato Biscuits
Servings: 8  inch biscuits
- 2 cups self rising flour
- 1/4 cup light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1/2 cup cold butter cubed
- 1/2 cup cooked and pureed sweet potatoes
- 1/2 cup heavy cream plus additional to brush tops
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a medium mixing bowl use a whisk to sift together self rising flour, brown sugar, cinnamon, salt and nutmeg. Cut in the cold butter using a pastry blender or pulse in a food processor until it resembles cornmeal.
- In a separate medium bowl, whisk together pureed sweet potatoes and cream. Add to the dry ingredients mixing just until moistened.
- Turn dough out onto a lightly floured surface. Roll or pat about 3/4 inches thick.
- Use a floured cutter and cut into the desired size. (I used a 3 inch biscuit cutter.)
- Place onto the baking sheet about 2 inches apart and brush the tops with additional cream. Place into the oven and bake for 12-15 minutes until golden.
- Serve hot with a slice of country ham or honey butter.
To make homemade sweet potato puree, bake two medium or one large sweet potatoes at 375°F for 50 minutes. Cool and peel. Puree the pulp, freezing any extra for a future batch of sweet potato biscuits.
Serving: 1serving | Calories: 298kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 86mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1906IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg