Tender Sweet Potato Biscuits are rich and savory with just a touch of sweetness. They’re lovely on the Thanksgiving table and served with plenty of butter.

Why You’ll Love This Sweet Potato Biscuits Recipe

Cook sweet potatoes long and slow in the oven to release their natural sweetness, then mash them and tuck them into gorgeously tender biscuits. These are welcome all year round and especially during the holidays. Here’s why you’ll love this sweet potato biscuits recipe:

Easy. The batter comes together quickly and uses simple pantry and fridge staples, and the baking time is less than 15 minutes.
Flavorful. Sweet from the potatoes and brown sugar with a little warming spice from the cinnamon, the biscuits are balanced by a bit of tartness from the buttermilk.
Pure comfort food. These biscuits are rich, buttery, decadent, and wholly delicious, especially when finished with a healthy pat of butter.

What You’ll Need

Here’s an overview of the ingredients needed to make this sweet potato biscuits recipe, The full ingredient amounts and instructions are in the recipe card lower down.

All-purpose flour – Or substitute your favorite 1:1 gluten free flour, or do a whole wheat pastry flour/all-purpose flour blend
Brown sugar – You can use light or dark brown sugar
Granulated sugar
Salt – I always use fine sea salt in my recipes
Baking powder
Ground spices – Allspice and cinnamon
Butter – Use cold, unsalted butter
Sweet potatoes
Buttermilk – Or substitute milk if needed

How to Make Sweet Potato Biscuits:

Prepare: Preheat oven to 450℉ degrees and line a baking sheet with parchment.
Make dough: Sift together the dry ingredients then cut in the butter to make a coarse meal. Stir in sweet potatoes and add buttermilk.
Form: Turn out dough onto a floured surface and roll out, then cut into rounds and place on the baking sheet.
Bake: Bake until very lightly browned.

Tips & Serving Suggestions

Here are a few tips and serving suggestions to keep in mind when you make this sweet potato biscuits recipe:

Serve warm: These biscuits absolutely must be served warm! You can serve them straight from the oven or reheat them in a low oven or microwave.
Add butter: A generous spread of softened, salted butter is incredible on a warm biscuit.
And honey: I also love to serve sweet potato biscuits with honey! Butter and honey on biscuits is one of life’s little pleasures.
Make them gluten-free: It’s easy to make this recipe gluten-free. Simply swap your favorite gluten-free flour blend, like King Arthur Flour Brand or Bob’s Red Mill Gluten-Free 1:1 All-Purpose Flour, for the all-purpose flour.
Make them dairy-free: To make these biscuits dairy-free, substitute your favorite non-dairy butter for the butter and use non-dairy milk for the buttermilk.
Make them refined sugar-free: Swap the brown sugar and granulated sugar for coconut sugar to make these sweet potato biscuits refined sugar-free.
Serve with ham: Make little sandwiches – split a sweet potato biscuit in half, spread it with mayo or butter, and add a thin slice of ham.
Or make leftover turkey sandwiches: Sweet potato biscuits make great vehicles for leftover Thanksgiving turkey! Add turkey and cranberry sauce to halved biscuits for a light lunch.
Or go vegetarian! If you’re like me and don’t eat meat, these biscuits are perfectly lovely split in half, spread with butter, and filled with a slice or two of sharp cheddar cheese.

Storage Options

Store leftover sweet potato biscuits in an airtight container on the counter for up to 3 days. To reheat, warm them gently in the microwave or low oven.

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