Sweet Potato Biscuits Recipe

These soft, flavorful biscuits, made with mashed sweet potatoes, are light and fluffy and perfect for Thanksgiving dinner or a fall brunch.

Course Side Dishes

Cuisine American

Keyword Sweet Potato Biscuits

Prep Time 10

Cook Time 10

Total Time 20

Servings biscuits

Calories 138kcal

Heat the oven to 350° and spray a cookie sheet with cooking spray.
In a large bowl, combine the flour, brown sugar, baking powder, and cinnamon.
In a separate bowl combine the mashed sweet potatoes, melted butter and buttermilk.
Make a well in the flour and pour the sweet potatoes in the middle. Stir until combined.
Flour a surface lightly and pour the biscuits out. Press them out and then fold the dough over and press out to ⅓ to ½ inch thick. Use a biscuit cutter or a cup to cut out biscuits.
Place the biscuits on the prepared pan and place in the oven for 10 minutes. (They don’t need to brown to be done.)
Remove and serve with chili or honey butter.

If you want super flaky biscuits, press the dough out, then fold over and press out and fold over again before cutting out the biscuits.
For thicker biscuits, roll the dough out ½ inch thick before cutting.
These biscuits are delicious when served with honey butter. Combine ¼ cup softened butter, ¼ cup honey, and some orange zest (optional).
Store in an airtight container at room temperature for up to 5 days.
May be frozen for up to 3 months.