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Moist Sweet Potato Biscuits Recipe

Moist and sweet, these biscuits are a delightful addition to any holiday meal— even breakfast. They don't need butter...but they'll taste even better when you spread some on.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:18 servings


  • 3-1/2 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups mashed cooked sweet potatoes (prepared without milk and butter)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 2 tablespoons milk


  • 1. In a large bowl, combine the flour, baking powder, salt and cinnamon. In another bowl, combine sweet potatoes, butter, sugar and milk; add to flour mixture and mix well.
  • 2. Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter; place on greased baking sheet. Bake at 400° for 15-18 minutes or until golden brown. Yield: about 1-1/2 dozen.

Nutritional Facts

1 each: 184 calories, 5g fat (3g saturated fat), 14mg cholesterol, 287mg sodium, 31g carbohydrate (9g sugars, 1g fiber), 3g protein.

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