Sweet Potato Biscuits

These biscuits have been present at almost every major family holiday and party for as long as I can remember. When I went through my very brief food aversion phases (I didn’t like shrimp or mashed potatoes for a few hot seconds, clearly illustrating that CHILDREN ARE NUTS), sweet potatoes made it onto the “I will not eat this if my life depends on it” list. Despite this firm anti-sweet potatoes position, I wanted to eat these biscuits for every meal. They’re some of the first things I learned to make in the kitchen, and in college I’d insist on driving back from Richmond with a batch wrapped in foil to stuff in my dorm’s mini-fridge. I have made them multiple times in every apartment I’ve lived in in New York, and the recipe is the one people ask for most frequently. They’re awesome, and they’re kind of foolproof: I’ve made them by hand, with an electric mixer, and in a food processer (Mère Sweets’ method of choice). You can make them big for sandwiches or tiny for cocktail parties.  You can even make the dough and cut them out ahead of time, freeze them on a cookie sheet for two hours, and then dump them in a freezer ziplock bag to have on hand to pop in the oven at the drop of a hat. If you get a good salty country ham, and you do not slice it thin and eat it on these biscuits, then you are a damn fool (although leftover Thanksgiving turkey is also acceptable).

There are a few things that can, well, not ruin them, but alter them and make them slightly less magnificent, and unfortunately one of them is out of your control: your potatoes. You want the bright, deep orange beauties that I sometimes see called “Garnet Yams”. They have provided the most consistent results for me, as well as the best color.  Sometimes, for whatever reason, your biscuits won’t be as moist or flavorful as they’ve been before, and it’s okay. It’s not you; it’s your potatoes (it’s not you; it’s your bra. THIS BLOG COMES FULL CIRCLE!). The one thing that IS in your control, however, is your baking powder, and I will shout this so you always remember it: ALUMINUM-FREE. Check your labels. Clabber Girl is an adorably retro/beloved baking powder brand, and we had it in the house in Virginia once, and when our biscuits tasted bitter and turned kind of green-ish, I read the label on the baking powder. Yep, aluminum. For best baking results no matter what, always make sure your baking powder is aluminum free. And now, the best things ever:

Sweet Potato Biscuits
From Mom, by way of Blue Pete’s Restaurant in Virginia Beach

1 ½ cup mashed sweet potatoes, baked (directions below) and still warm (about 2-3 medium potatoes)
½ cup granulated sugar
½ cup unsalted butter
2 tbsp. whole milk, cream, or ½ and ½ (don’t use skim or low-fat milk; it’ll make your biscuits dry)
3 ½ to 4 cups flour
1 tsp. table salt
4 ½ tsp. baking powder
1 tbsp. cinnamon

Preheat the oven to 400 degrees Fahrenheit. Place sweet potatoes on a rimmed baking sheet lined with foil, and bake until they’re quite soft and tender when pierced with a fork, anywhere from an hour to an hour and a half, depending on size. (Mom wraps each potato individually in foil, which I did not realize until this Thanksgiving, but since I’d been baking them unwrapped for about five years before then, I think we can safely say either method works).

Allow to cool for about 15-20 minutes, then peel and mash with a fork. Measure out 1 1/2 cups of mashed sweet potato and reserve the rest for dinner (yum).

Mix the sweet potatoes, sugar, butter and milk in a large bowl, with an electric mixer (paddle attachment), or pulse in the bowl of a food processor until combined.

Sift together the flour, salt, baking powder and cinnamon. Blend dry ingredients into the potato mixture. Knead/pulse until the dough just barely doesn’t stick to your fingers.


Gather the dough into a ball and transfer to a floured work surface.  Roll out the dough to about ½ inch in thickness. Using a juice glass or a round cookie cutter dipped in flour, cut out the biscuits and place them on a cookie sheet lined with parchment paper, very closely spaced together.


You’ll want to go as easy on the flour as possible, just enough to keep the dough from sticking to everything. Use too much, and the biscuits will get tough and dry.

Bake on the middle rack for 14-16 minutes (if your biscuits are coming from the freezer, you’ll need to add a few minutes to the baking time). Serve warm, or allow to cool and store in an airtight container at room temperature.


Biscuits heading from the freezer to the oven.  Your guests will be dazzled.

