• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Home
  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies
Home » Breakfast » Sweet Potato Biscuits

Sweet Potato Biscuits

27 September, 2015 by Tara 16 Comments

  • Facebook
  • Twitter
  • Email

A recipe for Sweet Potato Biscuits for #SundaySupper Fall Flavors! These light and flaky biscuits are flavored with pureed sweet potato for a delicious autumn addition to breakfast or brunch.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Two Sweet Potato Biscuits on a wooden board. One is cut in half and covered in cinnamon maple butter.

Sunday Supper Movement

Today is my first post for the Sunday Supper Movement! My friend, Lauren of Sew You Think You Can Cook, has been a part of it for a few months and talked me into joining. Today’s theme is fall flavors.

Sweet Potato Biscuits

These Sweet Potato Biscuits are a wonderful breakfast or brunch addition for the upcoming holiday table. The buttery biscuit dough is filled with roasted and pureed sweet potato, cut into circles, and baked until light and golden.

I served the Sweet Potato Biscuits warm from the oven with this Cinnamon Maple Butter from Inspired by Charm. They would also be delicious simply with salted butter, honey, jam, or even as the base for a leftover Thanksgiving turkey breakfast sandwich. 

Aerial view of Sweet Potato Biscuits in a basket with a green/white towel.

To make the sweet potato puree (best done ahead of time to give it a chance to cool- don’t want to melt the butter in the biscuits!), preheat oven to 400˚F (200˚C). Place a large sweet potato on a baking sheet and pierce a few times with a fork. Bake in the preheated oven until tender all the way through, 45 minutes to 1 hour. Once cool enough to handle, cut in half, scoop out the flesh and place is a food processor, discarding the peel. Blend in the food processor until completely smooth, scraping down the sides as needed. Allow to cool to room temperature or refrigerate until needed. 

The trick to creating light and flaky biscuits is only handle the dough as much as necessary. I used a dough blender to cut in the chilled and diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. 

Get the dough ready immediately after the butter has been incorporated. If you absolutely have to take a break, stick the dough in the refrigerator to keep the butter cold. The colder the butter, the flakier the biscuit. If the dough just won’t come together and is still too crumbly after lightly kneading, add an extra splash of buttermilk. If it is too wet to handle, add a little more flour.

When using a cookie cutter, cut straight down. Don’t twist. Twisting the dough will seal it and keep the biscuits from rising.

Looking for more sweet potato recipes?

Try my Goguma Mattang (Korean Caramelized Sweet Potatoes), Spiced Sweet Potato Fries with Maple Mustard Dipping Sauce, and Goguma Latte (Korean Sweet Potato Latte). 

Check out what everyone else made this week!

Breakfast

  • Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
  • Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
  • Chocolate Chip Pumpkin Bread by Family Around the Table
  • Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
  • Sweet Potato Biscuits by Tara’s Multicultural Table

Appetizers and Sides

  • Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
  • Roasted Veggie Tart by Books n’ Cooks

Main Dishes

  • Curry Beef Pies by Jane’s Adventures in Dinner
  • Fantasy Rice by The Petit Gourmet
  • King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
  • Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
  • Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
  • Sweet Potato French Bean Lentil Salad by Food Lust People Love
  • Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
  • Whole Roasted Chicken with Vegetables by Life Tastes Good

Desserts and Cocktails

  • Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
  • Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
  • Autumn Bellini by An Appealing Plan
  • Autumn Spice Cookies by Desserts Required
  • Caramel Apple Napoleons by The Crumby Kitchen
  • A Caramel Apple Pie Bundles by The Freshman Cook
  • Caramel Apple Streusel Muffins by The Redhead Baker
  • Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
  • Double Chocolate Pumpkin Tiramisu by Ketchup with Linda
  • Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
  • Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
  • A Pumpkin Pecan Bundt Cake by Flour On My Face
  • Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
  • Sweet Apple Skillet Cake by Nosh My Way

Close up of two Sweet Potato Biscuits on a wooden board with more in the background in a basket.

Sweet Potato Biscuits Recipe

Adapted from The Corner Kitchen

Print Pin
5 from 5 votes

Sweet Potato Biscuits

A recipe for Sweet Potato Biscuits for #SundaySupper Fall Flavors! These light and flaky biscuits are flavored with pureed sweet potato for a delicious autumn addition to breakfast or brunch.
Course Breakfast
Cuisine American
Keyword autumn, biscuit, breakfast, fall, sweet potato
Prep Time 15 minutes
Cook Time 13 minutes
0 minutes
Total Time 28 minutes
Servings 8 -10 Biscuits

