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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.

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.

a stack of Buttery Sweet Potato Biscuits on a white plate

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?

  1. 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.
  2. Combine flour, baking powder, and salt in a large bowl then add cold, cubed butter.
  3. Mix in the butter until crumbly. You may use a pastry blender, fork, or your fingers for this task.
  4. Add the sweet potato mixture to the flour mixture and mix until just moistened.
  5. Turn the dough onto a lightly floured surface and knead a few times. Just enough until the dough holds together — don’t overdo it!
  6. Roll out the dough and cut out biscuits with a biscuit cutter.
  7. Bake at 425-degrees for 10 to 15 minutes or until golden.
top photo - mashing sweet potatoes with a fork; bottom photo - biscuit dough with cutter on pastry board

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.

split open Buttery Sweet Potato Biscuits with a slice of hame and mustard vinaigrette

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.

Buttery Sweet Potato Biscuit with ham and mustard vinaigrette on a white plate

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:

To make this recipe, you may need…

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.

a stack of Buttery Sweet Potato Biscuits on a white plate

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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Last Updated: 15 Oct 2019
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 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Bread
Cuisine American
Servings 30 biscuits
Calories 136 kcal

Equipment

  • 2-inch biscuit cutter

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.

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
Keyword biscuit, buttermilk, sweet potato biscuit
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8 Comments

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

  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’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!

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