Colorful Sweet Potato Biscuits Recipe

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Even people who don't like sweet potatoes will enjoy these colorful biscuits from Andrea Bolden. "They are good served with butter and maple syrup," points out the baker from Unionville, Tennessee.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings


  • 3/4 cup mashed cooked sweet potatoes
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 1-2/3 cups self-rising flour
  • 1 tablespoon sugar

Nutritional Facts

1 serving (1 each) equals 164 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 331 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a bowl, combine the sweet potatoes, milk and butter. Combine the flour and sugar; stir in the sweet potato mixture just until moistened.
  2. On a lightly floured surface, knead dough slightly or until no longer sticky. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 10-15 minutes or until golden brown. Serve warm. Yield: 9 biscuits.
Originally published as Sweet Potato Biscuits in Quick Cooking September/October 2004, p53

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Reviewed Dec. 10, 2015

"I made this biscuit for older cooks and they raved on texture and tasted. I also am at 7,000 feet elevation."

Reviewed Sep. 23, 2010

"I wondered if the amount of milk was correct, as the dough was extremely soft and moist. I had to knead in quite a bit of flour before I could get a dough that would actually roll out. The problem may have been that I substituted mashed pumpkin for sweet potatoes, but I wouldn't think that made a difference.

I added 1 tsp. additional sugar and 1/4 tsp. pumpkin pie spice. We enjoyed these very much and I will definitely make them again."

Reviewed Dec. 19, 2009

"I made drop biscuits instead of rolling them out and cutting with a biscuit cutter. They still turned out tasty. Perfect with honey butter."

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