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close up of sweet potato biscuits

Sweet Potato Biscuits

  • Author: Deborah Harroun
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins
  • Yield: 12 biscuits 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American


Extra tender with a soft texture and slightly sweet flavor, these Sweet Potato Biscuits are the perfect southern side dish. These are perfect for breakfast, dinner, or for your holiday table.



  • 2 medium sweet potatoes
  • 2 cups all-purpose flour, plus more for rolling out
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, chilled and cut into small pieces, divided
  • 1/3 cup buttermilk


  1. Preheat the oven to 400ºF.
  2. Scrub the potatoes clean and pierce with a fork. Line a baking sheet with foil and place the potatoes on the baking sheet. Bake the potatoes until they are tender, about 45 minutes.
  3. When the potatoes are cool enough to handle, Rome the skins and mash the potatoes.* Measure out 1 cup of the potatoes and reserve the remaining potatoes for another recipe.
  4. Line another baking sheet with parchment paper or a silpat liner. Set aside.
  5. In a food processor, combine the flour, sugar, baking powder, and salt. Pulse a few times to combine.
  6. Add 5 tablespoons of the butter to the food processor. Pulse the mixture just until it resembles coarse crumbs.
  7. Add the 1 cup of sweet potatoes and buttermilk to the food processor. Pulse just until the mixture comes together.
  8. Lightly flour a counter and turn the dough out. Knead the dough a few times to bring it together.
  9. Roll the dough into a rectangle about 1/2-inch thick. Fold one side of the dough over to by 1/3, then fold the other side over the first side. Flatten the dough into another rectangle (this one will perpendicular to the direction of the first rectangle that you made). Fold the dough into thirds again.
  10. Roll the dough one last time to about 1/2-inch thick. Using a 2-inch cookie cutter, cut the biscuits, pressing straight down on the cutter, being careful not to twist or turn it. Place the biscuits on the prepared baking sheet. Re-roll the dough the same way you rolled it out the first time (folding into thirds twice) then cut the remaining dough into biscuits. Discard any dough that is left over.
  11. Bake the biscuits in the 400ºF oven until they are lightly browned, about 15 minutes.
  12. While the biscuits are baking, melt the remaining tablespoon of butter.
  13. When the biscuits are done, remove from the oven and brush with the melted butter.

Recipe Notes:

Adapted from Basic to Brilliant, Y’all

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 1 biscuit
  • Calories: 152
  • Sugar: 3 g
  • Sodium: 194 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 16 mg

Keywords: sweet potato biscuits