Sweet Potato Biscuits

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!

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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 on 100 Days of #RealFood

Sweet Potato Biscuits

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.
4.2 from 11 votes
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Print Recipe
Servings: 16 biscuits



  • Preheat oven to 400 degrees F.
  • 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.
  • 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.
  • Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl. Add to processor and pulse until it begins to bind.
  • Add butter to food processor and pulse for 30 seconds. Add milk and pulse until dough is moist.
  • 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.
  • Place biscuits on a parchment-lined baking sheet. Bake for 15 minutes or until golden brown.


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.
Tried this recipe?Let us know how it was!

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60 thoughts on “Sweet Potato Biscuits”

  1. 5 stars
    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.

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

  3. 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

  4. 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.

  5. 3 stars
    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??

    1. Amy Taylor (comment moderator)

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

  6. 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?

    1. Kiran Dodeja Smith

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

  7. 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!!

  8. 1 star
    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.

  9. 3 stars
    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.

    1. Kiran Dodeja Smith

      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.

  10. 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.

    1. Kiran Dodeja Smith

      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!

  11. 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

  12. 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

  13. These sound great. The recepie calls for two sweet potatoes, and then says “leave one cup and remove the rest for another use”. Confused – so the recipie should call for one cup pureed sweet potatoe?

    1. That is correct. You need 1 cup pureed; if you try to just puree that little amount in your food processor, it’s a bit difficult – so a larger quantity when pureeing makes it easier, if that makes sense.

  14. 5 stars
    These were delicious! I made them with some roasted squash I had in the freezer and added a tablespoon of maple syrup. My 2 year old and 4 year old kept asking for more. Super easy, thanks for a great recipe!

    1. Allison – I use Bob’s Red Mill 1:1 Gluten Free Replacement Flour. One of my kids is GF so I use it in many recipes and she really likes the results!

    1. I honestly haven’t done that. The key would be to keep the dough cold so that the butter remains cold until baking. Hth!

    1. Amy Taylor (comment moderator)

      Hi there. Kiran answered another reader this way: I honestly haven’t done that. The key would be to keep the dough cold so that the butter remains cold until baking. Hth!

      1. Typically any dough made with baking powder will not work if made ahead – the baking powder activates when it’s mixed with liquid and will release all of its rising power well before you are ready to bake the next day. If you want to start it a day ahead, premix the dry ingredients and the wet ingredients separately, then mix them together and bake just before you need them.

  15. wow this is interesting i will try them on Friday my child’s love biscuits and this one is healthy. thanks for wonderful recipe.

    1. I honestly don’t know since I haven’t tried it… But I’m assuming it would be OK! Please let us know if you try it.

  16. My girls LOVE sweet potato biscuits as well!. They especially love taking the leftovers in their lunch. I am not a vegetable sneaker either, but love the added veggies over plain biscuits.

    1. Kiran Dodeja Smith

      Hmmm … I honestly don’t know about almond flour, but I did use a GF 1:1 replacement flour to make them for one of my girls who is GF. HTH!

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