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Sweet Potato Biscuits

Sweet Potato Biscuits

Course Bread, Breakfast, brunch
Cuisine American
Keyword biscuit-recipes, sweet-potato-biscuits
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 [3] inch biscuits
Calories 298kcal
Author Melissa Sperka


  • 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


  • 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.


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.


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