These pillowy, flaky and perfectly spiced Sweet Potato Biscuits are the most delicious recipe to make for fall breakfasts and brunches all season long! If you want more fall breakfast favorites, definitely try my Pumpkin Spice French Toast and Sweet Potato Coffee Cake! If you crave biscuits, then you will definitely love my Flaky Biscuits recipe, 7-up Biscuits, and Sour Cream Biscuits. For a sweeter version, check out Blueberry Lemon Biscuits and these ooey gooey Cinnamon Roll Biscuits.
Sweet potato biscuits make an amazingly perfect Fall breakfast that you simply must make. If you’re worried about tackling biscuits because you think the process is intimidating, don’t worry because I’ve been too (even though my Big Mama is the queen of biscuit making).
Maybe you think you will end up with results that turn out like bricks (been there, done that), but I think with a little practice and a “can do” attitude, you can get your biscuit game up.
Along the way, I am giving you all my top tips making this biscuit recipe a great place to start!
Why You Will Love This Recipe
- Fool proof recipe that any level cook can master.
- A unique take on homemade biscuits.
- Adding sweet potato gives these biscuits great flavor, a tint of orange color, and a bit of nutrition you won’t find in other recipes.
Before you can get started on cooking these tasty biscuits, you need to gather the ingredients together. This sweet potato biscuit recipe relies on basic, pantry staples for making plus the sweet potato. Let’s take a closer look at the highlights.
- Mashed Sweet Potato: Use fresh sweet potatoes. I usually bake the sweet potatoes at a super high heat of 400 degrees in the oven after I’ve pierced them, oiled them, and wrapped them in foil. After about an hour, they are usually pretty tender. Then all they need is to cool and mash them up. For more info on baking them, find it in how to bake sweet potatoes.
- Shortening: In this recipe, I’m using this in place of the traditional butter or lard.
- Sugar: We’re adding a hint of sugar in this recipe which makes them a bit sweeter than a traditional biscuit. The sugar also really enhances the sweet potato flavor.
- Egg and milk: Provide moisture to the biscuit dough.
- Flour: This recipe uses self-rising flour along with more baking powder to make biscuits with a nice lift.
- Spices: These biscuits are spiced up with a bit of cinnamon and nutmeg which go together perfectly with the sweet potato.
TOP TIP: Make sure that you allow your cooked sweet potato to cool down completely before making biscuits since cold ingredients are essential for great biscuits.
How to Make Sweet Potato Biscuits Recipe
This recipe for sweet potato biscuits is pretty foolproof. The dough comes together effortlessly and has a great flavor and flakiness which may make you wonder how in the world you were responsible for it since it took little to no time to create.
- Combine the sweet potato, sugar, egg, and melted butter in a medium bowl. Beat the mixture with a fork until smooth. Add the milk, stir to combine, and then set the mixture aside.
- Stir together the self-rising flour, baking powder, cinnamon, and nutmeg in a large mixing bowl.
- Cut in the shortening until it resembles coarse crumbs. Once you’ve achieved the right texture, make a well in the center of the mixture.
- Add the sweet potato mixture and stir just until combined.
- Turn out the biscuit mixture onto a well-floured surface and knead gently for 10 to 12 strokes. Don’t overdo it.
- Pat (rather than roll) the dough out until it’s about a half-inch thick. Cut the dough with a floured 2-1/2-inch biscuit cutter.
- Place the cut biscuits on a large baking sheet tray at least one inch apart.
- Bake them in a 400-degree F oven for 15 to 20 minutes or until the biscuits are lightly browned.
- When ready, remove the biscuits from the oven and transfer them to a wire rack to cool before serving.
How to Store
Like most biscuits, old-fashioned sweet potato biscuits are BEST when served freshly baked and still a little warm from the oven. However, if you have some leftovers here’s the best way to store them.
Leftovers: Wrap them up well or place them in an airtight container and store them on the counter for 1-2 days or in the fridge for up to five days. To extend the shelf-life, freeze them for up to three months.
Reheat: Wrap them up in a slightly damp towel and microwave for 15-20 seconds or heat them wrapped in foil in the oven for 10-15 minutes.
How to Serve
Biscuits made with sweet potatoes are great for breakfast with a little spread of apple butter or simply with butter and honey or syrup.
They also make a nice addition to your favorite southern dinner meal! Even with their slightly sweeter flavor they work great. Serve them up with buttermilk fried chicken, fried chicken gizzards, or chicken fried steak.
- Make sure you don’t overwork the dough. You can either roll it out or just pat it out with your hands once it comes together. I personally like to pat mine out with floured hands.
- Cold ingredients are key to the best and flakiest biscuits. So the sweet potato should be cold before mixing them in.
- If your kitchen is a bit hot, stick the biscuit dough in the refrigerator after mixing it or you can cut the biscuits and stick them in the fridge before baking.
There are two main rules to follow when it comes to making sure your biscuits come out super flaky. The first is keeping everything cold. Start with cold ingredients and if it’s a warm day refrigerate the biscuits before baking. This way the shortening will melt in the oven leaving pockets of air which is what makes biscuits flaky. The second is to not overwork the dough. The more you mix and knead the dough the more gluten gets activated making a dense, tough biscuit.
I am a huge fan of roasting fresh sweet potatoes but if in a pinch you can use canned but it contains a lot more liquid. I recommend transferring it to a fine mesh strainer or a cheesecloth and letting as much of the excess water drain out. You can even give it a gentle squeeze to make sure there’s not an excessive amount of liquid in it.
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Fluffy Sweet Potato Biscuits
- 1 cup sweet potato cooked, mashed and cooled
- ¼ cup granulated sugar
- 1 large egg beaten
- 1 tbsp butter melted
- 1 cup milk
- 3 cups self-rising flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- Pinch nutmeg
- ½ cup shortening
- Start by combining sweet potato, sugar, egg and melted butter. Beat with a fork until smooth then stir in milk. Set mixture aside.
- Stir together self rising flour, baking powder, cinnamon and nutmeg in a large mixing bowl. Cut in shortening until it resembles coarse crumbs. Make a well in the center of dry mixture. Add spiced sweet-potato mixture and stir just until combined.
- Turn out the biscuit mixture onto a well-floured surface. Knead gently for 10 to 12 strokes. Don't overdo it. Pat dough to about 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a large baking sheet.
- Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned.
This recipe was originally published in October 2017. It has been updated with new content and images.