Fluffy Sweet Potato Biscuits made with mashed sweet potatoes, flour, butter, and a hint of cinnamon. Comfort food at its coziest.
You ever have food staring you down? Like, literally sitting on the counter, daring you to figure out what to do with it? Sweet potatoes do this to me all the time. Every fall, I buy way too many. I get all ambitious thinking I’ll meal prep roasted sweet potatoes like some organized Pinterest mom. Spoiler: I’m not that girl.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Last week, I had two left—looking at me with those “are you gonna cook me or nah?” vibes. I wasn’t feeling the whole roasting-and-seasoning ordeal, but I was craving something warm and carby. Something that didn’t need me to break out the mixer or stress about rising times. Enter: Sweet Potato Biscuits.
And can I tell you? I had a flashback while making them. My grandma used to bake these on random weekends, no special occasion. She’d call them “leftover biscuits” because she’d just toss in whatever was hanging around. Sweet potatoes, pumpkin, sometimes even mashed carrots. It was never a precise recipe—just pure kitchen magic. I didn’t know it then, but I’ve clearly inherited her “let’s wing it and see what happens” cooking philosophy.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sweet Potato Biscuits Recipe?
Now, I’m not here to make wild claims that these are life-changing biscuits. But you know what? They might be. They’re soft and fluffy but still have this slightly rustic, homey vibe. They’re not delicate, “fancy brunch” biscuits. No, these are hearty, slightly sweet, dunk-‘em-in-soup kind of biscuits.
The sweet potatoes give them this tender texture that stays moist (ugh, sorry for the word, but it fits) even the next day. There’s a gentle sweetness from the brown sugar—nothing crazy, just enough to make you notice. And a whisper of cinnamon that you can barely put your finger on, but if it wasn’t there, you’d miss it. Do you know what I mean?
They’re the kind of biscuit you can eat plain, straight from the oven, or split open and slather with butter. Maybe even some honey if you’re feeling fancy. And if you’re anything like me, you’ll be tempted to just stand over the kitchen counter and eat two before anyone else sees them.
Ingredient Notes:
I’m not just listing ingredients. We’re gonna talk about them.
-
Flour (All-Purpose) – Nothing fancy. No cake flour, no almond flour experiments today. This is a “keep it simple” recipe.
-
Sugar + Brown Sugar – I know what you’re thinking. “Both sugars?” Yes. The white sugar sweetens, and the brown sugar brings that cozy caramel depth. It’s a tiny tweak but makes a huge difference.
-
Cinnamon – Just a touch. We’re not making cinnamon rolls here. It’s a supporting role, not the star.
-
Baking Powder – This is our lift. Biscuits that don’t rise are just sad little hockey pucks.
-
Salt – Always. Don’t skip it. Salt is what makes sweet flavors pop.
-
Mashed Sweet Potatoes – Freshly boiled, mashed, and slightly cooled. You want them soft but not watery. Think mashed potatoes, but with a golden-orange glow.
-
Butter (Softened) – This isn’t a cold-butter biscuit recipe. We’re going for soft, rich, melt-in-your-mouth vibes here.
-
Milk – Added only if the dough needs a little extra moisture to come together. Some sweet potatoes are more stubbornly dry than others.
How To Make Sweet Potato Biscuits?
- First things first: cook those sweet potatoes.
Peel ‘em, chop ‘em, and boil them until they’re fork-tender. You’re looking at about 20 minutes. Mash them up with a fork or potato masher—no need for gadgets. I mean, unless you’re really in the mood to clean extra dishes. - While they’re cooling down a bit, preheat your oven to 425°F.
I don’t know why, but there’s something satisfying about preheating an oven. Like, it makes you feel like you’re officially doing something productive. - Mix up the dry stuff.
In a bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, and cinnamon. This is your biscuit’s backbone. - In a bigger bowl, mash together the sweet potatoes and softened butter.
It’s gonna look chunky and not at all glamorous. That’s fine. This is comfort food, not a bakery window display. - Slowly add the dry mix to the potato-butter mash.
Stir it up gently until it starts looking like actual dough. If it feels too dry or crumbly, drizzle in a bit of milk—one tablespoon at a time—until it behaves. - Turn the dough onto a floured surface and knead it softly.
