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Thomas Jefferson's Sweet Potato Biscuits


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  • 5 cups all-purpose flour
  • 1 cup light brown sugar - (packed)
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 cup solid frozen vegetable shortening
  • 2 cups mashed roasted sweet potatoes cooled
  • 1 cup heavy cream plus more if needed
  • 1/2 cup coarsely-chopped pecans


Servings 2


Step 1

Preheat oven to 425 degrees.

In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice. Add the shortening and cut in with 2 knives or hands until crumbly.

In another bowl combine sweet potatoes, cream and pecans. Make well in dry ingredients and add potato-cream mixture. Mix to combine.

Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter.

Place biscuits 1-inch apart on ungreased baking sheets. Bake for 5 minutes, then turn down temperature to 375 and bake for another 10 to 15 minutes until golden brown. Serve warm or let cool on a wire rack until room temperature.

This recipe yields about 2 dozen biscuits.

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