Sweet Potato Biscuits

Delicious and tasty sweet potato biscuits.

Sweet Potatoes are one of the most versatile vegetables around. You can use them for everything from soup to desserts, and in this case, Sweet Potato Biscuits! 

Stack of sweet potato biscuits on plate

When I was growing up my Mother made candied sweet potatoes every Thanksgiving. I never tasted them. I was a kid and sweet potatoes just seemed too orange to me and possibly even too healthy.  They were foreign and I was not going to eat anything that might even be remotely associated with them.

Cooked sweet potatoes lined up on a cookie sheet

Fast forward to now.  I love sweet potatoes and so do my boys.  I love to bake them, fry them, mash them and eat them….often.  

Sweet potato casserole in a vintage Pyrex casserole dish

I found my Mom’s Sweet Potato Casserole Recipe (you can get it here) after she passed away and made it for Thanksgiving the following year and that started my love affair with this delicious vegetable.  Now I make my Mom’s casserole every year and to keep up with my sweet potato passion I’m always on the lookout for new ways to add them to some of my family’s favorite recipes hence the reason I’m sharing these fluffy and fabulous sweet potato biscuits.  They are so easy to make and you will get raves and requests to make them again and again.

Stack of sweet potato biscuits on plate

How To Make Sweet Potato Biscuits

Ingredients for sweet potato biscuits

📖 Recipe

Sweet Potato Biscuits

Delicious and tasty sweet potato biscuits.
Print Recipe Save Recipe
Stack of sweet potato biscuits on plate


  • 1 cup of cooked peeled and mashed sweet potatoes about 1 large or 2 medium potatoes
  • ½ cup milk
  • 2 ½ cups all-purpose flour plus more for dusting and rolling
  • 2 tablespoons sugar
  • 1 ½ tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons softened butter cut into slices


  • Preheat oven to 425 degrees.  Grease a baking sheet lightly.
  • In a bowl whisk together the flour, sugar, baking powder and salt.
    dry ingredients measured out for sweet potato biscuits
  • Add the butter and sweet potato.  Stir just until incorporated.
    cooked sweet potatoes being added to dough for making sweet potato biscuits
  • Add the milk a little at a time.
    measured ingredients for making sweet potato biscuits
  • Gently fold until the dough is moistened.
    sweet potato biscuit dough being mixed in bowl
  • Sprinkle flour on your work surface.
    cutting board dusted with flour for making sweet potato biscuits
  • Roll dough in the flour until a ball is formed and then knead 3 to 4 times.
    Sweet potato biscuit dough on table with flour
  • Gently roll the dough approximately ½-inch thick.
    Sweet potato biscuit being rolled with a Pioneer Woman rolling pin
  • Using a 2 ½-inch biscuit cutter cut the dough.
    sweet potato biscuit dough rolled out with biscuit cutter
  • (Coat the bottom of the biscuit cutter in flour to make the cutting easier).
    biscuit cutter on flour dusted cutting board
  • Gently re-roll the biscuit dough and cut more biscuits.
    sweet potato biscuit dough rolled out, cut out and waiting to be separated and placed on baking sheet for baking
  • Place on baking sheet with the edges touching and bake for 10 to 12 minutes until golden brown.
    raw sweet potato biscuits on baking pan
  • Serve warm with butter or at room temperature.
    Stack of sweet potato biscuits on plate

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.


Calories: 113kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 170mg | Potassium: 153mg | Fiber: 0g | Sugar: 2g | Vitamin A: 1175IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 0.9mg
Servings: 18
Calories: 113kcal
Author: Mary Beth
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We use any leftovers to make mini sandwiches and sliders.  

What's your favorite way to eat sweet potatoes?

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