Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Sweet-Potato Biscuits 4.0 (279) They're tender and fluffy with a delectable sweetness. Close Credit: Brie Goldman Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hr 5 mins Servings: 8 Yield: 8 biscuits Jump to recipe These sweet-potato biscuits get their gorgeous orange hue, fluffy texture, and just-sweet-enough taste from a homemade sweet-potato puree, which couldn’t be easier to whip up. Buttermilk lends a touch of tanginess—plus tenderness and lift—and butter keeps them moist. A little brown sugar enhances the flavor of the puree while a teaspoon of salt balances out the sweetness. They’re perfect for the Thanksgiving table but would also be excellent alongside a hearty cold-weather soup or served with eggs and sausage for breakfast. They're so good, we think this sweet potato biscuit recipe might become an autumn go-to. 24 Sweet Potato Recipes to Make for Every Meal (Including Dessert) Equipment Needs for Sweet-Potato Biscuits These tender biscuits are easy to make and come together without any complicated equipment. Here's what you'll need: Saucepan: Before you can puree the sweet potato, you'll need to boil it until tender. Use a 1- to 2-quart saucepan for this step. Food processor: A food processor makes quick work of pureeing the cooked sweet potato, though you could also use a blender or even a potato masher. (Mashing will result in slightly more rustic biscuits with small bits of potato visible, but they'll be just as delicious.) Mixing bowls: You'll need one small mixing bowl for the sweet potato and buttermilk mixture, plus another for the butter and dry ingredients. Biscuit cutter: A two-inch biscuit cutter will give you good-sized, perfectly round biscuits. If you don't have one, you can use a two-inch-diameter drinking glass to cut out the rounds instead. Cake pan: Arranging the biscuits snugly in an eight-inch round cake pan will help them stay upright while they bake. Others Ways to Make Sweet-Potato Puree Our recipe calls for chopping and boiling a sweet potato, but there are a few other ways to whip up the bright orange puree for these biscuits. In the oven: Prick the unpeeled sweet potato all over with a fork, then roast at 375 degrees Fahrenheit until very tender, about one hour. Slice potato lengthwise, scoop out flesh, and mash or puree. In the microwave: Prick the unpeeled sweet potato all over with a fork, then microwave for five minutes. Turn potato over and continue to microwave until very tender, up to five more minutes. Slice potato lengthwise, scoop out flesh, and mash or puree. In a steamer basket: Peel and chop sweet potato, then set in a steamer basket over one to two inches of boiling water. Cover and steam until pieces are very tender, 25 to 30 minutes. When kneading the mixture, use a light touch and be sure to not over-work the dough, which can develop too much gluten and result in tough biscuits. The ingredients should be well combined, but a few lumps are okay. Directions Credit: Brie Goldman Make sweet potato puree: In a small saucepan, cover sweet potato with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor. Credit: Brie Goldman Preheat oven; combine dry ingredients and cut in butter: Preheat oven to 425°F, with rack on lower shelf. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. Credit: Brie Goldman Mix sweet potato puree and buttermilk; add to flour mixture: In a small bowl, whisk together 3/4 cup sweet potato puree and buttermilk (you may have some puree leftover); stir quickly into flour mixture until combined (do not overmix). Credit: Brie Goldman Knead dough: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. If dough is too sticky, work in up to 1/4 cup additional flour. Credit: Brie Goldman Cut out biscuits: Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits. (Do not reuse scraps more than once.) Credit: Brie Goldman Bake: Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes. Credit: Brie Goldman Credit: Brie Goldman How to Store and Reheat Sweet-Potato Biscuits These tender biscuits will likely be gone in a flash, but if you find yourself with leftovers, you can store them at room temperature for up to two days. Place them in an airtight container or a resealable bag with as much air pushed out as possible. You can also wrap them individually in plastic wrap and freeze them in a freezer bag for up to three months. Reheating To reheat room-temperature biscuits, wrap them loosely in foil and warm in a 350-degree Fahrenheit oven for 10 minutes. Frozen biscuits can be warmed straight from the freezer following the same method, just plan to bake them for closer to 20 minutes. How to Serve Sweet-Potato Biscuits These just-sweet-enough biscuits make a fantastic accompaniment to a holiday spread, a cool-weather dinner, or a leisurely breakfast. To take them over the top, we've got a few serving suggestions: Serve them with softened salted butter and a drizzle of honey to bring out even more sweet-salty flavor. Try your hand at a homemade compound butter, like ginger-scallion or cinnamon-sugar, to spread on the warm biscuits. Enjoy them for breakfast sandwiched with a fried egg and a slice of country ham or a sausage patty. Serve them alongside a warming soup, like this sausage-kale combo or a creamy chowder. 5 More Biscuit Recipes to Try Cathead Biscuits Martha's Buttermilk Biscuits With Herbs Airy Angel Biscuits Test Kitchen's Favorite Buttermilk Biscuits Cornmeal Biscuits Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.