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Sweet Potato Biscuits


Breads and Biscuits

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  • 2 cups all purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 TBSP baking powder
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon, divided
  • 1/2 cup cold butter, cut into pieces
  • 1/2 cup cooked, mashed sweet potatoes
  • 1/2 cup cold whipping cream
  • parchment paper
  • vegetable cooking spray
  • 2 TBSP shipping cream
  • 2 tsp granulated sugar


Servings 1
Preparation time 20mins
Cooking time 40mins


Step 1

Preheat oven to 450
Stir together first 4 ingredients and 1/2 tsp cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles smal peas and dough is crumbly. Freeze 5 minutes.
Stir together sweet potatoes and 1/2 cup whipping cream. Add to flour mixture, stirring just until dry ingredients are moistened.
Turn out dough onto a lightly floured surface (mixture will be crumbly); knead 1 minute. Pat dough into a 3/4 inch thick circle. Cut dough with a well-floured 2 1/2 inch round cutter, rerolling scraps as needed.
Line baking sheets with parchment paper; lightly grease paper with cooking spray. Place biscuits 2 inches apart on prepared baking sheets. Brush tops of biscuits with 2 TBSP whipping cream.
Stir together granulated sugar and remaining 1/ 2tsp cinnamon. Sprinkle dough rounds with sugar mixture.
Bake at 450 for 13-15 minutes or until golden brown.


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