Sweet Potato Biscuits

This Sunday morning in Central Virginia snow is dusting the daffodils.  I have a sick pup in the house so I’m sticking close to home.  Sounds like a great baking day to me.  Sweet potato biscuits have been made in the tidewater regions of the South for generations.  At my house they’ve been made about twice.  I LOVE them.  I don’t make them often so that I don’t overeat them often.  They’re moist and fluffy and sweet in the middle with just a little crisp crust all the way around.

If you’re new to, or a little intimidated by, baking biscuits are a great place to start.  As long as your baking powder is good you really can’t screw them up.  No eggs required and just the tiniest bit of milk so they’re perfect when you’re a little low on the staples.  Mix them with your hands.  That will keep you from over mixing.  It takes about 15 minutes to mix, roll and cut them and another 15 to bake.  Easy peasy.  If you’re leery of biscuits because you’ve eaten one too many dry-as-dust samples the sweet potato variety will convert you.  It only takes about 1 large baked sweet potato per recipe so just throw in an extra one when you’re baking a few for dinner.  You can mash the pulp and freeze it so it will be there when you’re ready to do a little baking.

Just a reminder – when you’re baking don’t monkey much with the recipe.  This is food chemistry so stick with the structure at least.

The serving possibilities are endless.  With a little apple butter they make an excellent breakfast dessert.  With a little turkey (and cranberry sauce if you have it) they make great little sandwiches.  For me, perfection is a sweet potato biscuit with some country ham in the middle.  Sweet biscuit + salt cured ham = super yum.  Throw in a glass of Homestead Creamery milk and it’s a breakfast that’s hard to beat.

Good? So, so good.
Easy? All but foolproof.
Good for company? You bet. Overnight guests might never leave.
Special shopping? Nope.

Sweet Potato Biscuits


1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)


Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)


3 Responses to “Sweet Potato Biscuits”

  1. Cindy Says:

    Leanne, you are a cooking machine. I made the pumpkin version of these not too long ago, but we make this after almost any Costco run when we come back with a 7 pound case of sweet potatoes. Yummm. =] Happy Sunday, and I hope the pup feels better soon.

  2. Kristin Says:

    Yum! Do you use unsalted butter? Does it matter?

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