sweet potato biscuits

Name: Sweet Potato Biscuits
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 - 3 medium sweet potatoes, yielding 2 cups of packed flesh; 4 cup(s) self-rising flour; 3 tablespoon(s) granulated sugar; 1/2 cup(s) unsalted butter, cold; 1/2 cup(s) buttermilk; 2 tablespoon(s) brown sugar; 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 1/8 teaspoon(s) ground ginger

(3 RATINGS)

349 Pinches 13 Photos

David Reeves

Collierville, TN

Updated on Oct 11, 2023

Fall is upon us, and what can be better than the smell of a sweet potato biscuit baking in the oven? Mix sorghum molasses with butter (or honey with butter) and apply liberally! These are great with country ham.

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Blue Ribbon Recipe

These sweet potato biscuits are fluffy, flaky, and filled with fall spices. They have a subtle sweetness that is perfectly balanced with a hint of warm spices. If you don't want to microwave the fresh sweet potatoes, roast them in a 400 degree oven for about an hour. They'd be a great alternative to regular dinner rolls for Thanksgiving or Christmas.

— The Test Kitchen

prep time 15 Min

cook time 15 Min

method Bake

yield 6 - 8

Ingredients

2 - 3 medium sweet potatoes, yielding 2 cups of packed flesh
4 cups self-rising flour
3 tablespoons granulated sugar
1/2 cup unsalted butter, cold
1/2 cup buttermilk
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger

How To Make sweet potato biscuits

Test Kitchen Tips

We let our sweet potatoes cool for 15 minutes after step 3 before adding the mixture to the dry ingredients.

Step 1

Take sweet potatoes, pierce the skin with a fork several times, and cook on high in the microwave until the flesh is tender and "syrupy." Preheat oven to 450 degrees F.

Step 2

While still warm, scoop out 2 packed cups of flesh.
Step 3

In a mixing bowl, blend the sweet potato flesh, buttermilk, brown sugar, and spices with a hand mixer. Blend until smooth.
Step 4

Whisk flour and white sugar together in a second bowl.
Step 5

Cut in cold butter with a pastry blender until the mixture contains small "pea-size" pieces of butter.
Step 6

Add sweet potato mixture to the dry ingredients a little at a time.
Step 7

Stir until a soft dough comes together. Add more buttermilk a little at a time if necessary.
Step 8

Turn out on a lightly floured surface and roll out to about 3/4" thickness.
Step 9

Cut out biscuits and place them on a parchment-lined baking sheet. (Or if cooking outdoors, lightly grease the bottom of a #14 Dutch oven, preheat it to 425 - 450 degrees F, and then place biscuits in the bottom. Watch closely to keep from burning the bottoms of the biscuits.)
Step 10

Bake for 15 minutes or until golden brown.
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