Sweet Potato Biscuits

Sweet Potato Biscuits bring a little Southern sweetness to one of our favorite homemade breads. Tender and buttery with a subtle sweetness from brown sugar and sweet potatoes, these biscuits are warmly spiced with cinnamon and nutmeg for a cozy flavor that’s hard to resist. They’re wonderful served hot with a pat of honey butter, but don’t overlook the savory side, these biscuits are mighty good with a slice of country ham or leftover turkey, too.

Why You’ll Love These Sweet Potato Biscuits

Why settle for an ordinary biscuit when you can add sweet potatoes? Pureed sweet potatoes give these biscuits a beautiful golden color and tender texture, while cold butter worked into the flour creates little pockets of richness that help make them flaky. A touch of brown sugar and warm spices rounds everything out without making them overly sweet.

They’re cut into generous 3-inch biscuits, making them substantial enough to serve alongside dinner or split open for a hearty country ham sandwich. And when served warm with honey butter, they make a mighty fine breakfast or brunch treat.

Key ingredients you’ll need to make Southern Sweet Potato Biscuits: (Scroll down for full printable recipe card and quantities.)

• Flour – This recipe uses self rising flour which already has leavening agents mixed in.
• Sweet Potato – Mashed sweet potatoes gives these biscuits a beautiful color and flavor.
• Spices – Ground cinnamon, salt, nutmeg for a hint of spice.
• Liquid – Heavy cream adds moisture.
• Butter – Cold salted butter or cold unsalted butter for richness.

How to Make Sweet Potato Biscuits Recipe

• Heat Oven Prepare Pan – Preheat the oven and line a large baking sheet with parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together self rising flour, brown sugar, cinnamon, salt and nutmeg.
• Butter – Cut in the cold butter using a pastry blender or pulse in a food processor until it resembles the texture similar to cornmeal.
• Wet Ingredients – Whisk together pureed sweet potatoes and cream.
• Combine – Add wet ingredients to the dry ingredients mixing just until moistened.
• Roll Dough – Turn dough out onto a lightly floured work surface. Roll then cut into rounds.
• Arrange on Pan – Place onto the prepared pan, brush the tops with additional cream.
• Oven – Place into the oven and bake per the baking time in the recipe until golden brown.
• Serve – Serve hot with a slice of country ham, turkey, chicken or honey butter.

Kitchen Equipment to Make Sweet Potato Biscuit Recipes

• Large baking sheet pan lined with parchment paper.
• Large bowl, medium bowl.
• Balloon whisk.
• Pastry blender, pastry cutter or food processor.
• Measuring cups and measuring spoons.
• Biscuit cutter.
• Rubber spatula or wooden spoon.

Recipe Variations, Tips and Substitutions

• Type of Flour – You can use all purpose flour adding 2 teaspoons baking powder, 1 teaspoon baking soda and 1/4 teaspoon salt in addition to the salt in the recipe.
• Heavy Cream – You can use whole milk, cold buttermilk or half and half in place of heavy cream.
• Sweet Potatoes – You can use canned sweet potatoes and puree them yourself or bake a fresh sweet potato for the biscuit dough.
• How to Bake Sweet Potato – Preheat the oven to 375°F. Clean and pat dry a large sweet potato. Pierce the surface 2-3 times with a fork. Place onto a sheet pan and bake for 45-50 minutes or until a knife glides in easily when inserted into the thickest portion. Cool completely then peel and puree.
• Adjust Size – You can cut these biscuits into any shape or size that you like. A 2 inch biscuit cutter is what I would consider a classic size with a 3-inch cutter making a full size biscuit. These biscuits make a fantastic appetizer, too cut when cut into 1-inch rounds stuffed with ham. Depending on the size of the biscuits, the yield will vary.
• Don’t Knead the Dough – When turning the dough out onto a lightly floured surface, handle it gently and turn it only a couple of times, just enough to coat the dough with flour and keep it from sticking. Unlike yeast dough, biscuit dough doesn’t need to be kneaded. In fact, overworking the dough can develop too much gluten, resulting in dry, tough biscuits instead of tender, flaky ones. The less you handle it, the better!
• Serving Options – Serve these delicious biscuits simply slathered with butter and jam, stuffed with ham, turkey or meatloaf, alongside a bowl of chicken soup, vegetable beef soup or for brunch with your favorite eggs and breakfast fixings.

Storage and Leftovers

• Leftovers – Sweet Potato Biscuits are best made and eaten while fresh. You can store them in an airtight container chilled in the refrigerator for 3 days or at room temperature for up to 2 days.
• Reheating – Gently reheat biscuits in single servings in the microwave.
• Freezer – You can freezer baked biscuits for up to 2 months. thaw in the fridge and reheat just before serving.
• Freezing Before Baking – You can flash freeze the biscuits prior to baking. Package in a freezer safe container and freeze for up to 2 months. Bake from frozen adding additional time as needed to bake through.

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:

• Aluminum Baking Sheets
• Mixing Bowl Set
• Measuring Set
• Cookie and Biscuit Cutter Set