Sweet Potato Biscuits

These sweet potato biscuits are made with flour, sweet potatoes, butter, and sugar. Perfect for Thanksgiving turkey, glazed ham, or just butter and jam.

Sweet Potato Biscuits

In 1976, Mildred Cotton Council opened Mama Dip’s Kitchen, named for the childhood nickname given to her by her siblings because her height and long arms allowed her to dip a ladle all the way into the bottom of the rain barrel. The restaurant is a Chapel Hill institution, serving up Southern-style family meals, including these sweet potato biscuits.–Editors of Southern Living Magazine

LC Slap Some Ham Or Turkey On These Note

Would a biscuit by any other name taste as sweet? These wee sweet potato darlings are pretty spectacular, though they fall more into the dense-yet-tender camp than the flaky, crisp-edged biscuit camp. Whatever you wanna call them, their faint sweetness plays just as nice with butter as it does with some ham or turkey that you slapped on a sliced biscuit. If you don’t own a biscuit cutter and don’t care about going a little rogue, use the lid of a jar in its place.

Sweet Potato Biscuits

  • Quick Glance
  • Quick Glance
  • 25 M
  • 45 M
  • Makes 2 to 3 dozen
Print RecipeBuy the The Southern Living Community Cookbook cookbook

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Special Equipment: 2-inch round biscuit or cookie cutter



Preheat the oven to 400°F (204°C). Lightly butter 2 baking sheets.

Whisk together the flour, baking soda, and sugar in a large bowl. Make a well in the center.

Stir together the sweet potatoes, butter, and 1 cup milk in a large bowl until well blended. Pour this into the flour mixture and stir with a fork just until the dough comes together and pulls in the dry ingredients. The dough should be soft and sticky, but not wet. If necessary, add the remaining 1/4 cup milk, a little at a time, to moisten the dough.

Lightly sprinkle your work surface with all-purpose flour. Turn the dough out and knead it gently 8 to 10 times. Pat or roll the dough to 3/4-inch thickness. Stamp out biscuits with the 2-inch round cutter; do not twist the cutter. Dip the cutter in all-purpose flour if the dough sticks. Reshape the dough scraps once and cut as many more biscuits as you can. Place the biscuits on the prepared baking sheets.

Bake for 15 minutes or until firm and golden brown. Let cool slightly before serving.

Print RecipeBuy the The Southern Living Community Cookbook cookbook

Want it? Click it.

    *Cooked Sweet Potatoes Note

    • To cook sweet potatoes, select small spuds and either boil the unpeeled potatoes in a saucepan of salted water or roast them in a 375°F (190°C) oven or microwave until very tender. Let the sweet potatoes cool until you can handle them, then slip off and discard the skins. Using a fork, mash the sweet potatoes. The mashed potato pulp should have the consistency of canned pumpkin. If the pulp is too wet, spoon it into a wire-mesh strainer lined with a paper towel. Place the strainer over a bowl, refrigerate for at least 1 hour and up to overnight, and then discard the collected liquid.

    • *Self-Rising Flour Note

    • We know self-rising flour isn’t necessarily a staple in everyone’s pantry, so we want to share how to make your own self-rising flour. We use this very easy equation: 1 cup of self-rising flour = 1 1/2 teaspoons baking powder + 1/2 teaspoon salt + 1 cup all-purpose flour.

    Recipe Testers' Reviews

    This sweet potato biscuits recipe makes a moist, dense, buttery biscuit. It was perfect with a little butter and honey. I also think it would be great with ham or turkey. The recipe made 24 two-inch biscuits for me. I did not need to add the extra milk. I left the biscuits in the oven for 17 to 18 minutes. It was hard to tell when they were brown. It took me less than a half hour total to make the biscuits, including baking the sweet potatoes in the microwave.

    Since there were no leftovers from Thanksgiving, I decided to make a turkey breast for my husband and serve them with what seemed like would be a delicious biscuit. It did not disappoint! The biscuits are easy to put together and took about 25 minutes. I bought 4 small (6 1/2 ounces each) sweet potatoes (really garnet yams) and microwaved them until tender, about 7 minutes. I let them cool and scooped out the flesh to make exactly 2 cups mashed sweet potato. They seemed dry, so no need to drain the water out. There was a problem, though: I had to add another cup or so of self-rising flour before the dough was not too sticky for me to handle or knead. I used White Lily self-rising flour, which is lighter and has less gluten than other brands, and that might have been why I had to add more flour. And it definitely did not need more milk. They baked perfectly brown in 15 minutes on convection bake. The only thing I'd do differently is to brush the tops of the biscuits with melted salted butter. Otherwise, the biscuits are moist, sweet, and delicious—wonderful to serve any time of year.

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    1. So Mr. Leite… what to do if there is no such thing as self-rising flour? Germans don’t do that sort of flour…. how much baking powder?

      Thanks in advance!

      1. Thomas, Mr. Leite is traveling so I wanted to respond on his behalf. Here’s our standard substitution that you can make at home, which I’ve also added to the recipe above. We use this very easy equation: 1 cup of self-rising flour = 1 1/2 teaspoons baking powder + 1/2 teaspoon salt + 1 cup all-purpose flour. Kindly let us know what you think of the biscuits! The sweet potatoes makes them denser than most biscuits, of course, but they’re still tender and moist and lovely, in our opinions.

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