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Sweet Potato Biscuits with Honey Butter

 Sweet Potato Biscuits with Honey Butter
We often think of sweet potatoes in a supporting role as a side dish—mashed, baked whole, cubed and roasted, and so many restaurants fry them these days. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're downright colorful and festive. —Cathy Bell, Joplin, Missouri
10 ServingsPrep/Total Time: 30 min.


  • 2 cups all-purpose flour
  • 4 teaspoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup shortening
  • 1 cup mashed sweet potatoes
  • 1/2 cup half-and-half cream
  • 1/2 cup butter, softened
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon


  • In a small bowl, combine the first six ingredients. Cut in shortening
  • until mixture resembles coarse crumbs. Combine sweet potatoes and
  • cream; stir into crumb mixture just until moistened. Turn onto a
  • lightly floured surface; gently knead 8-10 times.
  • Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in.
  • biscuit cutter. Place 1 in. apart on a greased baking sheet.
  • Bake at 400° for 9-11 minutes or until golden brown. Meanwhile,

2 of 2

Sweet Potato Biscuits with Honey Butter (continued)

Directions (continued)

  • in a small bowl, beat the butter, honey and cinnamon until blended.
  • Serve with warm biscuits. Yield: 10 biscuits (about 1/2 cup honey
  • butter).
Nutritional Facts: 1 biscuit with 2 teaspoons butter equals 277 calories, 15 g fat (8 g saturated fat), 30 mg cholesterol, 436 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.