Sweet potato biscuits that get baked up tender, flakey and soft. They are irresistible!
I never used to be a sweet potato fan. The term “sweet potato” was always a misnomer to me; they never were sweet enough. I’ve always wanted to like them. Anything with the word “sweet” in the title had to be good, but the flavor always left me sad.
A few years ago I tried my hand a sweet potato donuts, I didn’t expect to like them, I was sort of trying to prove that sweet potatoes weren’t really worth my time.
It took only one bite for me to realize that perhaps I have sorely misunderstood the sweet potato. Those donuts were tender and sweet and tasted nothing like the sweet potatoes I’ve had before.
Since then I’ve retracted my opinion of sweet potatoes; I no longer think of them as second class, but rather I see them as first-rate spuds. Sweet potato fries, sweet potato hash, and baked sweet potatoes all make regular appearances at our family table.
This is the first I baked with sweet potatoes. Everyone loves biscuits; they are the perfect vehicle for sopping up gravy and sauces.
These sweet potato biscuits rank up there as some of the best biscuits I have ever made!
How To Make Sweet Potato Biscuits
These sweet potato biscuits start with two sweet potatoes that have been baked, cooled and peeled. I personally find the easiest way to bake a sweet potato is in the microwave. Pierce the potatoes with a fork and microwave for 3-4 minutes, depending on size.
In a bowl, combine yeast and water and allow it to sit for 5 minutes to let the yeast beging to bloom (it will get a little foamy).
The cooled mashed sweet potato gets mixed with melted butter and a little maple syrup for a natural fall flavored sweetness. Maple syrup is such a terrific complement to sweet potatoes.
Combine flour and baking powder in a bowl and carefully add the flour mixture into the sweet potato mixture. Lightly knead the dough with the dough hook of a stand mixer (although a food processor can be used as well) until smooth and combined.
This sweet potato biscuit recipe requires some planning, as you will have to let your dough rise for roughly two hours.
After this, turn the dough onto a floured surface and roll the dough until it is about ½ inch thick. Cut the dough into biscuits using a 2-inch biscuit cutter. Place the biscuits on prepared baking sheets and allow the dough will rise once again.
After this second rise, the biscuits will get baked until the biscuits are fluffy and lightly golden brown.
Butter them up as soon as they come out of the oven; that’s the best way to eat them! After a few of these, you will never eat any other kind of biscuit again!
Can You Freeze Sweet Potato Biscuits
Yes, you can. Allow the biscuits to cool completely before placing them in a freezer-safe, zip-top bag. Biscuits can be frozen for up to 1 month.
To reheat biscuits, wrap frozen biscuits in foil. Bake in a 350 degree F oven for 10 to 15 minutes or until warm.
What Goes With Sweet Potato Biscuits
Serve warm biscuits with butter and a drizzle of honey. If you have cinnamon butter then that is even better!
Serve these sweet potato biscuits with:
Sweet Potato Biscuits
Easy, homemade sweet potato biscuits that are so soft and flaky, you will be instantly hooked!
- 1 1/4 oz packet active dry yeast
- 1/4 cup warm water
- 2 sweet potatoes, baked, cooled and peeled
- 1/2 cup butter
- 4 tablespoons maple syrup
- 1 teaspoons salt
- 2 1/2 to 3 cups all-purpose flour
- 1 teaspoon baking powder
- In a bowl, combine yeast water; let stand 5 minutes. In a large mixing bowl, stir together sweet potatoes, butter. Stir in maple syrup and salt, followed by yeast mixture. Stir until smooth.
- Combine flour and baking powder. Carefully stir flour mixture into sweet potato mixture. Using the dough hook of your mixture, lightly knead the dough together. Shape the dough into a ball and place the dough into a greased bowl. Lightly spray the top of the dough with the non-stick spray. Cover and let rise in a warm, draft-free place for 2- 2 1/2 hours or until double in size.
- Punch down dough and turn onto a lightly floured surface. Roll dough into 1/2-inch thickness. Cut the dough with a 2 inch round biscuit cutter. Place dough onto a lightly greased baking sheet. Cover and allow the dough to rise for another 2 hours or until double.
- When ready, place biscuits into a 400 degree preheated oven. Bake the biscuits for 12 minutes or just until golden.
Amount Per Serving Calories 396Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 289mgCarbohydrates 69gFiber 4gSugar 5gProtein 10g
These biscuits look lovely 🙂 both color and texture.
Lauren Gaskill | Making Life Sweet says
I want all of them!! Oh wow! Pinning and making for Thanksgiving this year. 🙂
Yum! These look great! I would love these at a holiday dinner (or any day of the week lol!)
Oh my gosh, these sound delicious. Andddd healthier than regular biscuits so I can have more than one, right?? 😉
Chris Coyle says
These look and sound delicious – definitely saving for future reference – maybe with some cinnamon butter …
That’s it! I am in heaven! these are the most delicious dogone biscuits I have ever seen! These are going on my thanksgiving table! Thank you for sharing on Tasty Tuesdays!
Yeast and baking powder – interesting! They look lovely and light and your photos are divine! Thanks for sharing this on Throwback Thursday!
How much would “2 sweet potatoes” yield in cups?
You will need roughly two cups.
what size potato should I use? Approximate
weight. I live in Barbados and our potatoes vary greatly in size.
I would use a large sweet potato, maybe the size of your hand? You will need roughly two cups.
these look great! only one question, when you say “2 sweet potatoes” what sort of weight are we talking?
Aimee, you will need roughly two cups of mashed sweet potatoes. It doesn’t have to be exact, however.
I want to make these for thanksgiving dinner, but i am traveling to family, could i make the dough in the morning, let it rise, and then cool it in the fridge and carrying it to my family’s house and then cook it before the actual dinner, or do i have to cook the dough after letting it rise. I have never made rolls by scratch before and do not know how the whole freshness thing works when you also have to add traveling time.
I would actually prepare the biscuits ahead of time, then warm them slightly in the oven just before serving. I hope you enjoy them.
This may seem like a silly question but, do I just use a 1/4 oz packet of dry active yeast or 1.25 oz of yeast? Thank you!
It’s not silly at all! I apologize for the confusion, you will use 1 (.25 oz) packet of yeast. Enjoy!
Mary Barksdale says
Can you use honey instead of maple syrup and is the maple syrup 100%? Thank you
Tanya Schroeder says
I only use 100% pure maple syrup, the taste is so much better. I think honey will work just as well in this recipe!
Love these tender and delicious biscuits! The sweet potato adds such a wonderful flavor!
Oh wow….these seriously could not l look more delicious! Perfect for Thanksgiving!
Yum – we tried them with cinnamon butter! Soooo good, I will make them again soon.