Sweet Potato Biscuits Ready

Sweet Potato Biscuits are tender, flavorful, and easy to make! Plus, they are great for using up leftover sweet potato from the holidays!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 99kcal

Author Lisa

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.

Tips and Tricks

*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