Seriously, these make ham biscuits so good you’ll want to weep.  I recommend a good, salty country ham.  They’re also delicious with apple butter or honey butter.


The cinnamon gives these a distinctly Autumnal vibe, but if you’re looking for a variation for Spring/Summer, Mom recommends omitting the cinnamon and substituting 1-2 tbsp. finely minced fresh rosemary.

* * * * *

Seriously, how could I not go for this?

“Cracked Cinnamon Jumper” by Zinke. Available at Anthropologie.

Orange-colored cinnamon biscuits, meet orange-colored cinnamon LACY ADORABLENESS.  Smaller-busted ladies, please rock the hell out of this for me.

Oh swoon. So pretty, so sexy.

It’s also available in navy and cream on the Zinke website, along with their other beautiful silk and lace lingerie, bralettes, loungewear, and completely amazing swimwear.  Go get yourself a treat, and have a biscuit.

*Note: I am neck-deep in a major work project this week, and this post has been pre-scheduled. My responses may be limited or nonexistent until the project is over.

13 Comments on Sweet Potato Biscuits

  1. Laurie
    November 5, 2012 at 8:31 am (10 years ago)

    Yum!!! I would do the honey butter with these, for sure.

    As for the lacy thingy…not my color, but beautiful all the same…I imagine someone with chestnut brown hair and a lovely, feminine, womanly figure wearing this…and totally looking awesome 🙂

    Love your blog!!!

    • Sweets
      November 8, 2012 at 10:19 pm (10 years ago)

      Thank you Laurie!

  2. thelingerielesbian
    November 5, 2012 at 11:19 am (10 years ago)

    I have always had an aversion to sweet potatoes– and yet these look absolutely delicious! As a small-busted lady, I would love to rock that Zinke bodysuit for you (although I feel like I’m a little too pink and white for the orange– navy might be a better color for me– although you never know).

    I baked so many things this weekend! I should do a baking post for my blog too (unless you think I’m stealing your awesome idea).

    • Sweets
      November 8, 2012 at 10:18 pm (10 years ago)

      Oh my gosh! You should TOTALLY do a baking post! I’m loving how globally you think about lingerie– the recent art and history posts have been some of my favorite things I’ve ever read. I really, really like the navy lace version of the jumpsuit– it’s elegant and flirty at the same time.

  3. windiegardie
    November 5, 2012 at 12:34 pm (10 years ago)

    Mmmm, anything that includes sweet potatoes and cinnamon is right up my ally. Some nutmeg might ne nice too, not to mess with what sounds like perfection in biscuit form though.

    I’m often tempted by those little lacy things because I find at my size I’m kind of riiight in between big and small. Depending on how I dress and what bra I wear I can look downright flat chested or quite busty. I think I could pull it off, but things would be a tad bouncy. 😛 Make it forest green and I’d wear it for sure.

  4. Mary
    November 5, 2012 at 4:32 pm (10 years ago)

    Testimony: These are the best biscuits ever. For years now I have been scarfing down an embarrassing number of these puppies at every opportunity, hoping the Sweets family will all think the plate magically emptied itself.

    • Sweets
      November 8, 2012 at 10:15 pm (10 years ago)

      No, see, that’s the thing about Sweet Potato Biscuits: they magically disappear. It is the STRANGEST THING. I’m glad you noticed it too. 🙂

  5. Mary Frances
    February 15, 2013 at 12:01 pm (10 years ago)

    Sweets, I have the day off today, and I am making these biscuits as we speak 🙂 Thanks so much for the post!

    • Sweets
      February 15, 2013 at 12:33 pm (10 years ago)

      Yay, day off! Yay biscuits! Yay holy-pants-your-daughter-is-a-whole-walking-person, eating-brie-like-a-boss-and-looking-fabulous-whilst-doing-so.

  6. Mary Frances
    May 11, 2013 at 7:09 am (10 years ago)

    Do you know how many times I’ve made these, Sweets? Because it is a lot (in fact, I’m making them now for E’s second birthday party!). Thank you so much for sharing this recipe!

    • Sweets
      May 11, 2013 at 11:08 am (10 years ago)

      I love you. Happy 2nd birthday, beautiful E! (I know, I’m late)


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  1. […] of Sweet Nothings shared a recipe for sweet potato biscuits that has my mouth watering.  My local NC readers will appreciate this, especially because roughly […]

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