These rich Sweet Potato Biscuits are a fall must make and are simply perfection slathered with honey butter or stuffed with holiday ham.
Sweet Potato Biscuits
I have a busy life and I don't always have time to make homemade hot biscuits everyday. In particular, on busy weekday mornings. Most mornings I find myself rushing to the car with my travel cup of hot tea in one hand, juggling my purse, keys and cell phone, and helping my little boy put his backpack on, with the other hand. My third hand closes the door to the house, while my fourth hand reaches into my purse to grab a tissue to wipe a runny nose, and my fifth hand opens the car door for his grand entrance. So, needless to say, I'm usually minus the dusting of flour that always comes along with making homemade biscuits. All of that said, these full flavored sweet potato biscuits are well worth the effort and encompass all that we love about fall harvest and the holidays.
Weekends Were Made for Biscuits and Brunching
I usually make homemade biscuits on the weekends, when I can enjoy the creative process of baking something from scratch. Sometimes we'll have biscuits for breakfast, and sometimes for dinner. They're almost always more than just flour, buttermilk, and shortening, although, there's not a thing wrong with that classic combination. When the crisp, cool mornings remind you that Fall is well on the way, these sweet potato biscuits will hit the proverbial "spot." For more sweet potato inspiration checkout this recipe for Sweet Potato Scones from Baked by an Introvert.
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Helpful Kitchen Items:
Sweet Potato Biscuits
Servings: 8 [3] inch biscuits
Calories: 298kcal
Ingredients
- 2 cups self rising flour
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- pinch of nutmeg
- ½ cup cold butter cubed
- ½ cup cooked and pureed sweet potatoes
- ½ cup heavy cream plus additional to brush tops
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a mixing bowl, mix together the flour, brown sugar, salt, cinnamon and nutmeg. Cut in the cold butter using a pastry blender or your food processor until it resembles cornmeal.
- Mix together the pureed sweet potatoes and cream in a separate bowl. Add to the dry ingredients and mix just until moistened.
- Turn onto a floured board and roll or pat about ¾ 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.
Notes
To make homemade sweet potato puree, bake two 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.
Nutrition
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
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Mary Johnson
Are you aware that the delicious cinnamon rolls at Holiday Inn are made with sweet potatoes? Best cinnamon rolls ever!
Melissa
That sounds wonderful, I need to add that to my site!
Cheryl
Could I use buttermilk instead of heavy cream?.
Melissa
Sure, preferably not fat free, though.
Suzanne Richards
I love my biscuits too. I have made buttermilk, Self-rising, sweet potato and sweet cream and almost any other that I can. When I make them I add anything and everything imaginable in them. Nuts, dried fruit, spices, cheese, herbs, you name it. One of my favorites is sweet potato biscuits with dried cherries and pecans. I add a little extra sugar and drop them on the tray rather than roll them and cut them out. Just before they go in the oven I sprinkle them with a little extra sugar. Best breakfast ever.
Melissa
I completely agree, biscuits are fun to make and eat.
Melissa
Hello,
1 cup of flour = 240ml or 125 gr.
1 stick of butter = 113.4 gr or 0.113 kg
These are approximations, but, hopefully will help! Happy Baking! ~ Melissa
Roos
Can anyone tell me how many grams a "cup"is? And how many grams is a stick of butter? I ♥ sweet 'taters and am so gonna try this! ehm..once I got the measurements right, that is lol 🙂