• Skip to main content
  • Skip to primary sidebar

Fueling a Southern Soul

menu icon
go to homepage
  • Recipes
  • Appetizers
  • Breakfast
  • Desserts
  • Dinner
  • Drinks
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • pitcher of sweet tea with 2 glasses in the background
      Large Batch Southern Sweet Tea
    • a twice baked potato on a plate with a fork taking a bite out of it.
      Twice-Baked Potatoes with Cheddar and Bacon
    • smoked salmon deviled eggs on a platter with green glasses in the background.
      Fancy Deviled Eggs with Smoked Salmon and Dill
    • sausage gravy spooned over butter ilk biscuits with a fork eating some.
      Southern Sausage Gravy for Biscuits with Heavy Cream
    • a sweet biscuit on a plate topped with butter and drizzled with honey.
      Cast Iron Skillet Sweet Buttermilk Biscuits (tender!)
    • deviled eggs with bacon jam on top n a small platter.
      Sweet and Savory Deviled Eggs with Bacon Jam
    • Kentucky hot brown dip in a cast iron skillet
      Cast Iron Skillet Kentucky Hot Brown Dip
    • kentucky oak lily cocktail with blackberry and lemon peel garnish.
      Large Batch Kentucky Oaks Lily with Vodka
    • hot brown casserole in a baking dish
      Oven-Baked Kentucky Hot Brown Casserole with Mornay Sauce
    • a pitcher of mint juleps
      Large Batch Classic Kentucky Mint Julep with Bourbon
    • deviled eggs on a plate with BBQ sauce on top
      Deviled Eggs with Bourbon BBQ Sauce Drizzle
    • bacon jam in a bowl with crackers around it and a spoon inside.
      Bacon-Bourbon Jam for Burgers, Biscuits, and More
    Home » Cuisine » Southern

    Published Sep 18, 2023 (Updated Aug 21, 2024) by Heather Bilyeu

    Soft Sweet Potato Biscuits

    Leave a Review
    Leave a review
    This post may contain affiliate links
    Jump to Recipe

    These soft, homemade sweet potato biscuits will literally melt in your mouth with how tender, fluffy, and moist they are. Made with fresh sweet potato puree, the biscuits bake up quickly in a cast iron skillet — a classic Southern touch! Smother with butter and honey, and enjoy!

    Cast iron skillet full of Soft Sweet Potato Biscuits.

    You are going to instantly fall in love with this recipe. Unlike your traditional Cast iron skillet buttermilk biscuits or cheddar chive buttermilk biscuits that are full of flaky layers, sweet potato biscuits are soft like clouds and almost melt in your mouth!

    We are going to use a little bit of a different technique for these, unlike regular biscuits. No cutting in cold butter or buttermilk for this recipe (similar to Jalapeño cheddar drop biscuits) - we are actually using MELTED butter instead! These are foolproof and easy and staple southern-style breakfast recipes I know you will love. Mixed together fresh sweet potato puree, milk, brown sugar, flour, and some spices and this is a biscuit recipe anyone can do!

    Enjoy these tender little treats warm and smothered with butter, your favorite jams, or my personal favorite, as mini ham sandwiches. Serve these for breakfast or brunch, or the little sandwiches at a tailgate, bridal or wedding shower, or a party where an appetizer is required!

    Key Ingredient Notes

    This recipe has been a staple in my family's catering business for decades. I have been making this alongside my mom for a long time now and these are some helpful things I have learned when making it along the way.

    • Baking Powder - make sure you have fresh baking powder - like within the past 6 months. I write the date on the lid so I don't forget to replace it every 6 months, even if it isn't used all the way (and it usually isn't). If you have old baking powder, this will affect the rise of the biscuits - they will not turn out as tall and tender as they should.
    • Sweet Potato - you will need either 1 large or 2 small sweet potatoes, just depending on the size of them. Go ahead peel and dice them into small cubes. You will then drain and mash with a potato masher* in a bowl before adding the rest of the ingredients.
    • Butter - unlike your traditional southern buttermilk biscuits, we need the opposite of what is normally needed when it comes to fats and biscuit making. The butter will need to be melted for this recipe - not cold! I know, it's completely different, but these fluffy sweet potato biscuits are more moist and tender than a traditional flaky biscuit.
    • Milk - I recommend using whole milk only.
    Clear bowls of brogan sugar, milk, spices, flour, and cubed sweet potatoes.

