Sweet Potato Biscuits

These light and fluffy Sweet Potato Biscuits are the perfect addition to your fall or winter meal. Plus, you can make them with your leftovers from Thanksgiving. Your whole family will love these tender biscuits, so bake up a batch tonight!

With Thanksgiving coming up (as I’m writing this), it got me thinking about how I can turn those leftovers into something even better. I mean, I know everyone enjoys a classic turkey sandwich the next day. But what do you do with the sides?

Well, you can use your mashed sweet potatoes for these biscuits. But you don’t have to wait for Thanksgiving. Just grab two sweet potatoes and a few other things, and you are in business!

Ingredients for Sweet Potato Biscuits

Here’s what you need to bake up a batch of these sweet and savory biscuits:

• Sweet potatoes (you’ll need about a pound of fresh ones or 2 cups of mashed sweet potatoes)
• Chilled salted butter
• All-purpose flour
• Brown sugar
• Baking powder
• Freshly chopped sage
• Baking soda
• Kosher salt
• Milk

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post.

How to Make Homemade Sweet Potato Biscuits

This easy biscuit recipe is sure to satisfy any dinner guests! Here’s how to make them:

If using fresh sweet potatoes, you’ll need to cook them first.

1. Peel sweet potato(es) and cut into small cubes. Place in a small saucepan filled with cold water. Bring to a boil and then simmer for 10 minutes or until soft.
2. Drain sweet potatoes and mash with 2 tablespoons butter. Allow them to cool away from the heat for 20-30 minutes.

If you’re using leftover mashed potatoes, start here!

3. Preheat oven to 450 degrees and prepare a baking sheet by lining it with parchment paper.
4. In a large bowl, whisk together flour, brown sugar, baking powder, fresh sage, baking soda, and salt. With a pastry cutter, cut in 6 tablespoons of butter and mix until it looks like coarse crumbs.
5. Add the completely cooled mashed sweet potatoes and two tablespoons of milk.
6. Mix the dough by hand until combined. If you find that the dough is too dry, add more milk, 1 teaspoon at a time.
7. Place the biscuit dough onto a lightly floured surface. I like to use a piece of parchment dusted with flour. Using a rolling pin, gently roll out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut the biscuits.
8. Place the biscuits onto the prepared baking sheet. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.

Recipe Notes

• These Sweet Potato Biscuits are extra delicious slathered with butter and drizzled with some honey!
• It’s important that the mashed sweet potatoes come to room temperature. You don’t want to add them when warm to the flour mixture, or they could melt the chilled butter. 
• You probably won’t need any more milk than is called for, but if you find that the dough is too dry, add more milk just a teaspoon at a time. 
• These biscuits are best when made and eaten fresh. I do not recommend making them in advance, freezing them or even eating them the next day.

FAQs

What if my dough is too sticky?

You may have added too much liquid to your dough. Add in some flour, a tablespoon at a time, until the dough comes together. It should be soft but not sticky.

I also like to chill my dough before rolling it out, so if you have time, cover it and chill for 20-30 minutes.

I don’t have biscuit cutters. What else can I use?

I like to use a simple drinking glass to cut out a circle biscuit. Just dip the rim into flour, then use the glass to cut circles in the dough.

How do I store leftover Sweet Potato Biscuits?

I do not recommend storing them, because they will taste like pure sweet potato the next day, not a fluffy biscuit. But if you must, store them in an airtight container at room temperature for 2 days. 

Can I freeze these biscuits?

I do not recommend making them in advance or freezing them, as they lose their biscuit texture and won’t taste as they do when they’re freshly baked. Sorry!

Sweet Potato Recipes

Sweet Potatoes are pretty versatile, and I’ve used them in all sorts of recipes! Try one of these next time:

• Oven Baked Sweet Potato Wedges
• Mexican Sloppy Joe Sweet Potatoes
• Gruyere Scalloped Sweet Potatoes
• BBQ Sweet Potato Chips
• Sweet Potato and Turkey Shepherd’s Pie

If you loved this Sweet Potato Biscuits Recipe, be sure to leave a comment or recipe review below!

This post was originally published December 4, 2015. It has been updated in format and with photos on November 20, 2025.