Skip to Content
Menu

Homemade Sweet Potato Biscuits

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated May 5, 2020
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Make life a little sweeter by adding this versatile root vegetables to your next batch of biscuits: sweet potatoes! These homemade sweet potato biscuits are light, flakey and definitely worth the time required to make them. While the dough only needs 30 minutes of hands-on prep time to make, the biscuits require a total of around five hours to rise before they are ready to bake and enjoy. We love how versatile these sweet biscuits are—they can easily be enjoyed as part of a brunch spread, alongside a savory slow-cooker dinner or even as a subtly sweet addition to your Thanksgiving table.

Homemade Sweet Potato Biscuits

  • Prep Time 30 min
  • Total 5 hr 20 min
  • Servings 24
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 package regular active dry yeast
  • 1/4 cup warm water (105°F to 115°F)
  • 1 can (15 oz) sweet potatoes in syrup, drained, mashed
  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
  • Step 
    2
    In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
  • Step 
    3
    Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
  • Step 
    4
    Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
  • Step 
    5
    Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.

Nutrition

80 Calories
3g Total Fat
1g Protein
13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Total Fat
3g
0%
Saturated Fat
2g
0%
Sodium
110mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved