Sweet Potato Biscuits

Breads made with root vegetables are common in the Caribbean, home to so many of the early Lowcountry settlers. This rich and doughy biscuit adds color, texture, and flavor to the dinner plate; this is not a breakfast bread.


  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups soft southern (all-purpose) flour, plus a little extra for dusting
  • ¾ cup cold mashed cooked sweet potatoes
  • cup buttermilk
  • 4 tablespoons (¼ cup) unsalted butter, melted


Preheat the oven to 425°. Sift the dry ingredients together into a mixing bowl. In another bowl, combine the sweet potatoes, buttermilk, and butter. Add the wet ingredients to the dry and mix with a rubber spatula until all of the ingredients are combined.

Dust a work surface with flour and turn the dough out onto it. Lightly work the dough with the fingertips only until it is evenly blended. Roll out the dough about ½-inch thick and cut into ten 2-inch biscuits using a clean metal biscuit cutter dipped in flour and a quick, clean motion. Do not reroll the scraps, as this is a very dense dough that becomes rubbery as it is worked. Place the biscuits on an ungreased cookie sheet and bake for 12 to 15 minutes, until the tops just begin to brown lightly. Serve immediately.