These Sweet Potato Biscuits are light, fluffy, with just a hint of sweet potato flavor and dash of orange color. Slather them with my homemade Cinnamon Butter for a delicious combination.
The flaky biscuits are perfect to accompany a holiday meal or as a treat to start your day. They are absolute bliss in bread form!
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Essential Ingredients
Sweet Potato: Deep-orange sweet potatoes give these biscuits a moist, slightly sweet flavor. I like to use a variety called Garnet, which has dark orange flesh that’s especially sweet and creamy. When buying, choose firm, unblemished potatoes and handle them with care, as they bruise easily and store in a dark, cool place with good air circulation.
Unsalted Butter: using cold butter is important because as the butter melts during baking it creates tiny pockets filled with steam, which help the dough rise and create the fabulous flaky layers.
Buttermilk: This is a key ingredient, as the buttermilk makes the biscuits tender and adds a nice tang. Plus it also helps the biscuit rise.
How To Make The Recipe
Place the sweet potato chunks into a large pot and cover with cold water (by 2-inches or so). Stir in 1 tsp. of the salt. Bring the sweet potatoes to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain thoroughly, return to the pot and mash until smooth. You will need 1 ½ cups mashed sweet potatoes total for the biscuits. Let the mashed sweet potatoes cool.
Transfer the cooled mashed potatoes to a medium bowl. Stir in the brown sugar and buttermilk until well blended.
In a separate bowl, whisk together the flour, baking powder and ½ tsp. salt. Using the large holes on a box grater set on a sheet of parchment or waxed paper, grate the butter and finely chop the remaining nub. Add the butter to the flour mixture, using your fingers to rub and distribute it and breaking up any large clumps. Add the sweet potato mixture to the flour and butter combination. Mix just until evenly blended.
Turn the dough out onto a floured board or surface and pat into a 1-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 1- inch thick rectangle again. Repeat the folding and turning 3 to 4 more times.
Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or grease with nonstick cooking spray.
Using a 2 ½-inch round biscuit cutter, cut the dough into 10 to 12 rounds. Re-roll scraps until all the dough is used. You should have about 12 biscuits. Arrange the biscuits on the prepared baking sheet, spacing them evenly. Brush the tops lightly with the melted butter.
Bake until lightly golden, about 20 to 25 minutes. Cool slightly before serving.
While the biscuits are in the oven you can make the cinnamon butter. In a small bowl, mix together the butter, honey, cinnamon, and salt. Serve the butter with the warm biscuits and enjoy.
Storing the recipe
The flour and butter mixture can be stored in a zip-top bag and frozen for up to 1 month. The mashed sweet potatoes can be stored in an airtight container and refrigerated for up to 5 days. Then having warm biscuits will be a cinch to make! This is a great way to save time when doing a lot of holiday cooking.
For any leftover biscuits, they can be stored in an airtight container in the fridge for up to a week. The cinnamon butter can be stored in a jar in the fridge for up to one month or frozen for up to six months.
To reheat these biscuits, pop in the microwave or oven until warmed through.
Recipe Tips
- If you don’t have a biscuit cutter, you can use a wide rimmed glass to cut out the dough.
- For taller biscuits, arrange the dough so that it touches prior to baking.
- The cinnamon butter can be made anytime and tastes great on all sorts of baked goods and treats. I like to have some on hand in my fridge as often as possible.
Recipe FAQs
You sure can. Swap out the all purpose flour for your favorite gluten free variety and you’re good to go. Just note the texture may be slightly different.
Sweet Potato Biscuits can go with practically anything! Serve as a side alongside soups, casseroles, salads, baked chicken. You can skip the cinnamon butter and drizzle them with honey or fill them with your favorite jam. These biscuits are also great for sandwiches! Pile them high with bacon, eggs, and cheese for a savory breakfast or a scoop of chicken salad makes for a delicious lunch! There’s no wrong way to eat these!
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Fluffy Sweet Potato Biscuits with Cinnamon Butter
Ingredients
Biscuits
- 1 large sweet potato peeled and cut into 1 ½ inch chunks
- 1 ½ tsp. Salt
- 1 Tbs. brown sugar
- ½ cup buttermilk
- 3 cups all-purpose flour plus additional for dusting
- 4 ½ tsp. baking powder
- 1 ½ sticks unsalted butter frozen or well chilled
- 2 tsp. melted butter
Cinnamon Butter
- ½ stick unsalted butter softened (4 Tbs.)
- 1 tsp. Honey
- ½ tsp. Cinnamon
- Pinch salt
Instructions
- Put the sweet potato chunks into a large pot and cover with cold water by 2-inches. Stir in 1 tsp. of the salt. Bring to a boil over hight heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain thoroughly, return to the pot and mash until smooth. You will need 1 ½ cups mashed sweet potatoes. Let cool.
- Transfer the cooled mashed potatoes to a medium bowl. Stir in the brown sugar and buttermilk until blended.
- In a large bowl, whisk together the flour, baking powder and ½ tsp. salt. Using the large holes on a box grater set on a sheet of parchment or waxed paper, grate the butter and finely chop the remaining nub. Add the butter to the flour mixture, using your fingers to rub and distribute it and breaking up any large clumps. Add the sweet potato mixture and mix just until evenly blended.
- Turn the dough out onto a floured board and pat into a 1-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 1- inch thick rectangle again. Repeat the folding and turning 3 to 4 more times.
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Using a 2 ½-inch round biscuit cutter, cut the dough into 10 to 12 rounds. Re-roll scraps until all the dough is used. You should have about 12 biscuits. Arrange the biscuits on the prepared baking sheet, spacing them evenly. Brush the tops lightly with the melted butter.
- Bake until lightly golden, 20 to 25 minutes. Cool slightly before serving.
- Meanwhile, make the cinnamon butter. In a small bowl, mix the butter, honey, cinnamon, and salt. Serve the butter with the warm biscuits.
Notes
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Fiona Miura says
Such a fun use of sweet potato in a seasonal recipe that can be served both savory and sweet (with the cinnamon butter)! I followed the recipe closely to test it out before Thanksgiving and it was a delicious success! No tweaks necessary to make it again come the holidays