Skip to main content
Epicurious

Sweet Potato Biscuits

By Jennifer Iserloh

1.7

(3)

Image may contain Plant Food Produce Furniture Table and Dining Table
Sweet Potato BiscuitsLisa Hubbard

They're flakier and lighter than your usual biscuits because we've replaced some of the butter with the carotenoid-filled root vegetable. Stash any extras for a hearty Black Friday breakfast.

Recipe information

  • Yield

    Makes 8

Ingredients

1 medium sweet potato (about 5 ounces)
1 1/4 cups whole-wheat biscuit mix
2 tablespoons chilled unsalted butter, cubed
1/2 cup lowfat buttermilk
1/4 teaspoon ground allspice

Preparation

  1. Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside. Heat oven to 400°F. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12" x 4" rectangle. Cut into 8 rectangles with a serrated knife and separate slightly. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.

Nutrition Per Serving

Per serving (per biscuit): 124 calories
5 g fat
3 g saturated)
15 g carbohydrates
2 g fiber
3 g protein
#### Nutritional analysis provided by Self
TagsBiscuitPastriesSweet PotatoPotatoRoot VegetableVegetableSideDinnerBrunchNut FreeVegetarianEasy5 Ingredients or FewerBaking

See Related Recipes and Cooking Tips

Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.