Sweet Potato Biscuits – a delicious recipe with active dry yeast, warm water, sweet potatoes, butter, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine yeast and 1/4 cup warm water in a glass measuring cup; let stand 5 minutes.
2
Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.
3
Combine flour and baking powder; gradually stir into potato mixture, until well blended. Lightly knead until dough holds together.
4
Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85u00b0), free from drafts, 2 1/2 hours or until doubled in bulk.
5
Punch down dough, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness; cut with a 2-inch round cutter, and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.
6
Bake at 400u00b0 for 12 minutes or until golden.
596
kcal
Calories
24
g
Fat
88
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (1/4-ounce) envelope active dry yeast, 1/4 cup warm water (100u00b0 to 110u00b0), 1 (15-ounce) can sweet potatoes in syrup, drained and mashed, 1/2 cup butter or margarine, softened, and more.
Yes, Sweet Potato Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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