Sweet Potato Biscuits


Everything’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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