Ingredients

  • 3 cups (420 grams) all-purpose flour
  • 2 tablespoons (20 grams) light brown sugar
  • 1 tablespoon (10 grams) baking powder
  • 1 1/2 teaspoons (5 grams) salt
  • 10 tablespoons (142 grams) unsalted butter chilled and diced, plus melted butter for brushing the tops
  • 1 cup (230 grams) pureed sweet potato chilled
  • 1/2 cup (120 ml) buttermilk cold

Instructions

  • Preheat oven to 425˚F (220˚C). Line a large baking sheet with parchment or lightly grease.
  • In a large bowl, combine the flour, brown sugar, baking powder, and salt.
  • Quickly cut in the chilled and diced butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
  • Make a well in the center of the buttery mixture and add the sweet potato puree and buttermilk. Mix just until the dough comes together. If the mixture still won't come together, add a little more buttermilk a splash at a time. If the mixture is too wet, add a little more flour.
  • On a lightly floured surface, pat the dough into a rectangle about 3/4 inch (2 cm) thick, flouring the top only as needed to keep it from sticking to your hands. Use a 2 1/2 inch (6 cm) wide round cutter to cut out 8-10 round biscuits, being careful not to twist the cutter as you press down. Place the biscuits 1-2 inches (2.5-5 cm) apart on the prepared baking sheet. Gently press together the scraps and cut to form additional biscuits.
  • If desired, brush the tops of the biscuits with a little melted butter. Bake in preheated oven until flaky and bottoms are lightly golden brown, 13-15 minutes.
  • Serve warm from the oven.
  • Facebook
  • Twitter
  • Email

Related

Filed Under: Breakfast Tagged With: #sundaysupper, autumn, biscuit, breakfast, buttermilk, fall, Sweet Potato

Previous Post: « Brezensalat (German Pretzel Salad)
Next Post: Scotch Pancakes »

Reader Interactions

Comments

  1. Bernie Dezenski

    27 September, 2015 at 8:14 am

    What a beautiful, hearty biscuit. Perfect for this time of the year!

    Reply
  2. Cynthia @ Whole Food | Real Families

    27 September, 2015 at 6:31 am

    What a great idea!

    Reply
  3. Cindy Kerschner

    28 September, 2015 at 5:41 am

    Sweet potatoes in biscuits sounds so good! Welcome to Sunday Supper!

    Reply
  4. reneeskitchenadventures

    28 September, 2015 at 9:03 am

    What a great idea! I’m going to have to find time to make this!

    Reply
  5. Sarah Reid, CNP (@jo_jo_ba)

    28 September, 2015 at 10:22 pm

    Total comfort food! Bet this would be great with the concord grape jam i just made

    Reply
  6. Stacy

    30 September, 2015 at 2:36 am

    I have a weakness of buttermilk biscuits and love your addition of sweet potatoes, Tara. Welcome to Sunday Supper!

    Reply
  7. Sue Slusser Lau

    3 October, 2015 at 9:08 pm

    Yum! I love sweet potato biscuits!

    Reply
  8. Krayl Funch (@KraylFunch)

    3 October, 2015 at 10:34 pm

    Well done!! Welcome to the Sunday Supper family!!

    Reply
  9. Serena | Serena Bakes Simply From Scratch

    4 October, 2015 at 1:31 pm

    A perfect way to enjoy fall! I can’t wait to try these!

    Reply
  10. Nart at Cooking with Nart

    18 October, 2020 at 7:29 pm

    5 stars
    These biscuits are so good. I was already a big fan of sweet potatoes before I tried them but now I’m an even bigger fan!

    Reply
  11. adriana

    18 October, 2020 at 8:37 pm

    5 stars
    This is a fantastic idea to use sweet potatoes. I have never tried this biscuit version but I am excited to try it this Thanksgiving.

    Reply
  12. veenaazmanov

    18 October, 2020 at 9:58 pm

    5 stars
    Delicious combination of ingredients to making these amazing Biscuits. Sweet Potatoes are my all time favorite. Love to stack my snack box.

    Reply
  13. Jovita

    18 October, 2020 at 11:29 pm

    5 stars
    These biscuits look amazing. What a great way to use seasonal sweet potatoes. Thank you for the idea!

    Reply
  14. Beth Sachs

    19 October, 2020 at 12:25 am

    5 stars
    Perfect for a chilled weekend Brunch. The kids loved them too!

    Reply
  15. Silvy

    17 November, 2020 at 5:28 pm

    These are superb! I added a dash of cinammon and nutmeg as I like mildly spiced biscuits and they smelled and tasted divine. Thanks for another beautiful new recipe I learned from you this week 🙂

    Reply
    • Tara

      17 November, 2020 at 6:29 pm

      Hi Silvy! This makes me so happy to hear! I recently updated this recipe and it has definitely been a favorite for us 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,028 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Archives

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,028 other subscribers

Featured Recipes:

Privacy Policy

Copyright © 2021 Tara's Multicultural Table on the Foodie Pro Theme