Sweet Potato Biscuits

Sweet Potato Biscuits
Servings: 12 Yield: 12 biscuits Active Time 20 mins Total Time 45 mins


  • 1 medium sweet potato (12 oz.)
  • 2 cups all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup vegetable shortening
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 cup buttermilk

Make It

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Prick sweet potato all over with a fork. Place the sweet potato and 1/4 cup water in a microwave safe dish. Cover with plastic wrap. Microwave for 6 to 7 minutes or until fork tender. Let cool. Peel sweet potato; discard skins. Mash sweet potato flesh with a fork or potato masher (you should have about 1 cup).

3. In a medium bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Using a pastry blender, cut in shortening and butter until mixture resembles coarse crumbs. Stir in the potato and buttermilk just until mixture begins to come together.

4. Turn dough out onto a floured surface. Knead dough by folding and gently pressing it just until dough holds together. Roll or pat dough into an 10x5-inch rectangle, about 3/4-inch thick. Cut the dough into 12 smaller rectangles, then carefully transfer them to the prepared baking sheet. Bake until the bottoms of the biscuits are golden, about 25 minutes. The biscuits will be quite soft, but they will firm up as they cool.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 211, Fat, total (g): 13, chol. (mg): 10, sat. fat (g): 5, carb. (g): 22, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 3, Trans fatty acid (g): 1, fiber (g): 1, sugar (g): 4, pro. (g): 3, vit. A (IU): 1691, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 40, Cobalamin (Vit. B12) (µg): , sodium (mg): 151, Potassium (mg): 66, calcium (mg): 40, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.