Sweet Potato Biscuits

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.

Helpful Tips

• 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

• 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

Pre-step

Preheat oven to 400 degrees Fahrenheit. Line a large jelly roll pan with parchment paper. Get a mixing bowl and pastry cutter.

Step one

Gather the ingredients – flour,  canned sweet potato, baking powder and salt.

Step two

Add the flour, salt and baking powder to a mixing bowl. Use the pastry cutter to mix the dry ingredients together. With a knife, slice cold butter into pats on top.

Step three

Take a pastry cutter or two butter knives and cut the butter into the flour mixture just until you see pea size pieces.

Step four

Gather the wet ingredients – sweet potato, almond milk and maple syrup.

Step five

Pour the wet ingredients in with the dry ingredients.

Step six

Use a spatula to gently mix the dry ingredients with the wet until just combined. Now, give the batter five more stirs.

Step seven

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.

Step eight

Bake for 15 – 20 minutes.

Perfect.

Wait five minutes before removing sweet potato biscuits from the pan to cool on a wire rack.

Plate the biscuits on a serving platter.

Plate one.

Bite one.

So delicious! I dare you to eat just one.

I hope you enjoyed this sweet potato biscuits recipe! They are so yummy!

Other popular bread recipes

• Brown soda bread
• Lemon blueberry bread
• Beer bread

And as always, may all your dishes be delish!

If you’ve tried this Sweet Potato Biscuits recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

5 from 11 votes

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Sweet Potato Biscuits

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Why go with the typical biscuit recipe when you can go with these delicious sweet potato biscuits. The texture and crumb of these sweet potato biscuits are perfect and they are awesome both plain or slathered with butter.

Course: Bread

Cuisine: American

Keyword: biscuits, sweet potato, sweet potato biscuits

Servings: 9 biscuits

Calories: 237 kcal

Author: Elaine Benoit

Ingredients

• 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

Tools

• jelly roll pan
• glass bowl
• pastry cutter
• spatula

Instructions

1. Preheat oven to 400 F and line a jelly roll pan with parchment paper

2. Place flour, baking powder and salt in a mixing bowl. Use the pastry cutter to mix the ingredients together

3. 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

4. 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

5. 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

6. 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

7. Serve

8. Eat

9. Enjoy

Recipe Notes

Helpful Tips

• 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.

Nutrition Facts

Sweet Potato Biscuits

Amount Per Serving (1 biscuit)

Calories 237 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Cholesterol 27mg9%

Sodium 241mg10%

Potassium 194mg6%

Carbohydrates 29g10%

Fiber 4g17%

Sugar 3g3%

Protein 4g8%

Vitamin A 2410IU48%

Vitamin C 1mg1%

Calcium 81mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.