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Homemade Sweet Potato Biscuits

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Homemade Sweet Potato Biscuits
  • Prep 30 min
  • Total 5 hr 20 min
  • Servings 24
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Make life a little sweeter by adding this versatile root vegetables to your next batch of biscuits: sweet potatoes! These homemade sweet potato biscuits are light, flakey and definitely worth the time required to make them. While the dough only needs 30 minutes of hands-on prep time to make, the biscuits require a total of around five hours to rise before they are ready to bake and enjoy. We love how versatile these sweet biscuits are—they can easily be enjoyed as part of a brunch spread, alongside a savory slow-cooker dinner or even as a subtly sweet addition to your Thanksgiving table.
Updated May 5, 2020

Ingredients

  • 1 package regular active dry yeast
  • 1/4 cup warm water (105°F to 115°F)
  • 1 can (15 oz) sweet potatoes in syrup, drained, mashed
  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
  • 2
    In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture; stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well blended. Lightly knead until dough holds together. Shape dough into a ball.
  • 3
    Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 2 hours 30 minutes or until doubled in size.
  • 4
    Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray. On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until doubled in size.
  • 5
    Heat oven to 400°F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    To keep your biscuits light and flaky, be careful to not overwork the dough. Only knead until the mixture is no longer sticky.
  • tip 2
    A pinch of cayenne pepper added to this recipe will give it a delightful kick that pairs well with the natural sweetness of sweet potatoes. Take a look at our recipe for spicy sweet potato biscuits for more information.
  • tip 3
    If your dough is having difficulties rising, make sure the spot you’ve picked is warm enough for the yeast to release gasses. If you have a gas oven, the pilot light alone will likely make your oven a warm enough place for the dough to rise—just don’t turn the oven on. If you have an electric oven, turning the light on in your oven will create a warm enough environment, although it will take some time to heat up. Because heat rises, the top of your refrigerator can also act as a warm space for dough to rise.
  • tip 4
    For perfectly shaped biscuits, use this easy method: when pressing your biscuit cutter into the dough, press until you reach your work surface, but do not twist the cutter. Twisting will bunch up the dough along the sides of the cutter, resulting in misshapen biscuits. Simply press down, then bring the biscuit cutter back up. To avoid the dough from sticking to your cutter, flour it generously and often in-between cuts.
  • tip 5
    You can also use a knife to cut your biscuits if you don’t have a biscuit cutter. Whether you cut them out as squares, triangles or circles, be sure each shape is roughly 2 inches wide for a good bake. If you find the dough is sticking to your knife as you cut, coat the knife is flour in-between cuts.

Nutrition

80 Calories, 3g Total Fat, 1g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Total Fat
3g
0%
Saturated Fat
2g
0%
Sodium
110mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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