This recipe is a variation of Martha Stewart’s Sweet-Potato Biscuits.  The dough is very sticky but don’t be alarmed, the biscuits will still turn out divine.  Serve warm with butter.

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Sweet Potato Biscuits


  • 3/4 cup Farmer's Market Sweet Potato Puree
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter cut into 1/2 inch thick slices
  • 1/3 cup cold buttermilk


  1. Preheat oven to 425ºF. Whisk together the flour, sugar, baking powder, baking soda, and salt. 

  2. In a separate bowl, combine the sweet potato and buttermilk. Add the buttermilk mixture to the flour. Add butter and either use a pastry knife or your hands to combine until butter reduces to pea-sized chunks.

  3. Turn the dough out onto a floured surface. Lightly knead the dough about 6 times. Cut out the biscuits, gather scraps and repeat. 

  4. Arrange biscuits on a pan or pizza stone, lined with parchment paper, and brush tops with melted butter. Bake for 20 - 25 minutes.