Imagine a sweet biscuit slathered with maple butter… then you will love this Sweet Potato Biscuit with Maple Butter recipe. Baked sweet potatoes, sugar, brown sugar, shortening, self rising flour, ground cinnamon is blended with fresh buttermilk. While this biscuit has a sticky dough, it’s important not to add additional flour, for these biscuits are soft and sweet. Maple butter is softened real butter with good quality maple syrup, mixed together to spread all over the warm biscuits. Truly a great biscuit for family dinners or quick sandwiches.

How to Make Sweet Potato Biscuits

I made these biscuit with a good friend of mine, BJ Williams when she was a guest on my Serve it up Sassy TV show. We made these sweet potato biscuits to go with my Smoky Mountain Boil. She was amazing making these biscuits, no recipe just from memory she combined all the ingredients. Watch the video attached. Once the biscuits were rolled out and cut, the biscuits were baked in a hot oven and served warm with the maple butter. Well I was determined to continue to make these biscuits. So special thanks to BJ for sharing her family recipe. We made the full batch on the tv show which made 24 biscuits. But I adjusted the recipe to make a half a batch as well as made ours a bit thicker.

Let’s Make these Biscuits

To begin this recipe, you will need to bake 2 large sweet potatoes. Rub sweet potatoes with vegetable oil or avocado oil and place in a baking pan. I used a cast iron skillet. Bake the taters as BJ would call them, at 400 degrees for 45 minutes or until potatoes are done. Remove from oven and remove skins. Place sweet potatoes in a large bowl and mash with a hand masher. Add 1/2 cup shortening, 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Stir with wooden spoon to combine. There are no eggs in this recipe. You will have about 3 cups of mashed sweetened potatoes. At this point if you want to make 10-12 biscuits, divide the batter to measure 1-1/2 cups. Put remaining 1-1/2 cups in a freezer safe bag and freeze.

Next gradually add 2 cups of self rising flour, 1/2 teaspoon ground cinnamon and 1/3 cup buttermilk to the 1-1/2 cups of sweet potato mix. Continue to mix, dough will be sticky. You can add additional flour only a tablespoon at a time until you get the dough ready to roll out.

Note: If you want to make the full batch 24 biscuits, use all 3 cups of sweet potatoes and add 4 cups self rising flour, 1 teaspoon ground cinnamon and 2/3 cup buttermilk.

Rolling out the Dough

On a floured surface, pat sticky dough into a round, flatten the disc to equal 1-1/2″ height. With a floured 2″ round biscuit cutter. Place biscuits in the same cast iron skillet that you baked the sweet potatoes. Place biscuits in the skillet touching each other. If you don’t have a cast iron skillet use a baking sheet lined with parchment paper.

Tip: Cut out biscuits using a straight up and down cut no twisting the cutter. Twisting the cutter will cause your biscuits to bake lopsided.

Bake the biscuits in a preheated hot oven 425 for 20-25 minutes. Remove from oven and brush tops with melted maple butter. To make the maple butter, use one stick of real butter, softened in a mixing bowl, add 2 tablespoons real maple syrup and 1/4 teaspoon maple extract. Mix to combine and place in small decorative bowl for serving. Reserve 2 tablespoons and melt in microwave to brush the tops of warm biscuits right out of the oven.

Serve solid but soft maple butter at the table to spread over of the biscuits. These are sooo Good!

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Other Ideas You Might Like to Try:

Buttermilk Big Biscuits