Sweet Potato Biscuits – Fluffy, Buttery & Easy to Make

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Editor’s note: This is an updated version of an article originally posted October 2009 with better photos and additional information.

Tender Sweet Potato Biscuits

If you love classic biscuits but want something just a little different, sweet potato biscuits are a delightful twist. They’re every bit as flaky and buttery as the original but with a mellow sweetness from mashed sweet potatoes. These are especially lovely during the fall season and around the holidays, but are really good any time of the year.

Whether you enjoy them with a pat of butter, a drizzle of honey, or a swipe of jam, they’re a warm, comforting treat fresh from the oven.

Why You’ll Love These Biscuits

• Soft and fluffy – The sweet potato keeps the texture tender and moist

• Just slightly sweet – Subtle natural sweetness complements savory meals beautifully

• No mixer required – A bowl, a fork, and a pastry blender are all you need

• Versatile – Serve with soup, roast chicken, breakfast eggs, or as a holiday side

• Freezer-friendly – Make ahead and freeze unbaked or baked

Ingredients Overview

You’ll find the full printable recipe below, but here’s a quick glance at what you’ll need:

• All-purpose flour – For structure

• Baking powder & salt – Leavening and balance

• Brown sugar – Enhances the sweet potato’s natural sweetness

• Butter – Cold, for flakiness

• Mashed sweet potatoes – Roasted or canned, for moisture and color

• Milk – Brings the dough together

• Optional spices – A pinch of cinnamon or nutmeg can be added if you like a warm flavor note

Fresh or Canned Sweet Potatoes?

This recipe calls for canned sweet potatoes, which are convenient and work beautifully. But if you have fresh sweet potatoes on hand, or simply prefer them, you can absolutely use those instead. That’s what I did here.

Roasting fresh sweet potatoes brings out their natural sweetness and creates a richer, deeper flavor. It’s an extra step, but one that adds a homemade touch to your biscuits.

To use fresh sweet potatoes:

Roast 1 medium sweet potato (about 8–10 oz) at 400°F for 45–60 minutes, or until very soft. Let it cool, then scoop out the flesh and mash until smooth. Use ¾ cup mashed sweet potato in the recipe.

Pro Tip:
Whether canned or fresh, be sure your mashed sweet potatoes are smooth and not overly wet. If they seem loose, reduce the amount of milk slightly to avoid sticky dough.

Tips for Success

• Use cold butter – This helps create steam pockets that make the biscuits rise and stay flaky

• Don’t overwork the dough – Mix just until it comes together to avoid tough biscuits

• Cut straight down – When using a biscuit cutter, press straight down (no twisting!) for the best rise

• Bake close together – For soft sides, place the biscuits so they’re just touching in the pan

Serving Suggestions

Serve these biscuits warm from the oven with:

• Whipped butter or cinnamon honey butter

• Sliced ham or fried chicken for a Southern-style sandwich

• Alongside soups, stews, or Thanksgiving dinner

• As a sweet breakfast with jam or apple butter

Storage and Freezing

• Store: Keep in an airtight container at room temperature for 1–2 days

• Reheat: Wrap in foil and warm in a 300°F oven until heated through

• Freeze: Place unbaked biscuits on a sheet tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the bake time

Why the Yield May Vary

While the original recipe says it yields 18 biscuits, several factors can cause you to end up with fewer:

• Biscuit size – If you’re using a 2½–3 inch cutter or forming larger, taller biscuits, you’ll naturally get fewer than 18.

• Dough thickness – Patting the dough to a thicker height (like ¾ inch or more) for fluffier biscuits reduces how many you can cut.

• Re-rolling scraps – Some avoid re-rolling too many times to keep the biscuits tender, which also lowers yield.

Sweet Potato Biscuits