Sweet Potato Biscuits

015 sweet potato biscuitsEverything’s better with biscuits! These southern specialties have a soft tender crumb with a slight sweet taste and a kiss of cinnamon. These better than cornbread (in my opinion) biscuits will compliment many meals. They are a natural with breakfast, perfect with Jambalaya and a tasty snack stuffed with leftover brisket or baked ham. However you choose to serve them, they will add a sense of warmth and sweetness to your table.






  • 1 pound can of sweet potatoes, drained
  • 4 cups biscuit mix
  • 1 teaspoon cinnamon
  • 3/4 cup coconut milk (or milk)
  • 3 tablespoons butter, ¬†softened
  1. In a large bowl, mash sweet potatoes. Mix in biscuit mix and cinnamon.
  2. Add butter, stir, then add milk blending all ingredients.
  3. Roll on floured pastry board to about 1-inch thickness.



Cut with a 2-inch cookie cutter or a glass. Place on parchment-lined baking sheet.







Bake in a 450* oven for 10-12 minutes, or until golden brown.
These are delicious served with¬†Red Beans and Rice, Jambalaya or just about anything you’d serve with cornbread.

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3 Responses to “Sweet Potato Biscuits”

  1. Theresa
    February 22, 2012 at 8:18 am #

    I would love to make these biscuits this weekend, however I have fresh sweet potatoes, what would I need to do to adjust the recipe to use fresh sweet potatoes vs canned.

    • Catherine
      February 22, 2012 at 2:54 pm #

      That’s a great question, thanks for asking, because I’m sure others might like to know that too. You can replace the canned sweet potatoes with 1 cup cooked and mashed. Let me know how they turn out.


  1. Beef Brisket with Carmelized Onions & Marsala Sauce | | Sicilian GirlSicilian Girl - March 1, 2012

    […] Leftovers are terrific in sandwiches. Try using the Sweet Potato Biscuits. […]

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