Sweet Potato Biscuits are tender, flavorful, and easy to make!
Inspired by Paula Deen’s sweet potato biscuits, these are great for using up leftover sweet potato from the holidays!
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From sweet potato skillet, sweet potato cupcakes (my fav!), and sweet potato rolls, I know share a delicious recipe for sweet potato biscuits.
Soft, delicious, and easy to make- these biscuits are a fantastic way to use up some of those leftover sweet potatoes.
For more tasty recipes check out:
For these biscuits you can use freshly cooked and mashed sweet potatoes, candied yams, or leftover sweet potato pudding. It’s so versatile and always delicious!
Ingredients in Sweet Potato Biscuits
- All Purpose Flour
- Baking Powder
- Granulated Sugar
- Unsalted Butter- if you only have salted butter just omit the salt in this recipe
- Mashed Sweet Potato- this can be freshly cooked and mashed, or from a can, or from leftover sweet potato casserole!
How to make homemade sweet potato puree?
If you don’t have any leftover candied yams to mash up you can easily cook up some sweet potato!
To make sweet potato puree preheat oven to 425°F. Wash and dry a medium-large sized sweet potato.
Using a fork poke holes in it then wrap in foil. Bake in oven for 45-60 minutes or until fully cooked and squishy.
Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth, or mash with a potato masher.
If you have an instant pot, you can place the sweet potato in there, on the trivet, with a cup of water. Poke holes in it, then pressure cook on high for 30 minutes, and natural release for 8 minutes.
Put it in a food processor and blend until smooth, or mash with a potato masher.
How to make sweet potato biscuits?
- Combine your dry ingredients in a large mixing bowl
- Cut butter into the flour
- Mix in the mashed sweet potato until a dough starts to form
- Stir in milk until the dough comes together
- Turn out onto a lightly floured surface and knead until it comes together completely.
- Roll into a ½ inch thick layer and then cut into circles. Place cut dough on a parchment lined baking sheet.
- Bake until golden and then enjoy!
How to cut butter into flour?
Cutting in butter helps create flakey biscuits. To do this you will either use a pastry cutter like this, smash small pieces of butter in the flour with your fingers, or use two forks to cut in the butter similar to a pastry cutter. (affiliate)
What can you use to cut the biscuits?
You can use a glass, a mason jar, or get these handy biscuit cutters! (affiliate)
What to eat these biscuits with?
I love butter and honey on my sweet potato biscuits, but you can go the savory route at top with homemade peppered gravy, or use them as buns for sliders!
These make a great side for Thanksgiving and Christmas, but really are delicious year-round!
How to store biscuits?
Store biscuits in a ziploc bag to keep them soft.
How to reheat biscuits?
Place biscuits on a plate then cover with a damp paper towel. Microwave for 10 second intervals until warm.
If biscuits sit out and get a little hard, simply reheat in the same manner an they will soften right up.
Watch how to make this recipe!
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Sweet Potato Biscuits Ready
- 1 ¼ cups flour
- 1 tbs baking powder
- ½ teaspoon salt
- 2 tbs sugar
- 6 tbs unsalted butter cold
- ¾ cups mashed sweet potato*
- 2-3 tbs cold milk
- Preheat oven to 450°F. Place an oven rack in the center position of the oven.
- In a medium mixing bowl combine flour, baking powder, salt, and sugar.1 ¼ cups flour, 1 tbs baking powder, ½ teaspoon salt, 2 tbs sugar
- Cut your butter into small pieces then cut it into the flour mixture by using a pastry cutter, forks, or by pressing pieces of the butter between your thumb and pointer finger in the flour (like in my flaky pie crust). I like to grate the butter into small pieces- it makes cutting in much easier.6 tbs unsalted butter
- Mix in the mashed sweet potatoes until a soft dough forms.¾ cups mashed sweet potato*
- Stir in milk 1 tbs at a time until the dough really comes together. The amount needed will depend on how wet the sweet potatoes were (ie from a casserole vs freshly cooked and mashed).2-3 tbs cold milk
- Turn dough out on to a lightly floured surface and knead until in holds together.
- Smooth dough out with a roller or just by patting, until it is ½ inch thick. Cut into circles with a drinking glass, or a biscuit cutter.
- Place biscuits on a parchment lined baking sheet and bake for 12-17 minutes, or until golden brown. Check the biscuits at 12 minutes, carefully look at the bottom of one of the biscuits- if they are lightly browned they are done. Be careful not to burn yourself while checking.
- *Mashed Sweet Potato- this is about 1 medium- large sweet potato skin removed and mashed, or you can use leftover sweet potato casserole, or candied sweet potato, or candied yams. Just make sure it is mashed.
- How to make homemade sweet potato puree?
If you are making your own sweet potato puree you will want to plan ahead since it takes about an hour if using the oven. To make sweet potato puree preheat oven to 425°F. Wash and dry a medium-large sized sweet potato. Using a fork poke holes in it then wrap in foil. Bake in oven for 45-60 minutes or until fully cooked and squishy. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth, or mash with a potato masher. If you have an instant pot, you can place the sweet potato in there, on the rivet, with a cup of water. Poke holes in it, then pressure cook on high for 30 minutes, and natural release for 8 minutes. Put it in a food processor and blend until smooth, or mash with a potato masher.
- Store biscuits in a ziploc bag to keep them soft
- Reheat by covering with a damp paper towel and microwaving for 10 second intervals
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