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READY IN 20 mins

Sweet Potato Biscuits

Read Reviews (84)

"This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter." — POOTER301

Ingredients Edit and Save

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Sugar and Sweeteners

Types of Salt

Measuring All-Purpose Flour

Original recipe makes 8 biscuits Change Servings

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt

2 tablespoons shortening
3/4 cup mashed sweet potatoes
1/4 cup milk

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Directions

Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Kitchen-Friendly View

PREP 5 mins
COOK 15 mins
READY IN 20 mins

Footnotes

Either canned mashed sweet potatoes, or leftover sweet potatoes can be used in this recipe. I make my mashed sweet potatoes using a little brown sugar and cinnamon, which lends a little spice to the biscuits.

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Reviews More Reviews

Most Helpful Positive Review

Mar 26, 2007

This was a good recipe. The first time I tried it, the biscuits came out dry. So this time, I doubled the butter (which is what i used instead of shortening), added an extra teaspoon of baking powder, I also eyed my milk as the recipe suggested only adding enough to make it into a ball. I also left my sweet potatoes a little undone so i had little flecks of sweet potatoe pieces cooked nicely in the biscuits and cooked them a little slower on 375 instead of 400. they came out very nice and tender. yummy

—RasheedsWife

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Most Helpful Critical Review

Oct 22, 2009

These were average at best. Maybe even a little below average. I could taste nothing but the salt in these biscuits. Did not taste the sweet potato in the biscuits at all. make sure you reduce the salt if you attempt to make these and make sure they are atleast 1/2 in.or more thick before baking because these do not rise very well, if at all.

—ALFANN02

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102 Ratings

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Mar 11, 2005

I'm giving these biscuits 5 stars because I thought the flavor was great. I also had 3 other approvals. For some reason they didn't rise very much, maybe I didn't bake them quite long enough. I used 2 med. sized yams (or sweet potatoes) and microwaved them until they were soft. Let them cool a bit and then dug out the potato. I added 1 Tbs. of brown sugar and 1 tsp. cinnamon to the dry ingredients. I also used real butter in place of the shortening. Next time I'll try with whole wheat flour. Used honey, cinnamon butter on top. Served with beef stew and rice.

—olson

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May 05, 2008

YUM! Make these! I made mine drop biscuits so I didn't have to make a mess on my countertop and they turned out great. Served them with cinnamon honey butter. FYI 3/4c is about two small sweet potatoes.

—NICU Mommy

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Nov 19, 2007

These are sooo delicious!!! I make em pretty often. I use butter, not shortening - after cutting in small pieces with a knife, you just have to use your hands for several minutes and keep squeezing the dough to get the butter mixed in completely. Just keep going until the dough mixture crumbles are pea-sized or smaller. The biscuits are so much better if you add extra cinnamon, sugar and raisins. Soak raisins in warm water for 8 min, drain, before mixing into the dough. I never cut the biscuits, just use my hands to make small balls and flatten them.

—Julia K.

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May 24, 2006

mmm, i'm eating it right now. i used margerine instead of shortening and added a little extra baking powder (to help it rise, after reading the reviews), about a half tablespoon of brown sugar, some cinnimon, allspice, and nutmeg. i microwaved the sweet potato for 10 minutes after poking holes in it and wrapping it in a damp paper towel to soften it. i give it 4 stars because the flavor is still not fantastic, and i don't think it would have been very good at all without the additions. note: make sure you add milk slowly. i didn't use the full 1/4 cup, and that's probably why some people have trouble getting their biscuits light and fluffy. add milk until everything just sticks together.

—Emily

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Nov 09, 2003

Delicious recipe and easy to follow. I used whole wheat flour and it made the biscuits a little heavy, but still perfect for a dinner compliment!

—ANNADAISY5

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Jan 14, 2006

Amazing! So light and fluffy-- just the perfect texture. The flavor (per recipe without modifications) is well-suited to either serve as a sweet (with a glaze topping, cream cheese, or powdered sugar) or a savory dish (on the side with soup or chili). I doubled the batch and made one pan of thinly rolled dough cut with a leaf-shape cutter-- perfect size for snacking. The second pan I made the rolls as directed. Next time I will add some more spices (cinnamon, nutmeg, cloves) and experiment with pumpkin as well. Thanks for the awesome recipe! I look forward to using it over and over again!!

—MsMellie

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Nutrition

Calories
118 kcal
6%

Carbohydrates
19.2 g
6%

Cholesterol
< 1 mg
< 1%

Fat
3.6 g
5%

Fiber
0.8 g
3%

Protein
2.3 g
5%

Sodium
447 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Biscuits

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 118
Calories from Fat: 32

% Daily Value *
Total Fat 3.6g 5 %
Saturated Fat 0.9g 5 %
Cholesterol < 1mg < 1 %
Sodium 447mg 18 %
Potassium 79mg 2 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 0.8g 3 %
Protein 2.3g 5 %
Sugars 2.7g
Vitamin A 42 %
Vitamin C 2 %
Calcium 12 %
Iron 12 %
** Thiamin 13 %
Niacin 13 %
Vitamin B6 4 %
Magnesium 4 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.