Sweet Potato Biscuits: These fluffy sweet potato biscuits are a Thanksgiving staple. Incredibly simple to make and even easier to eat. 😉
My favorite part of any meal might just be the bread. I don’t know if I can say that for certain, because sometimes things like dessert take the cake (see what I did there 😉 ). But, what I can say for certain is that I always want bread.
What restaurant should we go to? One that serves complimentary bread (shout out to that Cheesecake Factory–cheesecake and free bread?! Life is complete).
Breakfast? I’ll take a biscuit with a side of bacon and eggs.
At Panera: Apple, baguette, or bag of chips? The baguette. Always the baguette.
Pizza for dinner? Is that even a question?
Carbs are life. They sustain me.
Except yams with marshmallows.
Or green bean casserole.
I’m pretty sure I’m going to get shunned for that.
But between the turkey, cranberry sauce, stuffing (ohmygosh I live for stuffing), mashed potatoes, PIE, and these sweet potato rolls, I just can’t choose a favorite. It’s like asking someone to pick their favorite child. It just can’t be done.
These rolls though, are fabulous. Straight up fab.
There are two types of sweet potatoes: orange and white.
Orange sweet potatoes, also known as yams, are typically the type used for sweet potato chips and sweet potato fries. Orange sweet potatoes are also stronger in flavor and a harder potato.
White sweet potatoes are considered to be sweeter than orange sweet potatoes.
Now, for these rolls, technically you can use either orange or white sweet potatoes. I prefer white sweet potatoes in my rolls because I feel it yields a lighter, fluffier texture. When I’ve used orange sweet potatoes, the biscuits are more dense and have a stronger sweet potato flavor.
When making these biscuits, you begin by boiling the sweet potatoes until they are fork tender. Drain and mash them, then set them aside to cool.
While the potatoes are cooling, mix together flour, baking powder, salt, and brown sugar. With a pastry cutter, mix in butter until the dough resembles coarse crumbs. Add in the sweet potatoes and milk, and mix until the dough just comes together. Turn out onto a floured surface, divide dough in half, and roll out each dough piece into a circle, 1/4″-1/2″ in thickness, and cut into biscuits, Or, form each dough piece into a square and cut into 10 biscuits.
Bake until golden brown.
- 2 medium sweet potatoes, peeled and cut into 2" cubes**
- 4 cups all purpose flour
- 1/2 cup brown sugar
- 5 tsp baking powder
- 1 tsp salt
- 10 Tbsp butter, cold and cut into cubes
- 1/3 cup - 1 cup milk
- Preheat oven to 425.
- In a saucepan over high heat, cook sweet potatoes (in enough water to cover) to boiling, reduce heat to low, cover and simmer 12-15 minutes, until fork tender. Drain, mash, and set aside to cool.
- In a large bowl, mix flour, brown sugar, baking powder, and salt.
- Cut in butter with a pastry blender until mixture resembles coarse crumbles.
- Stir in milk and cooled sweet potatoes (start with 1/3 cup of milk, and drizzle in more if dough is too dry and won't come together) and mix until dough is just combined.
- Turn out onto a lightly floured surface, and cut dough in half. Roll each half into a circle, 1/4"-1/2" in thickness, and cut dough with a circle biscuit cutter. Or, pat each half of dough into a square and cut into equal pieces.
- Makes between 20-25 biscuits.
- Place biscuits 2" apart on 2 ungreased large cookie sheets.
- Bake 12-15 minutes, or until golden brown.
Check out my other fall/Thanksgiving recipes!