Sweet Potato Biscuits

5 from 1 vote

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These Sweet Potato Biscuits are a long-time family favorite. They’re simple to make and loaded with hidden veggies!

The Best Buttermilk Biscuits, Homemade Chive Biscuits and Sausage and Cheese Biscuits are all delicious recipes for biscuits.

Sweet Potato Biscuits on a plate next to butter and a biscuit cutter
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In the winter months I’m making all kinds of soups, stews, and chilis for my family. Sometimes they aren’t nearly as excited about having soup again for dinner as their mom. I could eat it every other day for months on end and be a happy woman. When I’m in the mood for soup but my family is getting tired of it, I normally plan to make some kind of bread/biscuit/roll/pretzel to go along with the meal, and that seems to keep the critics at bay. I don’t know about you, but my kids will finish a bowl of veggie-filled soup if there are warm biscuits with butter and honey on the side.

Ingredients

  • Flour – all purpose, whole wheat or a mix of the two
  • Baking powder
  • Salt
  • Cold butter – unsalted
  • Sweet potato puree
  • Milk

How to Make Sweet Potato Biscuits

If you’re looking for a delicious and healthier twist on traditional biscuits, then this sweet potato biscuits recipe might be just what you’re looking for. Here’s a step-by-step guide on how to make sweet potato biscuits:

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or a baking mat.

In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, and salt.  Next, add the cold butter and, using a fork, pastry cutter, or your hands, work the butter into the flour mixture until it is pea size. Then refrigerate the mixture for 10 minutes.

Add the cooked, mashed sweet potatoes and about 1/3 cup of the milk to the flour mixture and stir to combine. If the mixture is crumbly and does not stick together, add the rest of the milk, a tablespoon at a time, until the dough comes together.

Turn the dough out onto a floured surface and dust the top with a little more flour – folding the dough a couple times until it comes together in a smooth ball. Roll the biscuit dough out so that it is ¾ of an inch thick. Cut the biscuit dough using a knife or a biscuit butter into 9 pieces.

Place the biscuit pieces on the prepared baking sheet. Optionally, you can brush the biscuit tops with melted butter to create a crisp, golden crust on the outside of the biscuits. Place the biscuits into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes.

And that’s it! Your sweet potato biscuits are ready to be enjoyed. These biscuits are perfect for breakfast, brunch, or as a side dish with dinner. Serve them warm with butter, honey, or your favorite jam. Enjoy!

vertical stack of sweet potato biscuits showing fluffy texture

What type of flour is best for making biscuits?

Here are a few thoughts for you on the type of flour that you can use for these. You can use all-purpose flour, a mixture of half all-purpose flour and half whole wheat, or all whole wheat flour. If you are going to use 100% whole wheat flour, I highly recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries, unlike traditional whole wheat flour, which is ground from hard red wheat berries. The whole wheat pastry flour yields a much softer and fluffier biscuit. You can use traditional whole wheat flour, but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit…).

Can I use leftover sweet potatoes to make these biscuits?

When it comes to the sweet potato, this is a great way to use leftovers. If you baked a few earlier in the week, this would be a great use for some of the extras. If you don’t have any sweet potatoes already cooked in the fridge, then you can peel and dice one up, cover it in a small saucepan with water, and then boil until fork tender. Drain the extra cooking water before mashing or running it through your blender, food mill, or food processor.

What should I serve sweet potato biscuits with?

group of Sweet Potato Biscuits on a plate

These sweet potato biscuits are an excellent dinner side (that go perfectly with a little vanilla bean honey butter on top).They are awesome next to chili, or  Healthy 30 Minute Alphabet Soup (these are some of our favorites and the lentil and ABC soups are meatless just FYI)

5 from 1 vote

Sweet Potato Biscuit Recipe

These Quick and Easy Sweet Potato Biscuits are a long-time family favorite. They're simple to make and loaded with hidden veggies!
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 9

Ingredients 

  • 1 1/2 cup flour, all-purpose, whole wheat or a mix of the two
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoon cold butter, unsalted
  • 3/4 cup mashed sweet potato, about 1 medium sweet potato
  • 1/3 to 1/2 cup milk
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Instructions 

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  • Add the butter and then, using a fork, pastry blender, or your fingers, work the butter into the flour mixture until it is the size of small peas. Refrigerate for 10 minutes.
  • Add sweet potato and 1/3 cup of milk to the flour mixture and stir to combine. If the mixture is crumbly and not sticking together, add the rest of the milk, 1 tablespoon at a time, until the dough comes together.
  • Remove the dough onto a flour dusted surface and dust the top with a little more flour. Roll the dough so that it is 3/4 of an inch thick. Cut the dough using a knife or a biscuit butter into 9 pieces.
  • Place the biscuits on the baking sheet and into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes. Serve hot.

Notes

You can use all-purpose flour, a mixture of half all purpose flour and half whole wheat or all whole wheat flour. If you are going to use 100% whole wheat flour I highly recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries unlike traditional whole wheat flour that is ground from hard red wheat berries. The whole wheat pastry flour yields to a much softer and fluffier biscuit. You can use traditional whole wheat flour but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit…).
You can use left over cooked sweet potatoes or you can microwave, roast, or boil them to get them cooked. Be sure to mash well or send them for a run in the blender or food processor to make sure they aren’t any big lumps before adding them to the biscuits.

Nutrition

Serving: 1 of 9 servings, Calories: 158kcal, Carbohydrates: 19g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 470mg, Potassium: 76mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1820IU, Vitamin C: 0.3mg, Calcium: 98mg, Iron: 1mg
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Check out these recipes for more biscuit goodness:

I love to make a double batch of these and save half for the next morning. They are perfect as breakfast sandwiches with a fried egg and melted cheese in between two halves. No matter how you enjoy them, these Sweet Potato Biscuits are delicious! I can’t wait for you to make these. Enjoy, from my kitchen to yours.

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11 Comments

  1. Ginger Ange says:

    1 tablespoon of baking soda??

    1. Melissa says:

      It’s baking powder, not baking soda!

  2. Candace Williams says:

    I made these but diff recipe page basically same way though why is there hard pieces of sweet potato in mixture did i not cook it all the way?

    1. Melissa says:

      You probably just didn’t mash them enough, they should be a puree/very smooth before doing into the biscuits. You can either cook them longer or process what you do have in a food processor or blender to get the lumps out.

  3. Karen says:

    5 stars
    These were delicious and easy to make! My first biscuits too. Thank you for the recipe!

    1. Melissa says:

      Congrats on your first biscuit making! That’s so excited and I’m so happy for you!

  4. Anne says:

    I basically only bake with whole wheat flour. Using 100% whole wheat flour (not pastry flour) these were anything but dense and hard. They were light and fluffy. Don’t be afraid to try!

    1. Melissa says:

      Woohoo! Thank you for coming back to let us know. I’ll take your advice and try it, sounds delicious and hearty!

  5. Aida says:

    Uh, I love these. You can’t go wrong with potatoes, they are perfect for everything.

  6. Freya says:

    I’ve never really made (or eaten!) anything like this before but they look delicious. Definitely going to give them a try! Thanks 🙂

  7. Lauren says:

    These look super yummy Melissa! My kids love plain ole biscuits anytime, but for some really strange reason they don’t care for sweet potatoes. (I love them!) This may be a good way to sneak them in ?