Sweet Potato Biscuits


Sweet Potato Biscuits


  • c. AP flour I use unbleached or grind my own.
  • 4 t. baking powder
  • t. salt I use healthy salt.
  • ½ t. ground cinnamon
  • ½ t. ground nutmeg
  • ¾ cup chopped nuts pecans are good, may leave these out
  • 2 c. sweet potatoes cooked, mashed
  • ¾ c. sugar may leave out if using sweetened sweet potatoes
  • ½ c. butter melted
  • 1 t. vanilla extract I use homemade.


  • Combine flour, baking powder, salt, cinnamon, nutmeg and nuts.
  • In another bowl, combine sweet potatoes, sugar (if using), butter and vanilla.
  • Combine both mixtures and mix well.
  • On a lightly floured surface, slightly knead the dough and roll into ½ inch thickness. Using a biscuit/round cookie cutter, cut biscuits from dough and place on a lightly greased baking sheet*.
  • Bake at 450° for 12 minutes or until golden brown.


*Parchment paper is great to use when baking. There is no spraying required and food never sticks. The paper is reusable, in some cases, and easily found in most grocery stores near the foil and plastic wrap.
The notation that I’ve made on the original recipe states, “YUM with tenderloin”.

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