Sweet Potato Biscuits Recipe

I absolutely love sharing this Sweet Potato Biscuits Recipe because it brings such a cozy, comforting vibe to any meal. Whether you’re craving a fluffy, tender biscuit for breakfast or want a warm side for your dinner table, these biscuits strike the perfect balance—moist, lightly sweet, and totally satisfying. You’ll find they’re surprisingly simple to whip up, especially with the sweet potato lending natural sweetness and a soft crumb that just melts in your mouth.

When I first tried this recipe, I immediately noticed how the sweet potato adds depth without making the biscuits heavy or dense. They work brilliantly for weeknight dinners, holidays like Thanksgiving or Christmas, or really anytime you want to impress guests with minimal fuss. The best part? You don’t need a long list of ingredients, making it convenient when you want something tasty fast. I promise, after you try this Sweet Potato Biscuits Recipe once, it’ll become a treasured staple in your kitchen.

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Biscuits Recipe plays a unique role in giving you tender, flavorful biscuits. Selecting fresh, quality items will really elevate your final result, and I’m sharing some tips to make shopping easier.

• Sweet Potato: Use a medium, cooked sweet potato either mashed or pureed for smooth texture and natural sweetness.
• Plant-Based Milk: Unsweetened almond, soy, or oat milk all work well here—just avoid anything flavored or sweetened.
• Salt: Enhances flavor balance, don’t skip it even though these are lightly sweet biscuits.
• All-Purpose or Whole Wheat Flour: I usually go for all-purpose to keep things light, but whole wheat adds a nice nuttiness and fiber.
• Baking Powder: This is what makes the biscuits rise and get fluffy—make sure it’s fresh and active!
• Vegan Butter or Coconut Oil: Cold and cut into pieces to create a tender, flaky texture; coconut oil adds subtle coconut aroma if you like that.

Variations

I love how flexible this Sweet Potato Biscuits Recipe is, and I often tweak it depending on my mood or what’s in my pantry. Feel free to make this your own by experimenting with mix-ins or dietary tweaks—you’re bound to find a version you adore.

• Herb-Infused Biscuits: Adding chopped fresh rosemary or sage gives these biscuits a lovely earthy note—perfect for fall meals.
• Gluten-Free Swap: I’ve had success using a gluten-free all-purpose flour blend; just watch the dough consistency—it might need a splash more milk.
• Maple Drizzle: For breakfast, a light drizzle of maple syrup on warm biscuits makes a gorgeous sweet touch.
• Spiced Version: Adding cinnamon, nutmeg, or a pinch of cayenne can add warmth and a little kick to your biscuits.

How to Make Sweet Potato Biscuits Recipe

Step 1: Prep Your Sweet Potato and Wet Ingredients

Start by preheating your oven to 400°F (200°C). While that warms up, mash or puree your cooked sweet potato until it’s completely smooth—no lumps here! Then whisk in the plant-based milk until the mixture is silky. This wet base is the heart of your biscuits, so get it nice and creamy before moving on.

Step 2: Mix Dry Ingredients and Cut in Vegan Butter

In a separate bowl, sift together the salt, flour, and baking powder. This step ensures even distribution, so your biscuits rise evenly. Now, cut cold vegan butter into small cubes and use a pastry cutter or your fingers to blend it into the flour mixture until it looks like coarse crumbs. The chunks of butter create pockets, giving these biscuits that dreamy flakiness.

Step 3: Combine and Form the Dough

Fold the dry flour mixture into the sweet potato mixture bit by bit. Knead gently just until it comes together—overworking will make the biscuits tough, so keep it light and easy. The dough should be soft but not sticky, like a thick drop biscuit batter. Use an ice cream scoop or spoon to portion dollops onto a greased or parchment-lined baking sheet, then lightly press each dollop down.

Step 4: Bake and Cool

Place the tray in your preheated oven and bake for 20 minutes. You’ll want to see gently golden tops and a firm texture when you lightly press the biscuits. Once done, let them cool slightly on the pan before transferring to a wire rack—this resting helps avoid squishy bottoms and keeps the biscuits tender inside.

How to Serve Sweet Potato Biscuits Recipe

Garnishes

I love serving these biscuits with a generous spread of vegan butter tossed with fresh herbs or a touch of garlic. You can also add a drizzle of maple syrup or a spoonful of jam for a sweet contrast that really makes the sweet potato shine. Personally, a sprinkle of flaky sea salt on top right out of the oven takes them over the edge.

Side Dishes

They’re a perfect companion to soups—especially butternut squash or tomato bisque—and the ultimate side for hearty salads or roasted vegetables. My family goes crazy when I serve these alongside vegan chili or stuffed bell peppers for a comforting bowl meal.

Creative Ways to Present

For holiday dinners, I arrange the biscuits on a rustic wooden board surrounded by small bowls of vegan honey, flavored butters, and chutneys. For a brunch party, layering warm biscuits in a basket wrapped with a linen napkin makes a cozy, inviting centerpiece. I once stuffed them with sautéed greens and vegan cheese for a fun handheld treat—highly recommend trying it at least once!

Make Ahead and Storage

Storing Leftovers

I usually store leftover biscuits in an airtight container at room temperature for up to two days. If I need longer, I pop them in the fridge wrapped in foil; they stay moist but can firm up a bit, which is easily fixed when reheating.

Freezing

This Sweet Potato Biscuits Recipe freezes beautifully. After baking and cooling completely, I wrap each biscuit individually with plastic wrap and place them in a zip-top freezer bag. They keep well for up to 3 months—great for prepping in advance for busy weeks or unexpected guests.

Reheating

My favorite way to bring biscuits back to life is by warming them in a 350°F oven for about 10 minutes, wrapped in foil to keep moisture in. You can also microwave briefly, but be sure to cover them with a damp paper towel to avoid dryness. This method preserves fluffiness and prevents that dry, crumbly texture you don’t want.

FAQs

Final Thoughts

This Sweet Potato Biscuits Recipe holds a special place in my kitchen because it’s a simple way to add warmth and soul to any meal. I love how forgiving it is, especially for those days when you want to bring homemade goodness with minimal effort. Trust me when I say these biscuits will quickly become your go-to for comfort, celebrations, or even casual weekend breakfasts. Give them a try—you’ll be so glad you did!

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