Sweet Potato Biscuits

Name: Sweet Potato Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

Last updated on April 21, 2020. Originally posted on December 2, 2019 By Elaine 32 Comments

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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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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 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

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!

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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!