    Equipment Needed

    You will need a couple of tools that will make this recipe just a bit easier.

    • Rolling Pin
    • Biscuit Cutter or Cookie Cutter - the tools needed for cutting out the biscuits
    • Cast Iron Skillet - they dish to baking biscuits in
    • Pastry Scraper - this is optional, but I find this most helpful in scraping off the countertops of biscuit dough when cleaning up after

    Step-By-Step Instructions

    How to prep your cast iron skillet for homemade biscuits - on a paper towel, take some lard or shortening and rub it all around your cast iron skillet before placing the biscuits inside. This helps prep the pan and prevents the biscuits from sticking to the bottom while baking.

    rubbing a cast iron skillet with shortening on a paper towel.
    Wipe down a cast iron skillet with a little bit of shortening.

    Preheat oven. Preheat the oven to 450 degrees Fahrenheit. Grease a cast iron skillet with a little bit of shortening and set aside.

    Prep sweet potatoes. Add a large pot on the stove over medium-high heat and bring to a boil. Peel and cube the sweet potatoes into small cubes. Place the sweet potato in the boiling water and cook until fork tender - for about 10-15 minutes. Once tender, remove from the heat, drain in a strainer, add to a bowl, and mash until smooth with a fork. Set aside to cool slightly while you prep the rest.

    Boiling sweet potatoes in a pot on the stove.
    Cook cubed sweet potatoes in boiling water for 10-15 minutes until fork tender. Drain and mash when finished.
    Mixing melted butter and mashed sweet potatoes together in a clear bowl.
    Mix together the melted butter, mashed sweet potato, and milk in a bowl.
    Mashed sweet potatoes and flour in a large clear bowl.
    Add sweet potato mixture to a large bowl with flour, brown sugar, and spices.
    Mixing together the dough for sweet potato biscuits.
    Gently mix the dough together with a spatula, being careful to not overwork. Some flour streaks are ok to leave.

    Prep Dough.  Place dough on a countertop and gently bring it together with your hands and a rolling pin in a round disk around about ½" high.

    Cutting out sweet potato biscuits with a biscuit cutter on a counter top.
    With a 2" round biscuit or cookie cutter, cut straight down into the dough and lift up. Gently place in a cast iron skillet. Repeat until all the dough has been used, allowing the biscuits to touch in the skillet - being gentle to bring it together each time and not overwork the dough.
    Sweet potato biscuits in a cast iron skillet before going into the oven.
    Brush the tops with melted butter. Bake in a preheated 450-degree oven for 14-15 minutes.
    One Soft Sweet Potato Biscuit with a pad of butter on top drizzled with honey and a knife to the side.
    Serve with a pad of butter, and a drizzle of honey warm straight out of the oven!

    PRO TIP - do not overwork the dough! To keep sweet potato biscuits soft - the key is you CANNOT overwork the tender dough. Bring together the dough with your hands and use gentle pressure with the rolling pin. You do not want to be squeezing, pressing, rolling hard, and bringing the dough together a bunch. This will result in dense biscuits that will not be tender and rise tall. The dough will be crumbly throughout the process and that is ok and correct.

    A sweet potato biscuit spilt open on a plate with butter and honey all over it and a knife.
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Cast iron skillet of sweet potato biscuits.

    Sweet Potato Biscuits with Sweet Potato Puree


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Heather Bilyeu
    • Total Time: 45 minutes
    • Yield: 10
    Print Recipe
    Save Recipe Recipe Saved

    Description

    These soft, homemade sweet potato biscuits will literally melt in your mouth with how tender, fluffy and moist they are. Made with fresh sweet potato puree, the biscuits bake-up quickly in a cast iron skillet — a classic Southern touch! Smother with butter and honey, and enjoy!


