Sweet Potato Biscuits
Homemade and delicious sweet potato biscuits. These slightly sweetened and spiced biscuits are a wonderful way to start your day!
Who would’ve thought that sweet potatoes make a light and fluffy biscuit? I know I was surprised when I took my first bite. These tender biscuits are loaded with flavor. Kim used sweet potatoes seasoned with cinnamon, nutmeg, and brown sugar to create this breakfast recipe! They go great with a breakfast scramble or sausage hash.
Personally, I think they taste wonderful with a steaming cup of green tea. No matter what you pair them with, these biscuits are sure to be a crowd pleaser. Oh, if you like this recipe, then check out our cheddar chive scones.
How to make sweet potato biscuits from scratch?
First, go ahead and preheat your oven to 425°F, and line a large baking sheet with parchment paper.
Next, use a whisk to combine the flour, baking powder, and salt in a large mixing bowl.
Set that bowl aside and grab another medium mixing bowl. Make sure it’s microwave safe.
Open the canned sweet potatoes and drain away the syrup. Add them to the second bowl.
Afterward, use a fork or potato masher to mash the taters. Now, add in the brown sugar, cinnamon, and nutmeg.
Stir the ingredients to combine everything, then pop the bowl into the microwave. Heat the mixture for about 2-3 minutes.
Just long enough to warm the sweet potatoes and melt the sugar. Then, pour in the heavy cream. Stir everything together.
After that, pour the sweet potato mixture into the flour mixture. Use a wooden spoon to combine the ingredients.
At this point, you should have a sticky dough. Pour the dough onto a lightly floured surface (sprinkle your counter-top with all-purpose flour).
Knead the dough for a minute or two until it comes together and can be rolled out. Now, use a rolling pin to roll the dough out into a circle that’s about 1-inch thick.
Using a biscuit cutter, cut out the biscuits and transfer them to the prepared baking sheet. Place them into the oven to bake for 20-25 minutes or until the tops of the biscuits are golden brown.
Last, once the potato biscuits are baked, remove them from the oven and serve. That’s it, your sweet potato biscuits recipe is done! Kim and I hope you enjoy them and wish you all the best 🙂
Recipe Tips:
- When using a biscuit cutter, do NOT twist the cutter. Doing so will crimp the edges of the biscuits and prevent them from rising properly.
- This dough will be stickier than a normal biscuit dough. Don’t be afraid to add a little extra flour to the dough while rolling it out.
- The brown sugar is optional. Feel free to omit it, if you’d prefer.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 15 ounces sweet potatoes, canned, syrup drained
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup heavy cream
Instructions
- Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups all-purpose flour1 tablespoon baking powder½ teaspoon salt
- In a medium, microwave-safe bowl, use a fork to mash the sweet potatoes. Then, add the brown sugar, cinnamon, and nutmeg. Stir to combine, and microwave for 2 to 3 minutes until the sweet potatoes are warm and the sugar is dissolved. Add the heavy cream, and stir to combine.15 ounces sweet potatoes¼ cup light brown sugar½ teaspoon ground cinnamon¼ teaspoon ground nutmeg¾ cup heavy cream
- Pour the sweet potato mixture into the flour mixture, and use a wooden spoon to mix well. Transfer the dough to a lightly floured work surface. Knead until the dough comes together (it will be slightly sticky).
- Use a rolling pin to roll the dough to about an inch thickness. Dip a biscuit cutter into flour, and cut straight down into the dough without twisting. Place the biscuits onto the prepared baking sheet, and bake for 20 to 25 minutes until the tops of the biscuits are golden brown.
- Serve warm, and store any leftover in an airtight container for up to 3 days.
We really liked this recipe as a jumping off point. I ended up using 1/4c of Greek yogurt, 1/4c of milk & 1/2 a stick of grated butter instead of the heavy cream and a 1/4tsp of pumpkin pie spice instead of adding cinnamon & nutmeg. I cut my biscuits into 6 large biscuits, sine I plan on using them for sandwiches and at 425 my biscuits were done after 13 mins.
They came out delicious.
Thank you for complimenting and rating the recipe, Mary! We appreciate it. Greek yogurt, milk, and pumpkin pie spice sound like great substitutions. Thank you for sharing. Have a lovely day 🙂