Sweet Potato Biscuit

Sweet Potato Biscuit

Sweet Potato Biscuits make great breakfast sandwiches, or a side dish, or just buttered with some honey. CHOOSE YOUR DESTINY.

Sweet Potato Biscuits

Recipe by Hangry SarahDifficulty: Medium


Prep time


Cooking time


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Total time



Recipe inspired by Super Healthy Kids. Click HERE for the original recipe!


  • 2-3 medium sweet potatoes, or 1 can of Yams

  • 2-3 cup flour

  • 1 Tbsp baking powder

  • 1 tsp salt

  • 1 stick (1/2 cup) unsalted butter

  • 1/2 cup buttermilk


  • Preheat oven to 425°F
  • Remove skin from your sweet potato, or empty/drain the can of yams
  • In a bowl combine dry ingredients (flour, baking powder, salt)
  • Chop butter into Tbsp slivers, work into the flour mixture with your hands, or a fork, or a pastry cutter, or even a blender! Butter should be the size of small peas – refrigerate for 10 minutes
  • In a separate bowl, mix together the mashed sweet potato and buttermilk
  • Fold the mashed mixture and flour mixture, and mix until a cohesive dough forms. Add additional buttermilk or flour as needed until the dough is a cohesive ball
  • From here you can either use a cookie scoop and scoop them onto the pan, or you can roll the mixture and cut like a traditional buttermilk biscuit
  • Place the biscuits on a greased baking sheet and bake for 12 to 15 minutes, or until golden brown


  • When using your hands to mix the butter into the flour, be careful not to get the butter too warm. If you have cold hands (like me) this won’t be a problem. Getting the butter too warm will ruin the flaky layers.
  • You can use a blender or food processor to mix all of this together – but you always want to combine your wet/dry ingredients separately first!

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