Sweet Potato Biscuits – a delicious recipe with sweet potatoes, unsalted butter, salt, flour, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil the sweet potatoes or yams in a pot of salted water to cover until they are tender, about 30 to 40 minutes.
2
Drain, peel and mash the potatoes.
3
Stir in the butter and salt and let the mixture cool.
4
Preheat the oven to 450 degrees.
5
With a wooden spoon, beat one cup of the flour into the sweet potatoes.
6
Stir in the sugar and baking powder.
7
If the dough seems too sticky, gradually add more flour until it just adheres.
8
Roll out the dough on a lightly floured surface.
9
Cut into two-inch circles with a cookie cutter or juice glass and transfer the dough circles to an ungreased baking sheet.
10
Bake for 15 to 20 minutes, until the biscuits are just crisp on top.
11
They are meant to be flat and will not rise much.
388
kcal
Calories
23
g
Fat
43
g
Carbs
4
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 6 ingredients. The key ingredients include: 2 large sweet potatoes or yams, about 3/4 pound, 1/2 cup unsalted butter, at room temperature, 1/2 teaspoon salt, 1 to 1 1/2 cups flour, 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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