Sweet Potato Biscuit Recipe

I’m always looking for new recipes that use extra veggies or fruits for a little extra dose of healthy when we don’t even think about it. This old fashioned Sweet Potato Biscuit recipe is a perfect fit!

Sweet Potato Biscuits

This is a great recipe to make for the holidays, either in place of traditional biscuits, or you can make these with your leftover sweet potatoes from the holiday meal (they are perfect for that!). Top these with some melted butter or a drizzle of honey for a sweet treat.

–Looking for ideas for leftover turkey? Check out these Turkey and Feta Quesadillas.

Sweet Potato Biscuit Recipe

What You Need:

• 2 cups All Purpose or Wheat Flour (or Gluten Free Flour)
• 4 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/3 cup Butter
• 1/3 cup Oil
• 1 cup mashed or pureed Sweet Potatoes
• 2 Tablespoons Milk

In a bowl, mix together the flour, baking powder, and salt until combined.

Add in the butter, oil, sweet potato, and milk. Mix until well blended.

Drop by muffin scoop into a greased 9×13 baking dish. The biscuits can be somewhat close together if you want them to be softer, but move them further apart for a crispy biscuit. Bake at 400 degrees for 15 minutes or until slightly brown on the tops (gluten free biscuits will take a bit longer).

For a dairy free version: Use Coconut Butter or Coconut Cream Concentrate (Where to Buy) instead of the butter and Rice, Coconut, Almond, or any other non-dairy milk in place of the milk.

These are so simple and only take about 30 minutes to make, start to finish. We’ve enjoyed them for a side dish or even just for breakfast!

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Sweet Potato Biscuit Recipe

Ingredients

• 2 cups All Purpose or Wheat Flour or Gluten Free Flour
• 4 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/3 cup Butter
• 1/3 cup Oil
• 1 cup mashed or pureed Sweet Potatoes
• 2 Tablespoons Milk

Instructions

1. In a bowl, mix together the flour, baking powder, and salt until combined.
2. Add in the butter, oil, sweet potato, and milk. Mix until well blended.
3. Drop by muffin scoop into a greased 9x13 baking dish. The biscuits can be somewhat close together if you want them to be softer, but move them further apart for a crispy biscuit.
4. Bake at 400 degrees for 15 minutes or until slightly brown on the tops (gluten free biscuits will take a bit longer).

Recipe Notes

For a dairy free version: Use Coconut Butter or Coconut Cream Concentrate (Where to Buy) instead of the butter and Rice, Coconut, Almond, or any other non-dairy milk in place of the milk.

Freezing Sweet Potato Biscuits

If you want to make these ahead of time you can simply mix up the dough, place in a pan, and freeze them until you want to bake them. You will need to thaw them before baking or bake for an extra 10 minutes if you are making the frozen version.

Looking for more delicious recipes that use sweet potatoes? Here are a few to try:

Sweet Potato Toddler Snacks

Easy Sweet Potato Apple Recipe

Canning Sweet Potatoes

You might also enjoy these Creative Ways to Use Up the Leftovers.

Trying to plan better, more frugal meals for your family so that you always have a warm meal on the table and aren’t wasting money at the grocery store? You’ve got to check out my ebook Meal Planning Made Simple. Even if you thought meal planning didn’t work for your family, this ebook will help you find the perfect fit for your family’s style.

What are some of your favorite ways to use holiday meal leftovers?

This Sweet Potato Biscuit Recipe was originally published on Little House Living in November 2014. It has been updated as of November 2019.