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Sweet Potato Biscuits

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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!

A baker's dozen of the sweet potato biscuits.

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.

Let’s get started!

Oh, if you like this recipe, then check out our cheddar chive scones.

Three baked biscuits stacked on top of each other.

How to make sweet potato biscuits from scratch?

First, go ahead and preheat your oven to 425 degrees F. and line a large baking sheet with parchment paper.

Baking powder and other ingredients combined in a bowl.

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.

Mashed sweet potatoes and brown sugar in a bowl.

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.

Heavy cream combined with the warm potatoes.

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.

The sweet potato mixture combined with the flour mixture.

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).

The kneaded dough has been rolled out.

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.

The raw biscuits sitting on a lined sheet pan.

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.

A close-up of the baked biscuits on a sheet pan.

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.
The fresh baked potato biscuits on a counter.

Believe it or not, these biscuits even go well with dinner entrees. Pair them with our new cast iron pork chops!

If you like our recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for More Than Meat and Potatoes!

Join our Facebook group for more recipes from Meat and Potatoes and our sister site, Berly’s Kitchen.

A close-up of the baked biscuits on a sheet pan.

Sweet Potato Biscuits

Yield: 10-13 Biscuits (depend on size)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Homemade and delicious sweet potato biscuits. These slightly sweetened and spiced biscuits are a wonderful way to start your day!

Ingredients

  • 2 Cups (240 g) All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • 1 (15 Ounce) Can Sweet Potatoes, syrup drained
  • ¼ Cup (53 g) Brown Sugar, packed
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¾ Cup (170 g) 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.

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.

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.

Notes

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary. For more information or tips, please refer to the post.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 262mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 3g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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