It’s autumn, so I’m incorporating sweet potatoes and pumpkin into everything. Why? These sweet potatoes provide a subtle sweetness, bright orange color, and extra nutrients. These Sweet Potato Biscuits are moistened and tender thanks to the sweetness of the sweet potatoes. These Sweet Potato Biscuits are easy to make and a great addition to your weekend breakfast or Thanksgiving dinner.

What do they taste like??

These biscuits taste just like regular biscuits but have a subtle earthy sweetness. They have a warm autumn taste due to the small amount of nutmeg added to the dough. These biscuits are similar to regular biscuits bit more special.


These biscuits don’t have a lot of sweetness, so that they would be great with a sweet or savory dish. These biscuits are great for breakfast with eggs, sausage, butter, and maple syrup (or honey). They’re also great for a side dish, such as chili, a pot roast, or Thanksgiving dinner.


Absolutely! You can freeze biscuits. You can freeze half of the biscuits if you’re cooking for yourself. Your sweet potato biscuits can be frozen either before or after baking.

If you want to freeze the cookies before baking, place them on a parchment-lined baking sheet. Once solid, transfer to a freezer bag. Then, you can bake as many as you need straight from the freezer. You will only need to bake them for a few more minutes.

After baking, cool down to room temperatures before freezing. After they have cooled, please put them in a freezer bag and then place them in the freezer. They will keep in the freezer for approximately three months.


Nope. Because it was quick and easy, I used the microwave to cook the sweet potato. The sweet potato can also be baked if desired. However, this will take about 45 minutes to prepare the recipe. Bake the sweet potato at 400 degrees for 45 minutes or until it becomes soft. The sweet potato can be boiled, diced, and peeled. However, this will make the biscuit dough moister, so you might need to use less milk.


Sweet Potato Biscuits are a subtly sweet take on a traditional, making them the perfect fall addition to your Thanksgiving dinner or weekend brunch.

Prep time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes


  • 1 lb. sweet potato ($1.29)
  • Divided into 2.25 cups all-purpose flour ($0.23)
  • 1 Tbsp baking flour ($0.12)
  • 1 Tbsp sugar ($0.02)
  • 3/4 tsp salt ($0.02)
  • 1/4 tsp ground nutmeg ($0.02)
  • 8 Tbsp butter, frozen (1 Stick) ($1.04)
  • 1 cup whole milk (0.32)


  • Use a fork to poke the skin of the sweet potatoes several times. The sweet potato should be placed on a microwave-safe plate. Microwave on high for five minutes. Use the fork to puncture the sweet potato’s thickest portion after five minutes. Microwave for another 1-2 minutes or until it is soft throughout.
  • The microwave will heat the sweet potato, so be careful. As you remove the skin from the sweet potato, grab a towel and scoop the flesh out. Place one cup of sweet potato in a large bowl. The fork can be used to mash the sweet potatoes until they are smooth. Allow it to cool.
  • Pre-heat the oven to 400oF. Combine 2 cups of all-purpose flour, 1/4 cup sugar, salt and nutmeg in a large bowl. Mix all ingredients until well combined.
  • To grate the butter frozen into the bowl, use a cheese grater. When you reach the end of the stick, be careful to protect your fingers and knuckles. Mix the grated butter and flour until well combined.
  • Mix the milk and mashed sweet potatoes in a bowl. Mix the milk and sweet potato by stirring or whisking until well combined. You can have small pieces of sweet potato.
  • Finally, add the sweet potato mixture to the bowl with butter and milk. Mix the dry and wet ingredients until you get a cohesive dough. To achieve the desired consistency, sweet potatoes may differ in moisture content. You might need to add more flour or milk. The dough for biscuits should be slightly sticky but not too wet to become glossy. Add a few tablespoons of milk to ensure the dough does not form a single ball. Dust it with the flour you reserved if it is too wet.
  • Place the dough on a floured surface. The dough should be flattened to a 1-inch thickness. Use a cutter or glass to cut the biscuits out of the dough. Take the scraps of dough and shape them into a 1-inch circle. Cut more biscuits. Continue this process until you have no more dough. Place the cut biscuits onto a parchment-lined baking sheet.
  • Bake the biscuits for 20 minutes or until golden brown. Serve warm with butter or maple syrup.


Serving Size: 1 Serving Calories: 233.57 Kcal Carbohydrates: 31.11 G Protein: 4.29 G Fat: 9.94 g Sodium : 356.33 mg Fiber: 1.91 g

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