How to make sweet potato biscuits

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 Old Fashion Sweet Tater Biscuits

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.

How to make sweet potato biscuits

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.

How to make sweet potato biscuits

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.

How to make sweet potato biscuits

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.

How to make sweet potato biscuits

How to make sweet potato biscuits

How to make sweet potato biscuits

How to make sweet potato biscuits

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!

How to make sweet potato biscuits


Sweet Potato Biscuits with Maple Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Delicate and tender sweet potato biscuits are baked in a hot oven and served warm with home-made Maple Butter.

  • Author: Liz Bushong
  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Total Time: 2 hours
  • Yield: 1012 -2″ biscuits 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Units Scale

Sweet Potato Puree Mix

2 large sweet potatoes- makes 3 cups mashed

1/2 cup shortening

1/2 cup granulated sugar

1/2 cup dark or light brown sugar, packed

Additional Ingredients

11/2 cups sweet potato puree mix

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

2 cups self rising flour

1/3 cup buttermilk

Maple Butter Spread

8 tablespoons real butter, softened- tested Land o Lakes

2 tablespoons real maple syrup

1/4 teaspoon maple extract


  1. Preheat oven to 425 degrees.  Line baking sheet with parchment or use 9″ cast iron skillet for baking biscuits.
  2. Rub raw potatoes with vegetable oil, prick with knife to allow steam to escape during baking. Bake sweet potatoes at 400 degrees for 45 minutes or until fully baked. Remove from oven,
  3. Remove skins from sweet potatoes, place pulp in medium mixing bowl, mash with a hand masher like you are creating mashed potatoes.
  4. Add both sugars and shortening, mix with wooden spoon. Measure out 1-1/2 cups and place in freezer bag, place in freezer for another bake later.
  5. With remaining 1-1/2 cups of sweet potato mix add 2 cups self rising flour, ground cinnamon, salt and 1/3 cup buttermilk. Mix with dough hook or wooden spoon. Dough will be very sticky. If you need to add additional flour, add 1 tablespoon at a time, the dough should be sticky.
  6. On a floured surface, place sticky dough, with hands form a round disc about 1-1/2″ tall and flatten top. You can roll it out but floured hands work best.
  7. Dip 2″ round biscuit or cookie cutter in flour, cut 10-12 biscuits dipping in flour between each cut. Re-roll dough to cut out all the biscuits.Place cut biscuits in cast iron skillet touching each other, or use a small baking sheet. If baking sheet is thin, double baking sheets to prevent pan from warping in hot oven.
  8. Chill biscuits about 15 minutes to help firm before baking in hot oven . Bake about 20 minutes or until fully baked.  Remove from oven and brush tops with 2 tablespoons of  melted maple butter.
  9. Serve the biscuits warm with softened Maple Syrup Butter.

Maple Butter

In mixing bowl, add softened butter and 2 tablespoons of maple syrup, add maple extract and stir to mix. Set aside 2 tablespoons to melt in a small cup to brush over the baked biscuits while warm.


Baking the sweet potatoes will give you better texture for the biscuits instead of boiling on the stove top.

Recipe makes 10-12 biscuits, however if you want to double the recipe, use the entire 3 cups of sweet potatoes with sugars, add 4 cups self rising flour, 2 teaspoons ground cinnamon, 1 teaspoon sea salt and 2/3 cup buttermilk. 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Other Ideas You Might Like to Try:

Buttermilk Big Biscuits

How to Make Buttermilk Biscuits Skillet Style

One Comment

  1. Soft pillowy sweet potato biscuits are delicious especially hot out of the oven and spread with maple syrup butter.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star