Sweet Potato Biscuits

A chill has finally swept through Georgia. Time to say hello to one of the most celebrated months of the year, November! To me, November is all about using fall colors while cooking. The vibrant orange of sweet potatoes, the golden yellow of acorn and butternut squash and the lovely purple of figs are all gorgeous. To me, wintery vegetables like pumpkin, squash and root vegetables are especially festive this time of year, not to mention the fact that they are all in season!

My aunt in Canton always makes these deliciously fluffy and slightly sweet biscuits that have a surprise ingredient, sweet potatoes! Served with honey butter, these make the perfect addition to any Southern thanksgiving table.

I served mine alongside eggs and country ham with red eye gravy. You can’t get any better than that!




  • Sweet Potato Biscuits
  • 1 1/4 cups all-purpose flour
  • 2 heaping tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mashed cooked sweet potatoes
  • 1/4 cup (1/2 stick) softened butter
  • 2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F.

Combine flour, sugar, baking powder and salt.

In a separate bowl, mix the sweet potatoes and butter.

Add the flour mixture to the potato mixture and mix to make a soft dough.

Then add milk a tablespoon at a time to mixture and continue to cut in.

Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth.

Roll the dough out to 1/2-inch thick and cut with a biscuit cutter (I used the bottom of a glass)

Place the biscuits on a greased pan and coat tops with melted butter.

Bake for about 15 minutes.

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Filed under fall, recipes, sweet potato biscuits

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