Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

sweet potato biscuits

(3 ratings)
Woodrow avatar
Blue Ribbon Recipe by
David Reeves
@Woodrow
Collierville, TN

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.

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 @kitchencrew
(3 ratings)
yield 6 - 8
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For sweet potato biscuits

  • 2 - 3 md
    sweet potatoes, yielding 2 cups of packed flesh
  • 4 c
    self-rising flour
  • 3 Tbsp
    granulated sugar
  • 1/2 c
    unsalted butter, cold
  • 1/2 c
    buttermilk
  • 2 Tbsp
    brown sugar
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/8 tsp
    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.
  • Piercing a sweet potato before baking.
    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.
  • Scooping sweet potato into a measuring cup.
    2
    While still warm, scoop out 2 packed cups of flesh.
  • Mixing sweet potato flesh, buttermilk, brown sugar, and spices.
    3
    In a mixing bowl, blend the sweet potato flesh, buttermilk, brown sugar, and spices with a hand mixer. Blend until smooth.
  • Flour and white sugar in a bowl.
    4
    Whisk flour and white sugar together in a second bowl.
  • Cutting butter into the flour and sugar.
    5
    Cut in cold butter with a pastry blender until the mixture contains small "pea-size" pieces of butter.
  • Slowly incorporating sweet potato mixture.
    6
    Add sweet potato mixture to the dry ingredients a little at a time.
  • Stirring until dough is combined.
    7
    Stir until a soft dough comes together. Add more buttermilk a little at a time if necessary.
  • Dough rolled into a circle.
    8
    Turn out on a lightly floured surface and roll out to about 3/4" thickness.
  • Cut biscuits placed in a skillet.
    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.)
  • Baking the Sweet Potato Biscuits.
    10
    Bake for 15 minutes or until golden brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT