Sweet potato biscuits


Serve sweet potato biscuits still warm with butter and honey for a wonderful treat.


1 3⁄4 c flour (all purpose)
1 1⁄4 t salt
1⁄2 t cinnamon (ground)
1⁄2 t nutmeg (ground)
1⁄4 t clove (ground)
1⁄4 c pecan nuts (finely chopped)
1⁄2 c sugar (plain sugar)
1⁄4 c brown sugar (light brown sugar)
1⁄2 c butter (cold, or margarine)
2 c sweet potato (cooked or canned)


  1. Preheat the oven to 350°F (175°C) and grease a baking sheet.
  2. Combine the mashed sweet potatoes, sugar, brown sugar, and vanilla in a bowl. Set aside.
  3. Mix the flour, baking powder, salt, cinnamon, nutmeg,  cloves, and pecans.
  4. Place the butter in the flour and cut into small pieces with a cold knife. Blend into the flour mixture until the mixture resembles small peas.
  5. Add the sweet potato to the flour mixture, stirring thoroughly until dough forms..
  6. Turn the dough out onto a lightly floured surface and knead until well blended, about 5 minutes.
  7. Roll to 1/2 inch thickness. Use a 3 inch cookie cutter to cut biscuits and place them on the baking sheet.
  8. Bake on the middle rack for 12-14 minutes, or until golden brown..
  9. Remove baking sheet from the oven. Let it stand for 2 minutes, then remove the biscuits to a cooling rack.


To grease the baking sheet, use butter, margarine or spray with vegetable oil cooking spray.

To blend butter and flour mixture, use a food processor, or a pastry blender, using a back-and-forth motion.

Place biscuits 2 inches apart on the baking sheet to allow for expansion.

16 biscuits
Preparation time
Cooking time
Total time
34 minutes