Sweet Potato Biscuits


In this week’s Tuesdays with Dorie , Erin of Prudence Pennywise chose Sweet Potato Biscuits on page 26 of Dorie Greenspan’s book Baking: From My Home to Yours. It was supposed to be soft and creamy textured with flaky layers, but as you can see from the photo above, my biscuits didn’t even rise enough to have any flaky layer at all!  I suspect I must have added too much mashed sweet potato since I used 2 medium-sized boiled sweet potatoes instead of the 15-oz can listed in the recipe.  The recipe was simple enough with all purpose flour, baking powder, salt and spices like cinnamon and nutmeg (which we loved!!!).  Here is my tweaked version:


  • 2 cups all purpose flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1/4 tsp cinnamon powder
  • 1/4 tsp freshly ground nutmeg (this really made the biscuits delicious for us!!)
  • 1 tbs agave nectar
  • 3/4 stick unsalted butter, cold and cut into small pieces
  • 1 cup mashed sweet potatoes (I used 2 medium sized sweet potatoes, peeled, boiled and mashed)



  1. Preheat oven to 425F.
  2. In a bowl, whisk flour, baking powder, salt and spices. Add the butter pieces, rubbing and tossing until the flour resembles coarse sand or pebbly.
  3. Add the mashed sweet potatoes and toss gently with a fork until it forms a very soft dough.  Knead  3 or 4 turns, just enough to bring together.
  4. Turn dough in a flour-dusted work space and pat the dough or roll it until about 1/2 inch thick.  Using biscuit cutter or a cup, cut as many biscuits as you can and transfer to a baking sheet lined with parchment paper.  Gather the scraps and pat down and continue cutting biscuits.
  5. Bake biscuits for 14 – 18 minutes or until puffed and golden brown.  Cool in cooling rack for about 15 minutes before serving.

Notes:  According to Dorie, you can freeze the cut, unbaked biscuits for 2 months.  Freeze in baking sheets after cutting then wrap airtight.  They can be baked with out defrosting, adding a couple of minutes to the baking time.

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» MaryMoh said: { Oct 20, 2009 - 09:10 }

I love sweet potatoes. This would be a great biscuit to try. Looks gorgeous.

» Shirley said: { Oct 20, 2009 - 09:10 }

I will certainly give this one a shot!

» genny said: { Oct 20, 2009 - 11:10 }

seem soft and crunchy, and inside … beautiful!

» pamela said: { Oct 21, 2009 - 06:10 }

Mine didn’t rise much either. And while they tasted good, I didn’t fall in love with them. If I could perfect the biscuit making process, I would definitely follow Dorie’s suggestion and keep some unbaked biscuits in the freezer, ready for dinner any day of the week. They look very nice here.

» alwayswinner786 said: { Oct 21, 2009 - 08:10 }

To use potato in such a sweet way is something I really enjoy! I will definitely try this out.

» Amy said: { Oct 21, 2009 - 11:10 }

I like your modifications to the recipe — more spice and a hit of agave nectar. Great photo!

» Squeaky Gourmet said: { Oct 21, 2009 - 11:10 }

they look great to me! What do you pair them with?

» redkathy said: { Oct 21, 2009 - 12:10 }

Now I know what to do with those sweet potatoes!

» virtual chef said: { Oct 21, 2009 - 01:10 }

Squeaky Gourmet: I just smeared them with jam, honey and have them with tea! My husband loved it with smoked salmon (I’m still trying to taste that in my mind!)..!

» virtual chef said: { Oct 21, 2009 - 01:10 }

Pamela: you really can taste the sweet potato and mind tasted really “heavy” instead of the light, flaky biscuit i was expecting..!

» Margaret said: { Oct 21, 2009 - 08:10 }

Well, yours rose more than mine, and I didn’t ahve flaky. I had flat and ….

» Bread and Jam said: { Oct 26, 2009 - 10:10 }

I am picturing these covered in butter or honey with a glass of iced tea. :) I think these would also be an easy side for Thanksgiving this year. A nice change from the standard dinner rolls. Thanks for sharing!

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