Just a few turns to bring it together. No need to treat it like bread dough. We’re not here to develop gluten; we’re here for soft biscuits. - Pat the dough into a disk, about 1-inch thick.
Use a biscuit cutter (or a drinking glass, no judgment here) and cut out your rounds. Place them on a parchment-lined baking sheet. - Brush the tops with melted butter.
Because butter is never a bad idea. - Bake for 20-22 minutes until golden and fluffy.
This is the moment your kitchen will start smelling like pure happiness. Try not to eat one straight off the tray and burn your mouth. (But I know you will.)
Storage Options:
Alright, if by some miracle you don’t demolish the whole batch, here’s how to keep them fresh: Store in an airtight container at room temp for 2 days. They’ll stay soft and snack-worthy. For longer storage, pop them in the fridge for up to 5 days. Wanna freeze them? Absolutely. Wrap them tight, stash them in a freezer bag, and when the craving hits, reheat in the oven at 350°F till they’re toasty.
But honestly, they rarely make it past Day 2 in my house. Sound familiar?
Want To Save This Recipe?
Variations and Substitutions:
-
No sweet potatoes? Use canned pumpkin. It’s a swap I’ve done in a pinch, and it totally works.
-
Need more sweetness? Add a drizzle of honey to the dough, or brush it on top after baking.
-
Spice tweaks? A dash of nutmeg or ginger gives these a fun little zing.
-
Gluten-free? Use a 1:1 gluten-free flour blend. Just keep an eye on the dough texture and adjust with a bit more milk if needed.
-
No biscuit cutter? Pat the dough into a rectangle and cut rustic squares with a knife. Zero fuss, still delicious.
What to Serve with Sweet Potato Biscuits?
-
Honey Butter – Soft, melty, and life-changing.
-
Fried Chicken – For that Southern-style comfort meal.
-
A Big Bowl of Chili – Perfect dunkers.
-
Egg & Bacon Sandwiches – Your new breakfast obsession.
-
Holiday Dinners – These biscuits will absolutely steal the show from the dinner rolls.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely. I sometimes cut the biscuits, freeze them raw on a tray, and bake straight from frozen when I need a quick carb fix.
My dough is super sticky—did I mess up?
Nah, it’s probably just extra-moist sweet potatoes. Add a little flour until the dough stops clinging to your hands.
Can I make these dairy-free?
Yep! Swap the butter for a plant-based alternative and use almond or oat milk. Slightly different vibe, but still delicious.
Alright, now it’s your turn. Go grab that sweet potato that’s been judging you from the counter and bake up a batch of these Sweet Potato Biscuits. And hey—are you a “slather it in butter” person or an “eat it plain while standing at the oven” type? Let me know, I’m curious.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato Biscuits
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup mashed cooked sweet potatoes
- 1/4 cup 1/2 stick butter, softened
- 2 to 4 tablespoons milk as needed based on potato moisture
Instructions
Prepare the Sweet Potatoes:
- In a large pot, bring water to a boil. Add peeled and chopped sweet potatoes. Cook for 20 to 25 minutes or until fork-tender. Drain thoroughly and mash until smooth. Allow the mashed sweet potatoes to cool slightly before using.
Preheat the Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
Mix the Dry Ingredients:
- In a medium bowl, sift together the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, and salt. Ensure the mixture is well combined and free of lumps.
Combine Sweet Potatoes and Butter:
- In a separate large bowl, blend the mashed sweet potatoes with the softened butter until well incorporated.
Form the Dough:
- Gradually add the sifted dry ingredients into the sweet potato mixture. Stir gently until a soft dough begins to form. If the dough appears dry or crumbly, add milk one tablespoon at a time until the dough is cohesive yet soft.
Knead and Shape the Dough:
- Transfer the dough onto a lightly floured surface. Knead gently five to six times, just until the dough comes together. Pat the dough into a disk approximately 1 inch thick.
Cut the Biscuits:
- Using a floured 3-inch biscuit cutter, cut out biscuits and place them onto the prepared baking sheet. Re-roll any remaining dough as needed to cut additional biscuits.
Bake the Biscuits:
- Lightly brush the tops of the biscuits with melted butter for added flavor and color. Bake in the preheated oven for 20 to 22 minutes or until the biscuits are golden brown and cooked through.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
