Sweet Potato Biscuits

8 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Sweet Potato Biscuits are fluffy, light, and flaky. Perfect for Thanksgiving with sweet potato puree, cinnamon, cloves, and nutmeg.

Biscuits made with sweet potatoes are a great Side Dish to add to any dinner or holiday spread. They’re slightly sweet and tender, and the sweet potato flavor makes an interesting change from Classic Biscuits or Dinner Rolls.

Sweet Potato Biscuits in a pile


Sweet Potatoes are such a wonderful ingredient to bake in a variety of recipes, especially during the Fall. These Sweet Potato Biscuits make an excellent, slightly sweet addition to Thanksgiving dinner. They’re soft, buttery and go wonderfully with Turkey, Mashed Potatoes, and other savory dishes.

Apart from the sweet potatoes, the wonderful tastes from brown sugar, cinnamon, cloves, and nutmeg make them the perfect Autumn recipe. The warm spice and flaky bread combine to make an irresistible treat that’s completely family-friendly. If you’re serving a big group, you might want to make a double batch because these little biscuits will go fast.

Because Sweet Potato Biscuits are so versatile, you don’t have to wait to make them for Thanksgiving. You can make this sweet potato treat year-round and enjoy them any time of day. The tender biscuits make a great dinner side dish, snack, or breakfast. If you’re having Sweet Potato Biscuits in the morning, add some butter, honey, maple syrup, or honey butter in the middle of your biscuit and enjoy a wonderful and sweet breakfast treat.

Sweet Potato Biscuits before baking on a baking sheet


These Potato Biscuits are easy and quick to make. Combine the ingredients in just a few easy steps, then bake and have them ready in under a half hour. Follow these simple directions to make sure your sweet potato recipe comes out perfect every time.

  1. Instead of just mixing the dry ingredients together, put the all-purpose flour, brown sugar, baking powder, cinnamon, salt, cloves, nutmeg, and baking soda in a food processor.
  2. Pulse the food processor until the flour mixture is fully combined.
  3. Add in the butter. Make sure the butter you use is still cold. Pulse the cold butter until the mixture has a crumb-like texture.
  4. In another bowl, mix together the buttermilk and potato puree. Slowly fold in the dry ingredients. Be careful not to overmix the ingredients.
  5. Prepare a floured surface to lay out the dough. Once you have the dough somewhat even and about an inch thick, cut the biscuits and put them on a parchment paper lined baking sheet.
  6. Brush the biscuits with an egg and milk wash, then sprinkle sugar over the top of them before baking for 18-20 minutes.



The buttermilk in this biscuit recipe makes them soft and tender. You can get store-bought buttermilk, but you’ll end up with a whole jug that you might not use up fast enough. To avoid the pressure of a practically full jug of buttermilk in your fridge, you can just make homemade buttermilk.

  1. To make buttermilk use milk and lemon juice or vinegar.
  2. Add 1 cup of milk for every 1 tablespoon of lemon juice or vinegar.
  3. Mix the ingredients together and let them sit.
  4. After a few minutes the milk will begin to curdle. Once it’s curdled you can use it in the recipe.

Sweet Potato Biscuits on baking sheet after baking


  • Potato Biscuits: Rather than making biscuits with sweet potatoes, you can use mashed potatoes to make regular Potato Biscuits. Use ¾ cups mashed potatoes in place of the sweet potato puree. Potato won’t work well with the spices in this recipe. You’ll want to take out the cinnamon, nutmeg, and other ingredients that pair better with the sweet potatoes. To make the Potato Biscuit recipe more savory you can try adding different ingredients like black pepper, and chives to the dough. You can even serve these savory biscuits with gravy.
  • Whole Wheat Sweet Potato Biscuits: To make a whole wheat Sweet Potato Biscuit recipe, simply replace the all-purpose flour with whole wheat flour.
  • Gluten-free Sweet Potato Biscuits: Similarly, to make your biscuit recipe gluten-free just replace the flour with a gluten free alternative. Almond flour, oat flour, or coconut flour will work nicely.
  • Sweet Potato Muffins: To make the Sweet Potato Biscuit recipe more portable, you can make them into Baked Sweet Potato Muffins. Just prepare the biscuit dough as usual. Then instead of cutting the dough into biscuits, put them into a lined muffin tin. Once you bake the muffins, they’ll still have the crumbly consistency of a biscuit recipe, but be easy to grab and go in their muffin liners.



  • Serve: You can keep Sweet Potato Biscuits at room temperature for 2-3 days. To keep them soft and flaky, cover the biscuits or store them in an airtight container.
  • Store: Once they’ve cooled, put the biscuits in an airtight container to store in the fridge. They’ll keep well for up to a week.
  • Freeze: You can also freeze biscuits for up to 3 months. Seal them in a freezer bag separated by parchment paper.

Sweet Potato Biscuit cut in half

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Sweet Potato Biscuits

Sweet Potato Biscuits are fluffy, light, and flaky. Perfect for Thanksgiving with sweet potato puree, cinnamon, cloves, and nutmeg.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 2 cups flour
  • 1/4 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter , frozen and diced
  • 1/4 cup buttermilk
  • 3/4 cup sweet potato puree
  • 1 large egg
  • 2 tablespoons whole milk
  • 1 tablespoon coarse sanding sugar


  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • In your food processor add the flour, brown sugar, baking powder, cinnamon, salt, cloves, nutmeg and baking soda.
  • Pulse until well combined.
  • Add in the butter and pulse until it resembles coarse crumbs.
  • Mix buttermilk and sweet potato puree in a small bowl.
  • Remove the mixture from the food processor and gently fold in the sweet potato buttermilk mixture.
  • Flour a clean surface and add dough to it, patting to a 1" thick.
  • Cut into 8 biscuits with a 3 inch biscuit cutter or cut into squares.
  • Add to the baking sheet and brush lightly with a mixture of the egg and milk then sprinkle the sanding sugar over the biscuits.
  • Bake for 18-20 minutes.


Calories: 288kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 212mg | Potassium: 241mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5445IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg
Keyword: Sweet Potato Biscuits

Sweet Potato Biscuits collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. YUM Sabrina I’ve never made sweet potato biscuits before. What a delicious accompaniment they were for our veggie beef stew. Can’t wait to have them again.