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.

One of the potato biscuits on a plate with a bite taken out of it with more biscuits in the background

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.

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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.
A white plate with eight biscuits on it
Photo Credit: Dishes Delish.

How to make sweet potato biscuits


Preheat oven to 400 degrees Fahrenheit.

Line a large jelly roll pan with parchment paper and get a mixing bowl and pastry blender.

Step one

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

Step two

Add the flour, salt and baking powder to a mixing bowl. Use the pastry blender to mix the dry ingredients together. Slice the cold butter into pats onto the flour mixture. (B)

Left - flour, baking powder and canned potato. Right - a glass bowl with the dry ingredients with butter in it

Step three

Take the pastry blender or two butter knives and cut the butter into the flour mixture until you see pea sized pieces.

Step four

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

Step five

Pour the wet ingredients in with the dry. (D)

Left - sweet potato, maple syrup, milk. Right - wet ingredients added to the glass bowl of dry ingredients

Step six

Use a spatula to gently mix the dry ingredients with the wet until just combined. 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.

Left - glass bowl with potato biscuit dough. Right - biscuits formed on a pan

Step eight

Bake for 15 – 20 minutes.

Biscuits straight out of the oven but still on the jelly roll pan


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.

A white plate with eight biscuits on it with a small plate with one on it

Plate one.

An orange colored biscuit on a plate with a bigger plate in the background

Bite one.

One of the potato biscuits on a plate with a bite taken out of it with more biscuits in the background

So delicious! I dare you to eat just one.

Overhead view of a big plate of potato biscuits with a smaller plate with one

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

And as always, may all your dishes be delish!

If you’ve tried this 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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Square photo of a potato biscuit on a white plate with more in the background - square

Sweet Potato Biscuits

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.
5 from 14 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: biscuits, sweet potato, sweet potato biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 9 biscuits
Calories: 237kcal


  • 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.
    2.25 cups spelt flour, 1 tablespoon baking powder, .50 teaspoon salt
  • 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.
    1 stick butter
  • 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.
    .33 cup almond milk, 1 cup sweet potato, 2 tablespoon maple syrup
  • 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.
  • Eat
  • Enjoy
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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.


Serving: 1biscuit | Calories: 237kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 241mg | Potassium: 194mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2410IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. Sweet Potato Biscuits sounds awesome. Have never tried one but definitely have to check your amazing recipe with all the delicious ingredients to making it.

  2. We love sweet potato biscuits, they have such a lovely flavor (and you can tell yourself they are that bit better for you!) – like the idea of spelt flour in there, will have to give that a try.

  3. I do love trying new dishes and I know I going to love trying this one! New Hampshire has some pretty great things to offer, starting with this recipe!

  4. I also love adding something non-traditional to the Christmas table every year. These sweet potato biscuits will make a perfect addition to any holiday menu.

  5. These sweet potato biscuits are the perfect side dish for fall dinners. Leftovers would be great as a breakfast as well.

  6. I love the colour of these on the table with all the golds and reds! So nice to have something a little different too.

  7. This is a perfect morning treat for the holidays! Very comforting with lots of flavor! Saving the recipe to make it later this week)

  8. This is such a great idea! I think I’ll mix up my Christmas dinner and serve these, they look so yummy!

  9. We are absolutely sure we would LOVE these sweet potato biscuits! The texture, the flavor, and like you said, with some butter they will be forever remembered!

  10. Ahhh I can’t believe you know The Tuckaway! I’ve never had the biscuits, but their poutine has been my go to both times I’ve been there. I need to try these!

    1. Hehe, Leslie! My sister lives about 10 minutes away from the Tuckaway and I always can’t wait to go there. ๐Ÿ™‚ I haven’t tried the poutine yet but I’m looking forward to it.

  11. Sweet potato biscuits looks so delicious! Trust me, I can never think of my cookies and biscuits without butter! These gorgeous biscuits are calling me out to try them and enjoy!
    Thanks for this wonderful share Elaine ๐Ÿ™‚

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