These Sweet Potato Biscuits are a delicious addition to any dinner table. Add a pop of color and flavor to buttermilk biscuits with sweet potato puree!
Thanksgiving is around the corner. Instead of the traditional sweet potato casserole, how about trying something new? Swap out your usual Thanksgiving sweet potato dish for this fluffy sweet potato biscuits!
This recipe takes your standard buttermilk biscuits to another level. The addition of mashed sweet potato adds moisture and richness. A touch of warmth and spice is provided by cinnamon, nutmeg, and maple syrup.
These sweet potato biscuits would be lovely with spiced honey butter. Make a double batch and use them to make leftover turkey sliders the following day!
What’s the easiest way to cook sweet potatoes?
The easiest way to cook sweet potatoes is in the microwave! I first mentioned the microwave method in the recipe for these Sweet Potato Pancakes. The cooking process takes about 6 to 8 minutes in the microwave instead of an hour in the oven.
After cooking, the sweet potatoes need to cool down before being mixed into the biscuit dough. The sweet potatoes can be cooked ahead time of time and kept chilled in the fridge until you’re ready for biscuits!
Alternatively, you can also used canned sweet potato puree.
How to mix and knead sweet potato biscuit dough:
Just like with scones and pie dough, it is important to work with cold ingredients! Whisk together the dry ingredient and toss in the cold butter chunks. Cover the bowl and let it chill in the freezer for a few minutes until cold.
The dry ingredients in this recipe are bound together by a wet mixture of buttermilk, maple syrup, and cold mashed sweet potatoes. It is best to combine the wet mixture using an immersion blender or food processor. It will be a thick paste.
The secret to great biscuits is in the mixing. Over-mixing the dough will create a tough and dense biscuit because of the development of too much gluten. In the same respect, under-mixing will not create enough layers and your biscuits won’t be fluffy.
For this reason, I don’t recommend using a stand mixer or electric hand mixer with making biscuits. Simply use a sturdy spatula to combine the ingredients and finish mixing everything by hand.
Tips for punching out biscuit rounds:
Flour the biscuit cutter (or round cookie cutter) well. Press straight down into the dough and lift the cutter straight up. Do not twist the cutter! Twisting seals the edges of the dough, preventing the biscuit from rising to it’s max height during baking.
If you’re looking for more unique biscuit recipes, you might like to try these Pumpkin Biscuits or Cheesy Cheddar Biscuits. For a sweet biscuit, these Whole Grain Berry Biscuits are tasty and these Funfetti Biscuits are so cute! Pumpkin Biscuits are delicious to try too.
Sweet Potato Biscuits
- 2 small sweet potatoes
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 6 tablespoons cold unsalted butter, cut into tablespoons
- 1/2 cup buttermilk cold
- 2 tablespoons maple syrup
- 1 tablespoon melted butter, for brushing tops
- Scrub the sweet potatoes under running water. Pat dry. Pierce with fork all over. Place on microwave safe plate. Microwave at 2 minute intervals until completely soft. Flip the sweet potatoes during 1-minute intervals to ensure even cooking. A medium sized sweet potato will take about 6 minutes.*
- Remove the sweet potato skin and mash until smooth. Set aside to cool. (To speed process up, allow to chill in the fridge or freezer.)
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking powder, salt, baking soda, cinnamon, and nutmeg. Toss in butter. Cover bowl and place in the freezer for 5 to 8 minutes, or until the ingredients are cold.
- Using an immersion blender (or food processor fitted with a blade attachment), combine the buttermilk, maple syrup, and 1 cup of the cooled, mashed sweet potato until smooth. The mixture will be very thick. Scrape down the sides of the bowl as needed to ensure thorough mixing.
- Remove the dry ingredients from the freezer. Using a pastry blender (or two forks), cut the chilled butter into the dry ingredients until the mixture resembles crumbly, coarse sand. Add the buttermilk-sweet potato mixture. Using a sturdy spatula, fold the mixture together until the dough forms a "shaggy mess."
- Dump the mixture onto a lightly floured work surface. Gently knead the mixture together until the dough comes together. Pat the dough into a rectangle about 1/2-inch thick. Use a well floured 2 1/4-inch biscuit cutter to punch rounds.
- Arrange the biscuits on the preparing baking sheet, spacing them about 2-inches apart. Lightly brush the tops of the biscuits with melted butter. Bake for 22 to 25 minutes, or until the biscuits have risen and are golden in color. Transfer to a wire rack and let cool slightly. Serve warm with butter.
- Roasted Sweet Potatoes: Alternatively, roast the sweet potatoes in a 400 degrees F oven for 50-60 minutes until soft.
- Mashed sweet potato can be prepared ahead of time and stored in the fridge for up to three days.