Why not try something new this holiday season? Instead of the typical dinner rolls you serve during your holiday dinner, try this sweet potato biscuits recipe. It’s impressive, delicious, and the perfect complement to your meal.
I first discovered sweet potato biscuits when I went to this unbelievably great restaurant in New Hampshire, not far from my sister’s house. We ordered the biscuits as an appetizer and I was blown away. I knew, KNEW I had to figure out how to make them.
I quickly realized I could simply add sweet potatoes to my regular biscuits and then balance the other ingredients appropriately to create a standout recipe.
So, here it is! The crumb is perfect and the texture is soft and dense. Plus, I’m happy to say, these sweet potato biscuits are very satisfying plain. But if you do add butter, you’ll serve a biscuit everyone will remember and want for years to come.
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- As with all biscuits, mix sparingly as you don’t want them to be tough. I mix the ingredients until just combined and then give the batter 5 more stirs.
- You want your dough to be on the wet side. That is okay.
- Use a big serving spoon to scoop the dough onto the pan. Wet your fingers to shape the biscuits however you want them to look. I like a round biscuit myself.
Ingredients and substitutions
- Flour – I use sprouted spelt flour because I love it, but you can use all-purpose white flour if you prefer.
- Baking powder – aluminum-free. This helps the biscuits rise.
- Butter – organic and cold.
- Salt – helps flavor the biscuits.
- Sweet potato – I recommend canned because it is more convenient, but you can use boiled and mashed, if you prefer.
- Milk – I use almond milk since hubby is lactose intolerant.
- Maple syrup – 100% pure is the way to go.
How to make sweet potato biscuits
Preheat oven to 400 degrees Fahrenheit.
Gather the ingredients – flour, canned sweet potato, baking powder and salt. (A)
Take the pastry blender or two butter knives and cut the butter into the flour mixture until you see pea sized pieces.
Gather the wet ingredients – sweet potato, almond milk and maple syrup. (C)
Pour the wet ingredients in with the dry. (D)
Use a spatula to gently mix the dry ingredients with the wet until just combined. Give the batter five more stirs.
Take a serving spoon, scoop up some batter and place it on the parchment paper. Wet your fingers to mold it in the shape you want.
Bake for 15 – 20 minutes.
Wait five minutes before removing the biscuits from the pan and transfer them to a wire rack to cool.
Plate the biscuits on a serving platter.
So delicious! I dare you to eat just one.
I hope you enjoyed this sweet potato biscuits recipe! They are so yummy!
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And as always, may all your dishes be delish!
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Sweet Potato Biscuits
- 2.25 cups spelt flour
- 1 tablespoon baking powder
- .50 teaspoon salt
- 1 stick butter (cold and cut into pats)
- .33 cup almond milk
- 1 cup sweet potato (canned)
- 2 tablespoon maple syrup
- Preheat oven to 400 F and line a jelly roll pan with parchment paper
- Place flour, baking powder and salt in a mixing bowl. Use the pastry cutter to mix the ingredients together
- Add the cut cold butter in flour mixture and use the pastry cutter to cut the butter into the flour until the butter becomes pea sized balls
- Add the sweet potato, milk and maple syrup and use a rubber spatula to mix it until just combined. Give the batter 5 more stirs but be careful NOT to overmix
- Take a large spoon and scoop up the batter and transfer it on the jelly roll pan. Shape the dough with your fingers into the shape you want
- Bake for 15 – 20 minutes. All ovens are different so check after 15 minutes. The biscuits should be slightly browned and if you touch them, they should have a slight give
- As with all biscuits, mix sparingly as you don’t want them to be tough. I mix until just combined and then give it 5 more gentle stirs.
- The dough will be on the wet side. That is okay.
- I use a big serving spoon to scoop the dough onto the pan. I wet my fingers and shape the biscuits however I want them to look. I like a roundish looking biscuit.