Sweet Potato Biscuits

It is not exactly a secret that I am a woman who loves her carbs. Give me pasta and bread and I am ecstatic. My family always teases me when there are biscuits around that I need my own basket of them. There is really nothing like a homey, flaky and buttery biscuit in my book. So I made a twist on the traditional goodness with these incredible sweet potato biscuits! One of the many things I love about biscuits is how simple and straightforward the ingredients are.

First, I microwaved my sweet potato to quickly get it tender enough to mash. I scooped the flesh right out of the skin into a bowl and mashed it with a little maple syrup. This became the flavor base of the sweet potato biscuits! I set it aside to make sure it completely cooled.
First, I microwaved my sweet potato to quickly get it tender enough to mash. I scooped the flesh right out of the skin into a bowl and mashed it with a little maple syrup. This became the flavor base of the sweet potato biscuits! I set it aside to make sure it completely cooled.
Then I whisked my dry ingredients together in a bowl to aerate them. I added brown sugar and pumpkin pie spice to make the sweet potato biscuits slightly sweet! I used my pastry blender next to cut in cold butter. It made the dry ingredients many degrees of pebbly.
Then I whisked my dry ingredients together in a bowl to aerate them. I added brown sugar and pumpkin pie spice to make the sweet potato biscuits slightly sweet! I used my pastry blender next to cut in cold butter. It made the dry ingredients many degrees of pebbly.
Then I gently stirred in my mashed sweet potato and heavy cream to bring it all together. I gave it a quick, light kneading to make sure it was uniform. It was much more important to not over work the dough than for it to be perfect.
Then I gently stirred in my mashed sweet potato and heavy cream to bring it all together. I gave it a quick, light kneading to make sure it was uniform before I pat it out to be about an inch thick. It was much more important to not over work the dough than for it to be perfect.
I used my biscuit cutter to cut out as many biscuits as I could out of the dough. Then I gently pat out the scraps to cut out more. I yielded 9 sweet potato biscuits total.
I used my biscuit cutter to cut out as many biscuits as I could out of the dough. Then I gently pat out the scraps to cut out more. I yielded 9 sweet potato biscuits total.
The sweet potato biscuits just needed to bake for 15 minutes at 400 to get gorgeously golden and puffy. Also, they smelled unreal!
The sweet potato biscuits just needed to bake for 15 minutes at 400 to get gorgeously golden and puffy. Also, they smelled unreal!

I let them cool on the sheet tray for a few minutes before transferring them to a rack to finish cooling. These sweet potato biscuits were definitely best served slightly warm and fresh out of the oven! Oh my goodness, they were so flavorful and flaky. The heavy cream and butter gave them such a decadent mouth feel. Don’t worry, I shared some with my husband, ha! Enjoy these little bites of heaven, friends. Oh, and check out the casserole I made with the leftovers here! xoxo

Sweet Potato Biscuits
Sweet Potato Biscuits
5 from 2 votes
Sweet Potato Biscuits
Sweet Potato Biscuits
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These sweet potato biscuits are flaky, buttery, slightly sweet and amazing! They're so perfect on the side of any meal. 

Course: Side Dish
Keyword: Biscuits, Sweet Potato Biscuits
Servings: 9 biscuits
Calories: 208 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 whole sweet potato
  • 1/2 teaspoon maple syrup
  • 2 cups all-purpose flour
  • 2 tablespoons dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 6 tablespoons butter cold and cubed
  • 3 tablespoons heavy cream cold
Instructions
  1. First, prepare the sweet potato. Pierce it all over with a fork and place it on a microwave save plate. Microwave it for 5-6 minutes to make it tender enough to mash. When it is cool enough to handle, cut the sweet potato in half and scoop the flesh right out of the skin into a bowl. Add the maple syrup into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.
  2. Pre-heat the oven to 400 and line a baking sheet with a silicone mat or parchment paper. Combine the flour, brown sugar, baking powder, pumpkin pie spice and salt. Whisk it all together, making sure there are no lumps. Add in the butter and use a pastry blender to cut it into the flour mixture. It will become pebbly. Then stir in the heavy cream and cooled mashed potato just until it comes together into a dough. Bring it together into a ball and turn it out onto a clean, lightly floured surface.
  3. Knead the dough for just 3 or 4 turns to make it soft and uniform. Press it down and pat it out gently to be a disc about an inch thick. Use a biscuit cutter to cut out the biscuits as close together as possible. Then take the scraps and press them out again into a smaller disc and cut out as many more as possible. I got 9 out of my dough.
  4. Transfer the cut out biscuits to the lined sheet tray and bake them for about 15 minutes. They should get golden around the edges. When they're done, take them out and let them cool for a few minutes. Transfer them to a rack to finish cooling. These babies are best served the day they are baked, but will keep for a day in a sealed container. Enjoy!
Nutrition Facts
Sweet Potato Biscuits
Amount Per Serving (1 biscuit)
Calories 208 Calories from Fat 88
% Daily Value*
Fat 9.8g15%
Saturated Fat 6.1g38%
Cholesterol 27mg9%
Sodium 192mg8%
Potassium 269mg8%
Carbohydrates 27g9%
Fiber 1.2g5%
Sugar 3.1g3%
Protein 3.3g7%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Potato Biscuits
Sweet Potato Biscuits

22 thoughts on “Sweet Potato Biscuits”

  1. 5 stars
    Biscuits made out of sweet potato!!!Genius! And way more healthy than the regular alternative! I think this is going to become a must for every holiday! 🙂

  2. 5 stars
    This is a great, healthier alternative to the classic biscuit. Well, that is until I load them with butter and maybe some homemade cranberry jam. Delish!

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