Sweet Potato Biscuits


These sweet potato biscuits have a tender crumb with a crispy bottom from being baked in a cast-iron pan. Freezing the dough before baking helps maintain the biscuits' shape and keeps the butter intact to give the biscuits more lift and a light texture. The sweet honey butter complements the biscuits' savory flavor.

Sweet Potato Biscuits
Photo: Photographer: Victor Protasio, Food Stylist: Karen Rankin
Active Time:
30 mins
Total Time:
2 hrs
Nutrition Profile:


  • 4 tablespoons unsalted butter, softened, plus 4 tablespoons cold, cubed (1/2-inch), divided

  • 1 tablespoon honey or pure maple syrup

  • ¼ teaspoon ground cinnamon

  • 1 small sweet potato (8 ounces), scrubbed

  • ¾ cup low-fat buttermilk

  • 2 tablespoons canola oil

  • 1 ½ cups all-purpose flour, plus more for rolling

  • ½ cup whole-wheat flour

  • 1 tablespoon granulated sugar

  • 2 teaspoons baking powder

  • ¾ teaspoon salt

  • ½ teaspoon baking soda

  • 2 teaspoons whole milk


  1. Stir 4 tablespoons softened butter, honey (or maple syrup) and cinnamon together in a small bowl until combined. Cover and refrigerate until ready to use.

  2. Prick sweet potato with a fork and place on a microwaveable plate. Cover with a dampened paper towel; microwave on High until tender, about 12 minutes. Transfer the sweet potato to a cutting board and cut in half lengthwise. Let cool slightly, about 5 minutes. Scoop out the flesh and place in a medium bowl (discard peel); mash with a potato masher until smooth. Add buttermilk and oil; whisk to combine.

  3. Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a large bowl. Using a pastry cutter, cut the remaining 4 tablespoons cold butter into the flour mixture until the mixture is crumbly and the butter is pea-sized. Make a well in the center; add the sweet potato mixture, stirring with a fork until just combined.

  4. Transfer the dough to a floured work surface; lightly sprinkle the dough with flour. Lightly knead 8 times, then pat or roll out to an even 3/4-inch thickness. Cut rounds with a floured 2-inch cutter; transfer the dough rounds to a baking sheet. Re-roll the scraps twice to cut 12 dough rounds total. Brush the tops of the biscuits evenly with milk; freeze until firm, about 1 hour.

  5. Position oven rack in center position; preheat to 425°F. Arrange the biscuits in a 12-inch cast-iron skillet (or leave them on the baking sheet). Bake until golden brown on the edges and bottoms, about 20 minutes. Transfer to a wire rack; let cool for 10 minutes.

  6. Meanwhile, let the honey-cinnamon butter stand at room temperature until ready to serve. Serve the biscuits with the honey-cinnamon butter.

To make ahead

Refrigerate baked biscuits, wrapped in plastic wrap, for up to 1 week. To freeze, wrap in plastic wrap, place in a zip-top plastic freezer bag and freeze for up to 3 months. Reheat in a toaster oven or oven at 350°F for 10 to 15 minutes. Refrigerate butter in an airtight container for up to 2 weeks.


2-inch biscuit cutter

Nutrition Facts (per serving)

195 Calories
11g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 biscuit & about 1 1/4 tsp. butter
Calories 195
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 5g
Added Sugars 2g 4%
Protein 3g 6%
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Vitamin A 3472IU 69%
Vitamin C 3mg 3%
Vitamin E 1mg 4%
Folate 49mcg 12%
Vitamin K 3mcg 3%
Sodium 302mg 13%
Calcium 56mg 4%
Iron 1mg 6%
Magnesium 14mg 3%
Potassium 87mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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