These sweet potato biscuits have been a favorite at our house for years. The original recipe called for milk and sugar, and while the added milk does make the biscuits a bit fluffier, I prefer just using extra sweet potato.
They are very simple to make and a wonderful addition to any fall meal. And since it is time since we’ve been harvesting our sweet potatoes the past few weeks, these biscuits have graced our table many times!
How to Make Sweet Potato Biscuits
You want to start by cooking your sweet potatoes- you can do this by steaming, boiling, baking, etc. Whatever your preferred method is. Once they are cooked, remove the skins and mash.
I like to puree mine with my immersion blender or in the food processor. You can also just use a fork to mash them. For this recipe you will need about 1.5 cups of pureed sweet potato, which is about 1 large.
I like to use my food processor to make biscuits, you can make these by hand as well very easily. In your bowl mix your dry ingredients.
Cut in the butter until the mixture resembles coarse crumbs.
Then stir in your sweet potato puree. If the dough is still too dry you can add a little milk, or more sweet potato if you had extra.
Form the dough into a ball and turn out onto a floured surface.
Pat out your dough to a 1/2 inch thickness. Using a biscuit cutter, or the rim of a jar or glass, cut out biscuits and place them on a greased baking sheet.
Bake at 425* for about 10 minutes, or until very lightly browned. Serve warm. They taste great with butter, jam, pumpkin butter (try this recipe!) or filled with something like sausage or cheese.
This sounds so yummy. i love sweet potatoes! We need a picture to pin it.
I know, I posted this years ago on my other blog without a picture. I’ll take one next time I make them and update it then :)
Thank you for the update, now I better get busy to make them :). Pining the recipe.
Thanks for sharing this. They look delicious. I am saving the recipe and sharing it with my daughter.
Wow, I’ve never heard of doing this. I love sweet potatoes and will totally try this!
I just made them.They are delicious! I have eaten one already and have to restrain myself until dinner or else the rest of the family would not get any! Thanks for a great recipe!
I know that feeling! So glad you liked them!
What a great twist…a great HEALTHY twist!
I have some left over sweet potato rounds which were roasted in the oven, I wonder if I could use those? I may give it a try later today. I pinned your recipe, sounds scrumptious!
These look sooo good! Looking forward to trying out the recipe on our soup day next week! Visiting from Wellness Wednesday…
Okay, I’ll definitely be making these to add to my “assignment” at Thanksgiving! I LOVE sweet potatoes, and these look amazing!!!
Just tried these w teff flour. Yum!
I love sweet potato biscuits, but haven’t made them in awhile. Yours look amazing. I like the idea of using extra sweet potato. Hope to try these these soon!
I knew there had to be a way to get my family to eat Sweet potatoes!! Yes!!!!!
Hi! Found your blog through Lamberts Lately link up.
Thanks for the recipe!
I love the color and the sweet potato taste must be wonderful.
I would never have thought of putting sweet potatoes in biscuits. My name is Katie and I host Fall Into the Holidays, open Saturdays. I would love to have you link up! This week’s round is still open!
Yum. I love anything with sweet potatoes. I’ve never thought to make sweet potato biscuits but I can hardly wait to try them. I’m going to the store this afternoon so I’ll grab a couple. Would you be willing to share this recipe post at our Making Monday link party? We would love it and I think our readers would, too. Thanks. Have a fabulous week.
Lori @ A Bright and Beautiful Life
Mmm! I’ll have to try and incorporate your idea into my sourdough recipe!! Thanks for linking up at Wellness Wednesday!
These sound very good, and a nice change. We love sweet potatoes and should love these biscuits too! Thank you for sharing at the HomeAcre Hop; I hope you’ll join us again this Thursday.
Yum! Thanks for sharing on The HomeAcre Hop! I’m featuring your post today! Hope you’ll stop by and share your harvest posts with us for The HomeAcre Harvest Hop :)
Looks like it’s a winner! I will also be featuring this post as one of our blog hop favorites! Thanks for coming over to From The Farm blog hop :)
I have recipe that calls for yeast for sweet potato biscuits – they are good but this will be faster and I will give them a try!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
Hi. Just found your blog thru the Homesteaders Hop #15. I’m glad I found your blog. And these biscuits look so yummy! I bet they would be very good with a bit of butter and molasses on them.
I’m from Western NC too! I’m on the front porch ;) Nice to meet a neighbor. .
Thanks for stopping by! Love meeting other locals!
Wow so good….didnt quite look like biscuits but tasted amazing
Thanks so much for sharing this recipe – we are excited to try it! I really love that your recipe uses so much more sweet potato but much less butter than most other recipes. I love sweet potatoes and I think this recipe really showcases them the best. Thanks again!
We love this recipe, I hope you enjoy it too!
The recipe looks great! But what kind of flour do you use? The recipe doesn’t specify
I use all purpose, but have on occasion used whole wheat as well.
I made the biscuits and they came out great. But I felt that I should have add a little sugar to my sweet pototo, because they didn’t taste the sweetness.
Have you used almond or coconut flour with this recipe…..paleo or gluten free?
I have not tried it with any flour other than wheat. Sorry!
Love some sweet potatoes and this recipe sounds right up my alley(with some modifications) Have you tried anything other than butter?
Made these for the first time tonight. Made chicken sliders with them. Totally worth the little effort. Fantastic recipe. Easy to follow and turn out perfectly. Will be making this in the future.
Can there be frozen? And at what stage? Before or after baking?
I have frozen them after baking with good results
I followed the recipe to the T, but they were quite flat and did not rise. Do you know what might be the problem? I should mention that they were still very tasty and my husband and I loved the taste!
Hi – does the T next to the butter denote tablespoon? How much butter in grams would this be? Thanks
Just made these with gluten free flour, mixed spice, vanilla sugar and sweet potato and a couple of eating apples with less butter, made 20 nearly all gone while I made a cup of tea,thanks for the recipe idea.
Can you sub for almond or coconut flour?
Made these last night and they were fabulous! Light, moist and delicious. Having some with breakfast today.
Can you freeze this?
Hello. Will the recipe work with self-rising flour and using shortening instead of butter? Yours look so delicious!!! Thank you.