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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.

a plate piled high with sweet potato biscuits.

These biscuits are particularly tasty when paired with baked ham or turkey or drizzled with sweet 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.

For more easy bread and rolls to whip together for a holiday meal, check out my Quick 3-Ingredient Dinner Rolls, these adorable Southern {LOVE} Biscuits, or this flavorful Mexican Cornbread Muffins Recipe.

If you like recipes that involve strategic steps, these sweet potato biscuits are for you! The repetitive folding and rolling are critical to this recipe and are a lot of fun to learn to master.

Even better, it’s a great treat to make with your kids! No matter what their age, they’ll enjoy the process of mixing, folding, and rolling. Then, your kids get to share some credit when your dinner guests bite into the flaky, buttery, sweet potato biscuits!

ingredients for sweet potato biscuits on a table.

Key ingredients & substitutions for this Homemade Sweet Potato Biscuit Recipe

  • Flour | All-purpose flour is one of the primary base ingredients for this biscuit dough, giving it structure. 
  • Baking powder | Use baking powder to help the biscuits rise. 
  • Salt | I like to use a pinch of kosher salt to enhance the sweeter flavors in this recipe.
  • Butter | Use unsalted butter to help moisten the dough.
  • Sweet potato | You’ll need to cook, mash, and cool some sweet potatoes ahead of time for this tasty biscuit recipe.
  • Buttermilk | Buttermilk makes the dough moist, making it easier to form into biscuits. Plus, it brings that creamy yet tangy flavor to the finished sweet potato biscuits.

How to make Biscuits with Mashed Sweet Potatoes

This recipe is simple and fun to make and just look at how golden delicious they turn out! Don’t forget, you’ll need to cook the sweet potato and mash it up, and allow it to chill before adding it to the recipe. 

STEP 1 | Preheat and prep the baking sheet

Get the oven ready for these delicious sweet potato biscuits by preheating it to 450 degrees. Then, line a baking sheet with parchment paper to prevent the dough from sticking to the sheet.

combining ingredients for making biscuit dough in a large bowl.

STEP 2 | Mix the dry ingredients

Grab a large bowl and add the flour, baking powder, and salt. Whisk the ingredients until they are thoroughly combined.

STEP 3 | Add the butter and mashed sweet potatoes

Then, cut the butter into small cubes and drop it into the flour mixture. You may use a box grater to shred the butter if you prefer. Also, now’s the time to add the cooled mashed sweet potatoes. 

STEP 4 | Combine all the ingredients

Using a pastry blender, fork, or your fingers, incorporate the butter and sweet potato into the flour mixture. Be sure all the ingredients are well combined, resulting in a crumbly dough texture.

STEP 5 | Add the buttermilk

The final step to creating this delicious sweet potato biscuit dough is to add buttermilk. Make a well in the center of the mixture and pour in the creamy buttermilk. Then, stir the ingredients with a fork until the dough has moistened.

rolling out the dough for sweet potato biscuits on a pastry mat.

STEP 6 | Form the dough

Prepare a clean surface with a light layer of flour and form the dough into a ball in the bowl. Next, turn it out onto the floured surface. Using your hands or a rolling pin, gently press the dough into a rectangle about 1/2 inch thick.

STEP 7 | Create the flaky biscuit layers

To make the sweet potato biscuits flaky, you’ll fold and press the dough several times to create the layers. Start by folding 1/3 of the dough over from the long side, then fold 1/3 over from the opposite side, making a thick rectangle.

Press with your hands or roll the dough with a rolling pin. You want the thick rectangle to form into a 1/3-inch-thick rectangle. Then, repeat the same folding process one more time.

dough rolled out and cut with a biscuit cutter; sweet potato biscuits on a baking sheet ready for the oven.

STEP 8 | Cut the biscuits out

Now, roll the dough one last time. You want it to be a little thicker than before. Next, use a 2-inch biscuit cutter to cut out the dough — go straight down and try not to twist.

Once you’ve cut the biscuits from the dough rectangle, press the remaining scraps and roll them out again to cut more biscuits. Place the biscuits on the lined baking sheet as you go.

tips

  • Be careful not to twist the biscuit cutter. When you turn the cutter, it seals the edges of the dough, which means your biscuits won’t have the flaky sides that make them oh-so-delicious!
  • Try not to overwork the dough by applying extra firm pressure when rolling it out or folding it. 
  • Brush the tops of the biscuits with melted butter for extra golden-brown biscuits!

STEP 9 | Bake and serve!

Finally, bake the biscuits for about 12 to 15 minutes. You’ll know they are finished baking when the biscuits are puffed and golden. Serve right away for the best texture and taste!

a pan of baked sweet potato biscuits on a cooling rack.

Frequently asked questions

What happens if you replace the buttermilk with regular milk for these sweet potato biscuits?

Buttermilk truly brings this recipe to the next level. If you use regular whole milk, the biscuits will lack the subtle tang from the buttermilk, and they won’t be as fluffy as the buttermilk version. Using milk will still produce biscuits, but they won’t exactly be the same.

