Best Sweet Potato Biscuits – Super Healthy Kids

These sweet potato biscuits are definitely the best out there. Adding sweet potatoes gives you not only a huge nutrition boost, but it adds to the moist inside of the biscuit while keeping the bite crisp on the outside.

Check out this post for our favorite way to cook sweet potatoes.

These quick and easy sweet potato biscuits are a long-time family favorite. They are simple to make, have veggies in them, are a gorgeous light orange, and are always a big hit with the whole family. You are going to love them too, I just know it!

Ingredients for Sweet Potato Biscuits

• Sweet Potatoes: also known as a yam. You want to get the orange color sweet potato.
• Flour: you can use all-purpose flour or a mix of whole wheat and all-purpose.
• Baking Powder
• Salt
• Butter
• Buttermilk

How to Make Sweet Potato Biscuits

1. Start by cooking your sweet potatoes. My favorite method to cook sweet potatoes is in the crock pot or Instant pot. This post tells you exactly how to do it.
2. Combine your dry ingredients.
3. Add the butter, and then using a fork or pastry blender, work the butter into the flour mixture until it is the size of small peas. Refrigerate for 10 minutes.
4. While the flour/butter mixture is cooling, mash your sweet potato and buttermilk together. You can use a food processor if you want it extra smooth.
5. Gently combine the sweet potato mash and the flour mixture, until it combines into a dough. If the mixture is crumbly and not sticking together, add more buttermilk 1 tablespoon at a time, until the dough comes together.
6. Remove the dough onto a flour dusted surface and dust the top with a little more flour. Roll the dough so that it is 3/4 of an inch thick. Cut the dough using a knife or a biscuit cutter into 9 pieces.
7. Place the biscuits on the baking sheet and into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes.

How To Cook Sweet Potatoes for Biscuits

When it comes sweet potatoes this is a great way to use leftovers. If you baked a few earlier in the week this would be a great use for some of the extras.

Method 1: Boil. Peel and dice a sweet potato. Cover it in a small saucepan with water, and then boil until fork tender, about 10 minutes. Drain the extra cooking water before mashing.

Method 2: Crock pot or Instant Pot. I love this method for sweet potato biscuits, because the sweet potato is incredibly moist and soft when you cook it in the Crockpot or Instant Pot.

Method 3: Microwave. Prick your sweet potato with a fork all around the potato. Place it on a microwave safe plate and microwave for 5 minutes. If it isn’t fork tender after 5 minutes, cook for 30 second increments at a time until it is tender.

What To Serve with Sweet Potato Biscuits

These sweet potato biscuits are an excellent dinner side, that go perfectly with a honey butter on top. Some meal ideas that sweet potato biscuits are a great side for:

• Jambalaya
• Sausage Gravy
• Chili
• As the crust top for chicken pot pie
• Chicken fried steak
• Cajun anything
• Soup

I love to make a double batch and save half for the next morning. They are perfect as breakfast sandwiches with a fried egg and melted cheese in between two halves. No matter how you enjoy them they are delicious!

Can I Freeze Sweet Potato Biscuits?

You can definitely freeze sweet potato biscuits. And the cool thing is that you can freeze them before or after you bake them!

To Freeze Before: After your dough is cut into circles, place on a baking sheet lined with parchment. Freeze until hard (this takes about 2 hours). Transfer to an airtight container. When you are ready to bake, preheat your oven and then bake straight from frozen! Just add 3-4 more minutes onto your bake time.

To Freeze After: Transfer your biscuits from the baking sheet to a cooling rack. Once completely cooled, put in an airtight container and freeze. Will stay good in your freezer up to 3 months.

More Favorite Sweet Potato Recipes

• Preheat the oven to 425 degrees. Line a baking sheet with parchment or a baking mat.

• Remove the skin from your cooked sweet potato. My favorite method to cook sweet potatoes is the crock pot or Instant pot. This post tells you exactly how to do it. You will need about 3/4 cup of sweet potato.

• In a medium mixing bowl combine the flour, baking powder, and salt. Use a whisk to combine.

• Add the butter, and then using a fork or pastry blender, work the butter into the flour mixture until it is the size of small peas. Refrigerate for 10 minutes.

• While the flour/butter mixture is cooling, mash your sweet potato and buttermilk together. You can use a food processor if you want it extra smooth.

• Gently combine the sweet potato mash and the flour mixture, until it combines into a dough. If the mixture is crumbly and not sticking together, add more buttermilk 1 tablespoon at a time, until the dough comes together.

• Remove the dough onto a flour dusted surface and dust the top with a little more flour. Roll the dough so that it is 3/4 of an inch thick. Cut the dough using a knife or a biscuit cutter into 9 pieces.

• Place the biscuits on the baking sheet and into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes. Serve hot.

Calories: 125kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 209mg | Fiber: 1g | Sugar: 1g

Melissa cooks, confesses, and corrals chickens and children at Bless this Mess, where you can find healthy recipes (with some simple desserts included), a peak at her hobby farm, and the joys of raising five little ones, eight years old and younger. She’s got a whole lot of mess to bless!