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Home » Blog » Sweet Potato Biscuits

Sweet Potato Biscuits

 Updated: March 24, 2017    Kiran Dodeja Smith    60 Comments

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By blog team member, Kiran. To learn more about Kiran, check out our team page!


I’ve been cooking Thanksgiving dinner for the past 15 years – no joke. The year we moved to Charlotte was the first year I hosted, and it’s a time I look forward to each year. Though it’s hectic and requires a lot of work, I absolutely love it.

Things have changed over time. In prior years, I made the famous standard green bean casserole. You know, the one that uses highly processed cream of mushroom soup – from a can. I used cupfuls of sugar in pumpkin bread, and I also used low-fat butter in cooking.

I’ve certainly changed my cooking ways in the past 15 years, and I’ve also added and subtracted some recipes from my lineup. There are the tried-and-true recipes that you’ll see on my Thanksgiving table each year, but there are usually one or two new ones that make their debut each year as well, including the one I’d like to share with you today.

Sweet Potato Biscuits on 100 Days of #RealFood

I started making these Sweet Potato Biscuits over a year ago. I didn’t initially make them for Thanksgiving. I made them because I thought they were a good way to get some more vegetables into my kids’ diets. I certainly don’t hide vegetables in their food, but I’m all about adding in an extra serving here and there. So while I hope you’ll consider adding these as a new addition to your holiday lineup, I encourage you to make them any time of year. My kids just about fight to get the last one of these, and my husband and I also enjoy the flavors. Oh, and I didn’t mention, they are a great addition to the lunch box too!

Sponsor Shoutout: Traditional Medicinal Teas

As you prepare for Thanksgiving and other upcoming holidays, I encourage you to consider adding Traditional Medicinals to your shopping list. I love that their teas are all organic, and I also love the values the company holds. Their herbs are all pharmacopoeial grade, and their passion for delivering a sound product is contagious. Their Ginger Aid would make a wonderful start to your dinner, but it is also ideal for drinking after any overindulging – and who doesn’t do that at Thanksgiving? :) You can find their teas online as well as at Target, Whole Foods Market, and so many more locations.

How has your Thanksgiving menu changed over the years?

Sweet Potato Biscuits on 100 Days of #RealFood

Now for the recipe!

Sweet Potato Biscuits
4.19 from 11 votes

Course: Sides, Snacks & Appetizers
Cuisine: American
Keyword: quick and easy cookies
Dietary Restriction: Egg Free, Peanut/Tree-Nut Free, Vegetarian
Category: Holiday Dishes

Active Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings (Adjust to suit): 16 biscuits
Calories: 105 kcal

I hope you'll consider adding these Sweet Potato Biscuits to your holiday lineup, but I encourage you to make them any time of year.

Print

Sweet Potato Biscuits on 100 Days of #RealFood

Ingredients

  • 2 sweet potatoes, medium
  • 2 1/4 cups whole wheat flour, or white whole wheat flour + more for rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon, ground
  • 5 tablespoons butter, unsalted, chilled and cut into small pieces
  • 1/3 cup milk

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cook sweet potatoes by roasting for 45-55 minutes or until soft. You can also cook them by microwaving for about 10 minutes, until soft. If you microwave your potatoes, be sure to still preheat your oven.
  3. Peel the potatoes and process them in a food processor until smooth. Leave 1 cup of the processed sweet potatoes in the processor and remove the rest for another use.
  4. Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl. Add to processor and pulse until it begins to bind.

  5. Add butter to food processor and pulse for 30 seconds. Add milk and pulse until dough is moist.
  6. Dust a piece of parchment paper with flour. Place dough on top and add another sprinkle of flour. Add more flour as needed to avoid stickiness. Roll dough to about 3/4 inch thickness. Cut shapes with fun cookie cutters or simply use a glass to cut circles for biscuits. Re-roll scraps and cut until all dough is used.
  7. Place biscuits on a parchment-lined baking sheet. Bake for 15 minutes or until golden brown.

Recipe Notes

We recommend organic ingredients when feasible

Nutrition Facts

Nutrition Facts
Sweet Potato Biscuits
Amount Per Serving
Calories 105 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 115mg5%
Potassium 131mg4%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 2425IU49%
Vitamin C 0.4mg0%
Calcium 45mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Recipes, Salads & Sides

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About Kiran Dodeja Smith

Kiran Dodeja Smith is the mom of 4 kids and has been a part of the 100 Days team for 6 years. When she’s not in the kitchen cooking, she can be found running (and sometimes more likely running her kids around) and posting on her own blog, EasyRealFood.com.

Reader Interactions

Comments

  1. Mary

    September 11, 2019 at 6:32 pm

    I made these today, and they are delicious! I followed your recipe, except for adding a bit more milk. I used leftover sweet potatoes, and they were probably a bit drier. I used soy milk because that’s what I had.

    Reply
    • 100 Days Admin

      September 17, 2019 at 9:43 am

      I’m glad to hear they still came out for you. – Nicole

      Reply
  2. Emma

    July 15, 2017 at 1:50 am

    These look AMAZING!! My mouth is watering.. Must try these. Thanks for sharing!

    Reply
  3. Sarah Sneid

    June 21, 2017 at 4:00 am

    This is a great recipe. It looks very delicious. I will try it soon. Thank you !

