Sweet Potato Biscuits


Try this recipe for sweet potato biscuits from Aviva Goldfarb of The Six O'Clock Scramble. See the full post at Kitchen Explorers.

Yield: Makes 12 – 16 biscuits


  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 teaspoon salt
  • 1 cup mashed sweet potato (from 1 - 2 cooked sweet potatoes)
  • 2 Tbsp. firmly packed brown sugar
  • 1/2 cup butter flavor Crisco melted
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk


  1. Heat oven to 425 degrees. Combine flour, baking powder and salt in a large bowl.
  2. Combine sweet potato, sugar, and Crisco in an electric mixer at low speed until well blended and fluffy.
  3. Dissolve baking soda in buttermilk. Stir buttermilk and sweet potato mixture alternately into dry ingredients until they are just combined (do not overmix).
  4. Roll dough ½ inch thick on floured counter or pastry board. Cut with floured 2-inch round cutter (can use a drinking glass). Place on ungreased baking sheet. Bake for 15 – 20 minutes.
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