Sweet Potato Biscuits Recipe

I absolutely love this Sweet Potato Biscuits Recipe because it’s the perfect blend of flaky, moist, and just a touch sweet—all without the fuss of complicated steps or tons of ingredients. Whether you’re looking for a cozy weekend brunch or a unique side for your holiday table, these biscuits bring a little Southern charm and plant-based goodness to the plate. Seriously, every time I make them, my family goes crazy for how soft and flavorful they turn out.

When I first tried baking with sweet potatoes in biscuits, I was a bit skeptical, but the result blew me away. You’ll find that the natural sweetness from the sweet potato adds such a lovely depth, and the texture is wonderfully tender but still holds its shape. Plus, they come together in less than 30 minutes, so they’re fantastic for weeknight dinners or when you want something special without the wait.

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Biscuits Recipe plays a crucial role—whether it’s adding moisture, helping the dough rise, or giving that perfect flaky texture. Using chilled vegan butter or coconut oil is key for flaky layers, and pureed sweet potato makes the biscuits wonderfully soft.

• Pureed or Mashed Sweet Potato: Use fresh, cooked sweet potato for natural sweetness and moisture that keeps biscuits tender.
• Plant-Based Milk: Adds just enough liquid to bind the dough without overpowering the sweet potato flavor.
• Salt: Balances sweetness and enhances all the other flavors.
• All-Purpose or Whole Wheat Flour: All-purpose creates a lighter biscuit, while whole wheat adds earthiness and nutrition.
• Baking Powder: Gives those beauties a nice rise and fluffy texture.
• Vegan Butter or Coconut Oil: Keep it chilled to ensure flaky biscuit layers and that satisfying buttery flavor.

Variations

I love that this Sweet Potato Biscuits Recipe is so adaptable—once you’ve mastered the basic version, there are some easy ways to make it your own. Don’t hesitate to experiment with mix-ins or swaps depending on your mood or what you have in the pantry.

• Add Fresh Herbs: I sometimes fold in chopped rosemary or thyme for a savory twist—perfect if you’re serving these with soup or stew.
• Spiced Up: Sprinkle a pinch of cinnamon or nutmeg in the dough to enhance the natural sweetness of the sweet potato.
• Gluten-Free Twist: Try substituting the flour with a 1:1 gluten-free blend; I’ve had great success with this, just watch for a slightly softer biscuit.
• Dairy-Free Options: Coconut oil works wonderfully if you don’t have vegan butter on hand, giving a subtle tropical note.

How to Make Sweet Potato Biscuits Recipe

Step 1: Prep the Sweet Potato Mixture

Start by preheating your oven to 400 degrees F. In a bowl, whisk together the pureed sweet potato and plant-based milk until perfectly smooth—you want an even, creamy texture here. Setting this aside while you prepare the dry ingredients saves you time and keeps things moving fast.

Step 2: Mix Your Dry Ingredients

In another medium bowl, sift together the salt, flour, and baking powder. Sifting helps avoid lumps and ensures the baking powder is evenly distributed, which is key for a good rise. Trust me, this little step makes a big difference in how fluffy the biscuits turn out!

Step 3: Cut in the Vegan Butter

Grab your chilled vegan butter or coconut oil, and cut it into small cubes. Use a pastry cutter, two knives, or your fingers to cut it into the flour mixture until you have a grainy meal with pea-sized chunks of butter—this creates the layers and that tender, flaky texture. Keep your hands cool here to avoid melting the butter prematurely!

Step 4: Combine and Form the Dough

Fold the flour mixture into the sweet potato mash gently. Then knead the dough just a few times to bring it together—over-kneading can make the biscuits tough, so keep it light and quick. Scoop out ice-cream-scoop-sized dollops onto a greased baking sheet and press the tops down slightly so they bake evenly.

Step 5: Bake to Golden Perfection

Pop the tray into the oven and bake for about 20 minutes. You’ll know they’re done when they’re golden on top and smell heavenly. Let them cool slightly before serving so they hold together beautifully and you don’t burn your fingers digging in!

How to Serve Sweet Potato Biscuits Recipe

Garnishes

I love topping these Sweet Potato Biscuits with a little vegan butter spread while they’re warm, letting it melt into every nook. Sometimes, I add a drizzle of maple syrup or a sprinkle of flaky sea salt for a delightful contrast. Fresh herbs like chives or parsley also brighten them up when serving as a savory side.

Side Dishes

These biscuits shine paired with hearty bowls of chili or creamy vegan soups like butternut squash or tomato bisque. For holiday meals, I love serving them alongside mashed potatoes and vegan gravy or a vibrant green salad to balance the richness.

Creative Ways to Present

For special occasions, I sometimes cut the biscuits into smaller rounds and stack them as mini biscuit sandwiches with vegan sausage patties and sweet chili jam. They also look stunning arranged in a woven basket lined with a colorful cloth napkin for brunch gatherings, inviting everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I like to store leftover biscuits in an airtight container at room temperature for up to 2 days. They stay soft and fresh, but if you want to keep them longer, refrigeration is an option—just be aware it might dry them out a bit.

Freezing

Freezing is a lifesaver with this Sweet Potato Biscuits Recipe. I freeze baked biscuits in a single layer on a tray, then transfer them to a sealed freezer bag. They reheat beautifully when frozen and last up to 3 months without losing their texture or flavor.

Reheating

To reheat, pop the biscuits in a preheated 350-degree oven for about 10 minutes or until warmed through and crisped on the outside. Avoid microwaving if you can—it tends to make them a bit chewy instead of nicely flaky.

FAQs

Final Thoughts

This Sweet Potato Biscuits Recipe is such a gem in my kitchen rotation—it feels like comfort food with a healthy, plant-based twist. I love sharing these with friends and family because they’re easy enough for a quick bake yet impressive enough for special meals. I hope you enjoy baking and eating them as much as I do, and maybe it becomes your new go-to biscuit too!

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