Sweet Potato Biscuits

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Handle this dough with an especially light touch for flaky, tender biscuits. Mashed baked sweet potatoes help to make the biscuits deliciously moist. You’ll need two large sweet potatoes to have enough mashed.


  • 2 cups unbleached (all-purpose) flour
  • 1 tablespoon baking powder
  • tablespoons firmly packed light brown sugar
  • ½ teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • cups mashed baked sweet potatoes
  • 3 tablespoons lowfat milk, or more as needed


    1. Heat the oven to 425°F.
    2. Combine the flour, baking powder, brown sugar, and salt in a large bowl and stir to blend. Add the butter and cut in until crumbled.
    3. Stir the sweet potatoes and milk together until blended. Add to the flour mixture and mix with a fork until dough begins to hold together. Add additional milk, 1 tablespoon at a time or as needed, until a soft dough forms. Turn out on a piece of wax paper and pat to a thickness of ¾ inch. Use a floured -inch biscuit cutter or glass to cut out rounds of the dough. Transfer to a nonstick baking sheet.
    4. Bake until biscuits are golden brown, 13 to 15 minutes. Serve warm.