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 soft enough to mash.

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 ensure it is soft — be careful not to burn your fingers! The sweet potato will be hot, so use oven mitts or a kitchen rag to protect your hand. If it’s not quite soft enough, cook it for another minute or so. 

Then, allow the sweet potato to cool until you can handle it safely. Finally, split open the sweet potato and scoop out the pulp.

Can sweet potato biscuits be frozen?

Of course! To freeze the biscuits, let them cool, then place them 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 them in a preheated 350-degree oven for about 10 minutes or until warmed through.

You can also make them ahead of time and store them on the counter in an airtight container for up to three days. When you want to reheat them, set the oven to 300 degrees, place the biscuits on a cookie sheet, and bake for about 10 minutes.

sweet potato biscuits on a plate with slices of ham.

Serving suggestions

Sweet potato biscuits are an excellent addition to a holiday meal. However, they’re also a tasty treat on their own, especially if you spruce them up a little.

Try adding things like jelly, butter, or meat to the biscuits and enjoy them for breakfast, a quick lunch, or an afternoon snack.

  • Serve the warm biscuits drizzled with sugary honey, or turn up the heat with my Honey Sriracha Sauce — YUM!
  • Slice the biscuits and smear them with my Homemade Blueberry Jam or this Hot Cherry Pepper Jelly.
  • Split open the sweet potato biscuits and top with sliced ham and honey mustard or honey Dijon vinaigrette to make tasty bite-sized party sandwiches!
  • Make BBQ pork sliders and swap the buns for these irresistible biscuits or try it with these Roast Beef Sliders.  
  • Serve with homemade honey butter or cinnamon butter.
a sweet potato biscuit stuffed with ham on a plate.

Behind the recipe: Sweet Potato Biscuits

Sweet potato biscuits have a long history in America and other countries all over the globe. When you first hear the mention of this southern treat, you might feel a wave of nostalgia.

Perhaps it was your grandmother’s favorite recipe to make when you visited on Sunday afternoons. Or maybe it was a staple at your Thanksgiving feast when you were a child.

These biscuits were also a famous recipe Thomas Jefferson enjoyed serving. He even grew the potatoes himself!

Please share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or Pinterest!

a sweet potato biscuit stuffed with ham on a plate.

Sweet Potato Biscuits

Make the ultimate Southern biscuit sandwich with Buttery Sweet Potato Biscuits, sliced ham, and a smear of homemade honey dijon vinaigrette.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Bread
Cuisine American
Servings 30 biscuits
Calories 136 kcal

Equipment

Ingredients
  

  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 cup unsalted butter
  • 2 cups cooked sweet potato mashed and chilled
  • 2/3 cup buttermilk

Instructions
 

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, and salt until combined.
  • Cut the butter into small cubes (or use a box grater to grate the butter) and add to the flour mixture along with the mashed sweet potatoes.
  • Use a pastry blender, a fork, or your fingers to incorporate the butter and sweet potato until you have a crumbly mixture and all the flour is incorporated.
  • Make a well in the center of the mixture and pour in the buttermilk. Stir with a fork just until moistened.
  • Form the dough into a ball in the bowl, then turn it out onto a lightly floured surface. Gently press the dough into a rectangle about 1/2 inch thick.
  • From the long side, fold 1/3 of the dough over, then fold 1/3 over from the other side so that you have a thick rectangle. Press or roll the dough again into a 1/3 inch thick rectangle and repeat the folding process one more time.
  • Now, roll the dough a little thicker than you did before and use a 2-inch biscuit cutter to cut out the dough — go straight down, do not twist. Press any scraps of dough together and roll it out again to cut more biscuits, placing the biscuits on the baking sheet as you go.
  • Bake for 12 to 15 minutes, or until the biscuits are puffed and golden. Serve immediately.

Notes

  • Be careful not to twist the biscuit cutter. When you turn the cutter, it seals the edges of the dough, which means your biscuits won’t have the flaky sides that make them oh-so-delicious!
  • Try not to overwork the dough by applying extra firm pressure when rolling it out or folding it. 
  • Brush the tops of the biscuits with melted butter for extra golden-brown biscuits!

Nutrition

Serving: 1gCalories: 136kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 169mgPotassium: 196mgFiber: 1gSugar: 2gVitamin A: 3785IUVitamin C: 4mgCalcium: 52mgIron: 1mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword biscuit, buttermilk, sweet potato biscuit
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

8 Comments

  1. I’m a southern girl but have never had sweet potato biscuits, and I have no idea why! I love sweet potatoes and I love biscuits; definitely have to make these!

  2. Whaaat!? Sweet potato biscuits?! I can’t even tell you how down I am. Perfect as a side with butter and honey, as a bun or pressed as a panini! Love!

  3. I haven’t seen a recipe quite this unique! I love how you’ve used the sweet potato to create a lovely biscuit treat!

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