    Reply
    • Kiran Dodeja Smith

      June 21, 2017 at 1:52 pm

      Thanks Sarah! Hope you enjoy them:).

      Reply
  4. Gordon

    December 23, 2016 at 12:12 pm

    I don’t have a food processer. Will something else work? These sound wonderful but I have no intention of buying a food processer.

    Reply
    • Amy Taylor (comment moderator)

      December 27, 2016 at 12:28 pm

      Hi there. Sure, you can just mix these up by hand.

      Reply
  5. Mary

    July 21, 2016 at 7:13 am

    Hi Lisa Leake,
    Thanks for your a detail recipe. i will try making a sweet photato biscuits for my boyfriend on his birthday. I certain that he will be amazing

    Reply
  6. Mary

    July 21, 2016 at 7:01 am

    Hi Lisa Leake,
    You help me escape my problem because my kids hate eating vegetable. However Now i think my kids will love this pecuilar dish.Thanks for your share.

    Reply
  7. Sharon

    July 18, 2016 at 6:19 am

    This is a great recipe. It looks very delicious. I will try it soon. Thank you !

    Reply
  8. Kathy

    June 14, 2016 at 7:35 am

    Hi Kiran,
    I like biscuit but I not like potato so much.
    But I will try this recipe. Hope it good !

    Reply
  9. Noreen

    April 13, 2016 at 11:26 am

    I made it today and a big plate of it went fast with my kids! Great stuff, thanks!

    Reply
  10. Sara Hertzog

    April 8, 2016 at 4:55 pm

    These were ok! Maybe I needed to add more flour because they turned out a bit doughy and chewy.. not like a biscuit. Any tips??

    Reply
    • Amy Taylor (comment moderator)

      April 18, 2016 at 4:27 pm

      Hi Sara. Was your baking powder fresh? They are not quite as fluffy as traditional biscuits.

      Reply
  11. Anthony

    March 6, 2016 at 7:05 am

    They look not hard so much to make this biscuits. I will try to make my own one and hope my kids will love them. Thank you so much !

    Reply
  12. Debbie Penland

    January 15, 2016 at 5:15 pm

    Is there a way to make without the food processor? I don’t own one…any ideas on a good basic not too pricey model?

    Reply
    • Kiran Dodeja Smith

      January 18, 2016 at 8:11 pm

      If you read the prior comments, Anna says she made them without a food processor. Her comment was on page 2 .. HTH!

      Reply
  13. Stephanie

    January 6, 2016 at 2:17 am

    After reading the previous reviews I was a little wary about making these scones, however they turned out perfect for my first attempt (with bonus points for being a healthy, guilt free snack for my 14 month old). Thank you for the recipe!!

    Reply
    • Kiran Dodeja Smith

      January 6, 2016 at 6:58 am

      Glad that you liked them!! My kids especially love them, too.

      Reply
  14. Cathy

    January 4, 2016 at 5:54 pm

    I will have to agree with Marlana, though perhaps my baking powder was too old. The biscuits didn’t rise and were extremely dry and tasteless. **I didn’t slather them with butter or jam, as I have to watch my calorie intake.

    Reply
  15. Marlana

    December 18, 2015 at 8:24 am

    For us, these were just ok. My 3.5 year old ate THREE the evening we made them, so I thought they would be a big hit, but then, no matter how I reheated them, he would never eat another one. My husband liked them ok; I didn’t care for them. Love this blog – just leaving an honest review of this particular recipe.

    Reply
    • Kiran Dodeja Smith

      December 18, 2015 at 8:34 am

      Honesty is fine! They are definitely best the day that you make them, but my kids never have an issue having them a day or two after. Thanks for trying them.

      Reply
  16. Anne

    December 16, 2015 at 4:46 pm

    Just made these and they’re delicious! The sweet potato flavor is mild, so even if you don’t like sweet potatoes, I think you might like these. I don’t have a food processor, so I mixed the dry ingredients, added grated, frozen butter, then added the sweet potato (I mashed it in a bowl with a fork) and milk and stirred it with a spoon until it formed a dough.

    Reply
    • Kiran Dodeja Smith

      December 16, 2015 at 10:03 pm

      Great to know that it works without the food processor. Even if you do have one, it’s a lot less cleanup to make it in one bowl. Oh, and I’m glad that you liked them, too!

      Reply
  17. Christy

    December 13, 2015 at 7:45 am

    Has anyone tried these using an all purpose gluten free flour blend?

    Reply
    • Kiran Dodeja Smith

      December 16, 2015 at 10:02 pm

      I made it with a 1:1 GF flour and it works fine!

      Reply
  18. Cindy

    December 12, 2015 at 4:22 pm

    Made them and they are good. My husband doesn’t think they are sweet enough but my son dips his in honey. I think pumpkin would be great too. Thanks

    Reply
  19. Emma {Emma's Little Kitchen}

    December 7, 2015 at 3:09 pm

    These look adorable, and sound so delicious! I can’t wait to give them a try :)

    Reply
  20. Mary

    December 4, 2015 at 9:25 pm

    Do you think it would work if I make them vegan and use soy milk and vegan butter? We love biscuits and never thought to add sweet potatoe

    Reply
    • Kiran Dodeja Smith

      December 4, 2015 at 9:36 pm

      Though I have not tried it, I don’t see why it wouldn’t work.

      Reply

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