Sweet Potato Biscuit
Sweet potato biscuits offer a tender, flavorful treat with a subtle sweetness and moist texture, perfect for breakfast or snacks. Their warm, comforting aroma and soft crumb make them a delightful choice for family gatherings or cozy weekends, pairing beautifully with honey or molasses.
Ingredients
Instructions
- Boil and mash the sweet potato until free from lumps.
- Sift the flour, salt, and baking powder together.
- Add the mashed sweet potato and cut in the shortening until the mixture resembles coarse crumbs.
- Mix in the egg and milk to form a light dough.
- Roll out the dough a little thinner than ordinary biscuits.
- Cut into biscuit shapes and place on a baking sheet.
- Bake at 425°F (220°C) for about 12 to 18 minutes until golden brown.
- Serve hot with molasses.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you don’t have shortening, butter or coconut oil can be used as substitutes. To ensure your biscuits are fluffy, avoid overworking the dough once you add the wet ingredients. If you have leftover sweet potato, try using it in other recipes like Cherry Oatmeal for a nutritious twist.
Serving Suggestions
Serve these sweet potato biscuits warm, slathered with butter or molasses for a delightful contrast. They pair wonderfully with savory dishes like fried chicken or a hearty vegetable soup, making them a versatile addition to any meal. Enjoy them alongside Southern Chocolate Pecan Pie for a complete Southern-inspired feast.
Storage & Reheating
Store leftover sweet potato biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place the biscuits in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through, helping to restore their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Biscuit contains roughly 113 calories, with 2g protein, 18g carbohydrates, and 4g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1174mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potato instead of fresh?
Yes, you can use canned sweet potato puree. Just make sure to drain any excess liquid to avoid a soggy dough. One cup of canned sweet potato should work well in this recipe.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and firm to the touch. You can also insert a toothpick in the center; it should come out clean if they are fully baked.
Can I freeze these biscuits for later use?
Absolutely! You can freeze the uncooked biscuit dough. Shape the biscuits, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).