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I think this was the first recipe I ever Pinned on Pinterest, and I seriously took way too long to finally follow through and try it out. But hey, since 95% of recipes that people pin probably never make it to the oven, I consider this a win!


I’m no biscuit expert – this blog is called Baked Northwest after all, and this area of the world isn’t exactly known for biscuits. In fact, I can’t really say I’ve had many good biscuits in my life, they always taste so boring and bland to me. But these! They come out this beautiful orange hue and have SO much flavor. And they are a pretty versatile vessel for whatever you want – ham, honey, butter, jam, fried chicken, savory or sweet! An no worries on the little chunks of sweet potato flecked throughout the biscuits – it’s a very good thing.


These would be great for Easter Brunch – I hope to share more creative ways to eat sweet potato biscuits in the future!

Sweet Potato Biscuits
Adapted from Chow Hound
Makes 1 dozen (3 inch) biscuits


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3/4 cup whole milk
  • 1 cup mashed sweet potato (about 1 medium potato)
  • 8 tablespoons butter (1 stick), frozen
  • 1 tablespoon melted butter, for brushing the tops (alternatively, can use heavy cream or egg wash for brushing tops)


  1. Prepare Sweet Potato: You can go the long route of baking your potato in a 450 degree oven for 45 minutes and scoop out the flesh when done, or you can go my quick and easy route: Peel potato, discarding skins, and dice into 1-inch squares. Put in a microwave safe bowl, cover with plastic wrap, and microwave for about 5 minutes. Remove from microwave (be careful or a hot and steamy bowl!) and mash potatoes with a potato masher or the back of a fork. You may need to microwave the potato for up to 3 minutes more, about a total of 5-8 minutes.
  2. Preheat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
  3. Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.
  4. Turn out mixture onto a floured surface and knead just until it comes together, about 30 seconds (the dough will not be smooth). The less you mess with the dough, the better.
  5. Pat dough into a circle and use a floured rolling pin to roll dough to a thickness of about 1 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 12 large biscuits.
  6. Place biscuits on a baking sheet, brush tops with melted butter or heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.