Sweet Potato Biscuits

These biscuits don’t rise super-high—thanks to the mashed sweet potato—but they are extremely tender. Brown sugar adds a delicate caramel flavor.

Sharon Bowers

Sweet Potato Biscuits

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    1 large sweet potato (about 12 ounces) 1 tablespoon baking powder
    1/4 cup (1/2 stick) butter 1/2 teaspoon salt
    2 tablespoons dark brown sugar 2 tablespoons melted butter, for brushing
    1/4 cup milk 1 tablespoon granulated sugar
    1 1/4 cups all-purpose flour


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 400 degrees F and lightly grease a baking sheet.

    • 2

      Prick the sweet potato all over with a fork or the tip of a knife and microwave on high for 8 minutes. Cool slightly, then slice it open and scoop the cooked flesh into a large bowl. Add the butter and brown sugar to the hot sweet potato and mash with a fork until smooth. Stir in the milk.

    • 3

      Sift together the flour, baking powder and salt. Add to the mashed sweet potato and stir to combine. Turn the mixture out onto a clean work surface and use your hands to knead lightly to mix in any remaining flour.

    • 4

      Pat the dough into a rectangle about 4 inches by 10 inches. Cut dough into 12 biscuits, roughly square in shape. Lay biscuits on the baking sheet, brush with melted butter and sprinkle lightly with granulated sugar. Bake for 10 minutes, until lightly browned. Serve warm.

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