Buttery and flaky, Sweet Potato Biscuits make a lovely addition to any Thanksgiving or Christmas menu. Homemade buttermilk biscuits are a Southern tradition and just by adding mashed sweet potato to the dough you get a sweeter, moister biscuit. These biscuits are particularly tasty when paired with baked ham or turkey or drizzled with honey.
Sweet Potato Biscuits are made with mashed sweet potato, buttermilk, and butter for extra flavor. Make two batches of this easy homemade biscuit recipe and freeze a dozen to use later for holiday parties.
Sweet Potato Biscuits
The first time I ever tried Sweet Potato Biscuits was at a wedding buffet. One of the caterer’s signature items was mini Sweet Potato Biscuits split open and piled high with slivers of honey-baked ham and dressed with a honey mustard sauce. Delicious!
More than likely, you’re already planning to serve some type of sweet potatoes at your Thanksgiving meal. Whether it’s a Sweet Potato Casserole or Mashed Sweet Potatoes, save back a cup of the cooked potatoes to mash up for a batch of Sweet Potato Biscuits.
How do you make Sweet Potato Biscuits?
- Start with cooked sweet potato. DO NOT use canned sweet potatoes as they tend to have too much water. Mash the sweet potato with a fork and mix with buttermilk.
- Combine flour, baking powder, and salt in a large bowl then add cold, cubed butter.
- Mix in the butter until crumbly. You may use a pastry blender, fork, or your fingers for this task.
- Add the sweet potato mixture to the flour mixture and mix until just moistened.
- Turn the dough onto a lightly floured surface and knead a few times. Just enough until the dough holds together — don’t overdo it!
- Roll out the dough and cut out biscuits with a biscuit cutter.
- Bake at 425-degrees for 10 to 15 minutes or until golden.
Can you cook sweet potatoes in the microwave to make Sweet Potato Biscuits?
Sure! Instead of peeling, cutting, and boiling the sweet potatoes you can bake a large sweet potato in the microwave until it is good and soft.
Prick the sweet potato several times with a fork and cook on high power for 6 to 7 minutes. Give the potato a squeeze to make sure it is soft (be careful, it’s hot! )and cook another minute if needed. Cool until you can handle, then split open the sweet potato and scoop out the pulp.
What goes with Sweet Potato Biscuits?
Not only are Sweet Potato biscuits a delicious bread to serve with Thanksgiving or Christmas dinner, they’re perfect for breakfasts and luncheons, too. Here are a few ways to serve them:
- Serve warm drizzled with honey
- Split open and topped with sliced ham and honey mustard or honey Dijon vinaigrette to make party sandwiches
- Use Sweet Potato Biscuits in place of buns for BBQ pork sliders
- Serve with homemade honey butter or cinnamon butter.
Can Sweet Potato Biscuits be frozen?
Of course! To freeze the biscuits, let them cool completely then place in resealable plastic freezer bags. They will keep in the freezer for several weeks. To reheat the biscuits, wrap frozen biscuits in aluminum foil and place in a preheated 350-degree oven for about 10 minutes or until warmed through.
Recipe Ideas for your Thanksgiving Menu
I like to start planning early when it comes to holiday meals. Of course, there are a few traditional dishes that are always on our menu from year to year, but I usually like to add at least one new recipe. Here are a few Thanksgiving recipe suggestions you might like to consider, as well:
- Cider Roasted Turkey with Sausage Apple Stuffing and Cider Gravy — A dry-brined turkey is infused with apple flavor from a buttery apple cider injection as well as from being roasted and stuffed with apples, garlic, and fresh sage.
- Hasselback Sweet Potatoes with Maple Cinnamon Butter — a deliciously elegant way to serve sweet potatoes this Thanksgiving!
- Mashed Sweet Potatoes — a simpler side dish that’s packed with so much flavor and goodness you’ll find yourself serving it again and again, not just for Thanksgiving.
- Roasted Brussel Sprouts with Asiago Cheese — Follow the simple instructions for roasted Brussel sprouts and at the end of baking sprinkle with freshly shredded Asiago cheese and return to the oven to melt.
- Bacon Wrapped Green Bean Bundles — an impressive and elegant side dish for special dinners made with just three ingredients!
- Lightened Up Broccoli Salad — A little bit of sweetness and a little bit of crunch are the perfect balance in this Lightened Up Broccoli Salad.
- Easy Cranberry Chutney — Tart and sweet at the same time and spiced with just a touch of nutmeg, ginger, and cloves.
- Gingersnap Pumpkin Pie Cheesecake Bars — with layers of pumpkin pie and creamy cheesecake and finished off with a decadent caramel pecan sauce.
- Frozen Pumpkin Pie Cheesecake — The crust has a hint of cinnamon and the cheesecake filling is extra creamy and delicious!
To make this recipe, you may need…
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I love my vintage biscuit cutter because its sharp edge cuts through the dough easily, plus it has a little handle for holding the cutter. You can always use a drinking glass to cut out biscuits, but the biscuit cutter works best for me.
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Sweet Potato Biscuits Recipe
When making any kind of Southern biscuits, always remember that you only need to knead the dough 4 to 5 times. More than that and the biscuits will get tough. Also, don’t be afraid to get your hands dirty — it’s easier to mix the butter into the dough with your fingers!
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- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 cup butter or margarine
- 1 cup cooked mashed sweet potato
- 1 cup buttermilk
- Preheat oven to 425 degrees. Lightly coat baking sheet with cooking spray.
- Whisk together the flour, baking powder, and salt in a large bowl.
- Use a pastry cutter or fork to mix in the butter until crumbly. (Use your fingers to break up any large clumps of butter.)
- Stir together mashed sweet potato and buttermilk, then add to the flour mixture. Use your fingers to mix until just moistened.
- Press dough together in the bowl to form a ball, then turn it out onto a lightly floured surface, and knead 3 to 4 times.
- Roll the dough to 1/2-inch thickness and cut out biscuits.
- Place biscuits on the prepared baking sheet; bake for 10 to 15 minutes or until golden.
Original recipe by Southern Living, December 2001
Use cold butter cut into cubes for the biscuit dough. Use a fork or pastry blender or even I find it's easier to mix the butter into the dough with my fingers.
You only need to knead the dough 4 to 5 times. More than that and the biscuits will get tough.
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Amount Per Serving: Calories: 218 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 30mg Sodium: 515mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 4g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!