Sweet Potato Biscuits | Midwest Living

Sweet Potato Biscuits

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Sweet Potato Biscuits

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  • Makes: 16 servings
  • Yield: 16 biscuits
  • Prep 20 mins
  • Bake 15 mins

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Orange zest, nutmeg and smoked paprika add layers of flavor to these tender biscuits.


  • 2 1/2 cups all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 6 tablespoons cold butter, cut up
  • 1 cup mashed, cooked sweet potato*
  • 3/4 cup buttermilk
  • 1 teaspoon finely shredded orange zest
  • 2 tablespoons butter, melted
  • 1/2 teaspoon smoked paprika


  1. In a large bowl combine flour, sugar, baking powder, salt, and nutmeg. Using a pastry blender, cut butter into flour until mixture resembles coarse crumbs. In a medium bowl combine sweet potato, buttermilk, and orange zest.**
  2. Make a well in the center of the dry ingredients. Add liquid mixture all at once. Using a fork, stir until mixture is moistened.
  3. Knead dough in bowl about 5 times or until dough holds together. Transfer dough to a parchment paper-lined baking sheet. Roll or pat dough into an 8x8-inch square about 3/4-inch thick. Using a large sharp knife, cut into 16 squares. Separate squares so they are about 1 inch apart.
  4. In a small bowl combine melted butter and paprika. Brush tops of biscuits with butter mixture. Bake for 15 minutes or until golden and edges appear dry. Remove from baking sheet; serve warm.


  • * For mashed cooked sweet potato, use one of the following:
  • * Mash drained, canned sweet potato
  • * Cook 2-inch chunks peeled sweet potato (one medium) in boiling water for 12 minutes or until tender. Drain well and mash.
  • * Pierce a large (14- to 16-ounce) sweet potato with a fork 2 to 3 times. Microwave for 4 to 5 minutes or until tender. Cool until easy to handle. Cut in half lengthwise and scoop out flesh; discard skin. Mash.

Make Ahead Tip

  • ** Make-ahead: At this point, you can cover both bowls and refrigerate up to 8 hours before continuing with Step 2. Increase the oven temperature to 425 degrees F when you remove the turkey. Prepare and bake biscuits while turkey rests.

Nutrition Facts

(Sweet Potato Biscuits)

Servings Per Recipe 16, Riboflavin (mg) 0, chol. (mg) 16, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 38, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, sat. fat (g) 4, vit. C (mg) 3, Thiamin (mg) 0, iron (mg) 1, carb. (g) 21, pro. (g) 3, sugar (g) 3, fiber (g) 1, Trans fatty acid (g) 0, Fat, total (g) 6, sodium (mg) 306, cal. (kcal) 150, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 76, Potassium (mg) 92, vit. A (IU) 3445

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