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Soft Sweet Potato Biscuits Recipe
Soft Sweet Potato Biscuits Recipe photo by Taste of Home

Soft Sweet Potato Biscuits Recipe

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This was one of my great-grandmother's favorite recipes. I'm 87, so you can bet this recipe has stood the test of time! I like to make these biscuits often during winter since they're a good complement to any hearty meal...very tasty when served hot with butter!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings


  • 2 cups self-rising flour
  • 1/8 teaspoon salt
  • 1/2 cup shortening
  • 1 cup mashed sweet potatoes
  • 4 to 5 tablespoons 2% milk

Nutritional Facts

1 serving (1 each) equals 115 calories, 6 g fat (1 g saturated fat), trace cholesterol, 180 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, combine flour and salt. Cut in shortening and sweet potatoes until mixture resembles coarse crumbs. Stir in enough milk just until dough clings together. Knead lightly on a floured surface.
  2. Roll dough to 1/2-in. thickness. Cut with a 2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450° for 12 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Sweet Potato Biscuits in Reminisce January/February 1994, p51

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Reviewed Apr. 18, 2013

"So soft!"

Reviewed Sep. 28, 2011

"Wonderful way to use up leftover sweet potatoes. Came together very well and even my hubby liked them, when he does not like sweet potatoes at all. Will definitely make again."

Reviewed Jan. 21, 2010

"I used mashed accorn squash instead of sweet potatoes. Came out perfect, the whole family loved them, even the grand kids."

Reviewed Nov. 21, 2009

"I love biscuits and so does my family, so this recipe will be a keeper."

Reviewed Oct. 19, 2008

"very easy and delicious!"

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