Sweet Potato Biscuits w/ Cinnamon Sweet Potato Butter
“Ridiculously fluffy biscuits full of fresh sweet potatoes and whipping cream! Brush with creamy sweet potato butter”
Recipe Tutorial: Watch me make these sweet potato biscuits from start to finish!
My kids are walking encyclopedias full of useless facts about the states. It’s one of their favorite subjects so I add it to our syllabus every year. Hey, wanna know a fun fact about my state of North Carolina? We have coined the sweet potato as our official state vegetable and we are the leading producer of sweet potatoes in the US. You’re welcome. What’s your state known for?
I’m not shocked NC is the queen of sweet potatoes! Growing up, sweet potatoes found their way into many of our dishes. Besides the classic sweet potato dishes, we also had sweet potato stew (sounds gross but so good), sweet potato bread, and occasionally these downright heavenly sweet potato biscuits that I’m sharing with you today!
Have you ever had sweet potato biscuits? It’s like combining two of the South’s favorite things, biscuits & sweet potatoes!
Speaking of the South, check out what I think EVERY Southern kitchen should have! Do you have one in your kitchen?
These rustic golden-orange beauties are such a gorgeous side dish to complete any Southern autumn meal. They are always well-received when I serve them up and at least one person asks for the recipe. They really are the perfect seasonal biscuit!
What do sweet potato biscuits taste like?
These sweet biscuits are extremely fluffy (almost roll-like) and pillowy soft thanks to the fresh mashed sweet potatoes and whipping cream in the dough! The taste is very similar to a regular whipped cream biscuit (if you’ve ever had one of those) with a slight hint of sweet potato. The complimentary cinnamon sweet potato butter is the icing on the cake that really gives these sweet potatoes biscuits a layer of cinnamon sweet potato goodness! The sweet potato flavor is also stronger once the biscuits have cooled down. I can never wait that long though!
How to Make Sweet Potato Puree
For these biscuits, you’ll need a cup of fresh, mashed sweet potatoes. Thankfully, it’s super easy to make!
- First, peel and dice a 1lb sweet potato into small chunks.
- Next place them in a pot and cover them with water.
- Bring to a boil and boil under the potato are super tender and can be mashed easily with a fork.
- Drain and place into a bowl.
- Mash with a fork until smooth and creamy. (You can also blend if there are a lot of strings.
Ingredients Needed to Make Sweet Potato Biscuits
- All-purpose flour
- Baking powder, baking soda, & salt
- Granulated sugar
- Salted butter
- Butter-flavored shortening
- Fresh mashed sweet potatoes
- Heavy whipping cream
Cinnamon Sweet Potato Butter Ingredients
- 2 tablespoons powdered sugar
- 1/8 teaspoon cinnamon
- 1 tablespoon fresh mashed sweet potato
How To Make Sweet Potato Biscuits…In a Nutshell!
- First, make the sweet potato butter by combining all sweet potato butter ingredients. Set aside.
- Preheat oven to 450. F.
- In a large bowl sift together flour, baking powder, baking soda, salt, and sugar.
- Cut in shortening and butter.
- Stir in mashed sweet potatoes and heavy whipping cream until a wet dough forms.
- Turn dough out onto a floured surface.
- Fold the dough gently several times to create layers and then pat into a 1-inch thick rectangle.
- Cut out 12 biscuits and them in a pan, with sides touching.
- Brush the tops with heavy whipping cream.
- Bake for 12-14 minutes, broil the last minute to crate golden tops.
- Remove from oven and brush with the sweet potato butter.
- Serve hot.
Biscuit Making Tips
- Make sure all ingredients are super cold. A cold dough makes for the best sweet potato biscuits! Using cold ingredients will keep your biscuit dough cold as it’s getting prepared. Biscuits should always be cold when going into the oven. If the butter starts to melt before it gets into the oven the biscuits will not be as fluffy.
- Use a super sharp biscuit cutter. I’m guilty of using the realm of glass when I can’t find my biscuit cutters but this should b avoided. Biscuit cutters are designed to drive straight down into the dough which prevents the need of having to twist. Twisting the dough can create a seal that prevents the biscuits from rising.
- Keep the dough slightly wet. A slightly wet dough makes for the best sweet potato biscuits. Use just enough flour to knead the dough and to prevent it from sticking to your hands, but don’t overdo it.
- Can use baby food sweet potato puree instead of cooking a fresh sweet potato? Yes, if you use baby food puree make sure that it is stage 2 100% sweet potatoes with no other added ingredients. You may need to reduce the amount of heavy whipping cream. Just add the whipping cream into the dough a little at a time until you have a slightly wet dough.
- Can I freeze these sweet potato biscuits? Yes, these biscuits can be frozen, but like most biscuits, they are best enjoyed right out of the oven.
Happy Biscuit Making!
Get the Recipe: Sweet Potato Biscuits w/ Cinnamon Sweet Potato Honey Butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ¼ cup butter-flavored shortening
- ¼ cup salted butter, cold
- 1 cup mashed sweet potatoes ( Reserve 1 tablespoon), *see note*
- 1 cup heavy whipping cream, cold
Cinnamon Sweet Potato Butter (double if you want to serve the butter alongside the biscuits)
- 4 tablespoons butter, softened
- 2 tablespoons powdered sugar
- ⅛ teaspoon cinnamon
- 1 tablespoon mashed sweet potatoes
- In a large bowl sift together flour, baking powder, salt, and baking soda.
- Cut in shortening and butter using a pastry cutter until crumbly.
- Stir in mashed sweet potatoes and heavy cream until a dough forms.
- Turned the dough out on a floured surface, flour your hands and knead quickly and gently until the dough is smooth. (Sprinkle a little flour over the dough if needed to prevent it from sticking to your hands and surface, but not too much)
- Fold the dough into several layers to create layers in the dough and then flatten out into a 1-inch thick rectangle.
- Dip a 3-inch biscuit cutter into flour and cut out the biscuits. (Use a sharp biscuit cutter and be sure not to twist the cutter.)
- Place on to a baking sheet with the sides touching. (You can brush the tops very lightly with heavy whipping cream to help with browning if desired)
- Bake for 12-14 minutes.
- Make the cinnamon sweet potato butter but combining all of the ingredients in a bowl until creamy.
- Brush biscuits with the butter as soon as they come out of the oven.
- Serve hot or at room temperature with remaining cinnamon sweet potato butter. . (The sweet potato flavor is strongest once they have cooled and sat for a while.)
Very delicious.but didn’t rise all that much and no layers. Still good to eat!
Does boiling the 1lb of sweet potatoes give you the around the 1 cup mashed for this recipe? Sorry I’m a little confused would that 1lbs give you more then cup needed ?
This is my 2nd time making these. They are ALWAYS a hit!!!!
Thank you, from a fellow North Carolina girl! I’ll be making these for Thanksgiving. I LOVE your style.
I get your email. You are cute as a button and life is tooooo short to not enjoy your food! Keep those delicious recipes coming! THANKS!
Hello. Can the dough be prepared and frozen a week or 2 in advance of baking? Thank you.
The butter and shortening amounts appear to be incorrect:
¼ tablespoons butter-flavored shortening
¼ tablespoons salted butter, cold
How much should be in the recipe? They look delicious!
Whoops! Fixed it! Thanks for catching that!