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Sweet Potato Biscuits

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:

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

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.

More Thanksgiving Recipe

Sweet Potato Biscuits

Nicole Spiridakis
Easy and savory with a touch of sweet, these Sweet Potato Biscuits are lovely on the Thanksgiving table.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 12 biscuits
Calories 273 kcal


  • 3 cups all purpose flour
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • ½ teaspoon ground allspice
  • 1 teaspoon cinnamon
  • 10 tablespoons butter
  • 2 cups mashed sweet potato about two large potatoes roasted and mashed, with peels discarded
  • cup buttermilk


  • Preheat oven to 450℉ degrees and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the dry ingredients. Cut in butter to make a coarse meal. Stir in sweet potatoes. Add buttermilk and stir until sticky.
  • Turn out the dough onto a floured surface and roll to one-half inch thick. Cut with a small cookie cutter or a round glass and put on a greased cookie sheet about 1 inch apart. Or, drop by teaspoonfuls onto the cookie sheet to make drop biscuits.
  • Place in the oven and bake 12-15 minutes until very lightly browned.
  • Let the biscuits cool for 5 minutes on the baking sheet then serve.


Vegans: Swap margarine or vegetable shortening for the butter and put 1 teaspoon of vinegar into 1 cup of soy milk (and then use 1/3 cup of that) to make non-dairy ‘buttermilk.’


Calories: 273kcalCarbohydrates: 42gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 785mgPotassium: 134mgFiber: 2gSugar: 14gVitamin A: 3448IUVitamin C: 1mgCalcium: 91mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!


  1. I’ve been making these a lot, and just made them for my whole family when we were snowed in last weekend near Bear Valley. They were a hit.

    Since they’re not so great left-over, I freeze half the dough and will even pop individual ones in the oven for dinner.

  2. We took these to Thanksgiving dinner last night, and everyone loved them! We told them all to visit your site. Thanks for the recipe!

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