    Ingredients

    Scale
    • 1 ¼ Cup Flour
    • 2 Tablespoons Brown Sugar
    • 4 Teaspoons Baking Powder
    • ½ Teaspoon Salt
    • ½ Teaspoon Cinnamon
    • ¾ Cup Sweet Potato (about 1 large or 2 small ones)- peeled, cooked, and mashed
    • ¼ Cup Butter - melted
    • 4 Tablespoons Milk
    • ¼ Cup Butter - melted for topping


    Instructions

    1. Preheat oven. Preheat the oven to 450 degrees Fahrenheit. Grease a cast iron skillet with a little bit of shortening and set aside.
    2. Prep sweet potatoes. Add a large pot on the stove over medium-high heat and bring to a boil. Peel and cube the sweet potatoes into small cubes. Place the sweet potato in the boiling water and cook until fork tender - for about 10-15 minutes. Once tender, remove from the heat, drain in a strainer, add to a bowl, and mash until smooth with a fork. Set aside to cool slightly while you prep the rest.
    3. Mix dry ingredients. Mix together the flour, sugar, and spices in a large bowl.
    4. Add in wet ingredients. Add mashed sweet potatoes, melted butter, and milk to the flour mixture. Gently mix together with a spatula until a soft dough has formed - do not overwork the dough. It will look a little crumbly and that's ok! 
    5. Prep Dough.  Place dough on a countertop and gently bring it together with your hands and a rolling pin in a round disk around about ½" high.
    6. Cutting biscuits. With a 2" round biscuit or cookie cutter, cut straight down into the dough and lift up. Gently place in a cast iron skillet. Repeat until all the dough has been used, allowing the biscuits to touch in the skillet - being gentle to bring it together each time and not overwork the dough. Brush the tops with melted butter.
    7. Baking biscuits Place the cast iron skillet in the preheated oven and bake for 14-15 minutes. When finished, remove from the oven and let cool for 5-10 minutes.

    Notes

    • Leftover biscuits can be stored in a zip-top bag for 3 days.

    To Make Ahead and Freeze

    • Follow the recipe for the biscuits as directed. Cool completely. Place on a baking sheet and place in the freezer to flash freeze for 30 minutes. Put in a freezer-safe ziptop bag and seal airtight. Store in the freezer for up to 6 months. Place in the fridge for 24 hours to thaw before serving. 
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Category: Bread
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 biscuit
    • Calories: 160
    • Sugar: 2.5 g
    • Sodium: 130 mg
    • Fat: 9.4 g
    • Carbohydrates: 18 g
    • Fiber: 0.9 g
    • Protein: 2.1 g
    • Cholesterol: 24.5 mg

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Please rate and review below!

    Recipe Card powered byTasty Recipes

    DISCLOSURE. SOME OF THE LINKS BELOW ARE AFFILIATE LINKS, WHICH MEANS THAT IF YOU CLICK ON A PRODUCT LINK, I MAY RECEIVE COMPENSATION. THIS COMPENSATION COMES AT NO ADDITIONAL COST TO YOU, AND AS ALWAYS I ONLY RECOMMEND PRODUCTS I TRUST!  HEATHER BILYEU IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    « 10 Minute Southern-Style Pimento Cheese Sandwiches
    Savory Green Onion and Parmesan Butter »

    Filed Under: Biscuits, Bread, Christmas, Fall, Southern, Thanksgiving Tagged With: Sweet Potato

    Reader Interactions

    Leave a Comment & Rate this Recipe Cancel reply

    Thank you so much for making this recipe and taking time out of your day to leave a star rating and comment review. I do not take it for granted and I appreciate you being here and sharing your thoughts on the recipe with me!

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

    More about me →

    Popular Recipes

    • stacked Rice Krispie Peanut Butter Balls with a bowl of pb balls and 2 glasses of milk
      Chewy Rice Krispie Peanut Butter Balls (no chocolate)
    • 3 ingredient pizza dough on a baking tray with flour and a rolling pin next to it.
      3 Ingredient Pizza Dough
    • protein french toast on a plate with strawberries and blueberries
      Cinnamon-Spiced French Toast with Whole Grain Bread 
    • a big bowl of mashed potatoes scooping out with a wooden spoon.
      Southern-Style Mashed Potatoes with Sour Cream

    Spring Trending Recipes

    • Lemon and Blueberry Ricotta Pound Cake on a cooling rack with plates and blueberries in the b background.
      Tender Lemon and Blueberry Ricotta Pound Cake
    • whipped feta dip with honey and pistachios on a purple table with lemons, crackers, cucumbers, and flowers next to the bowl.
      Dreamy Whipped Feta Dip with Honey and Pistachios
    • Caramelized Onion and Spinach Quiche

    Footer

    ↑ back to top

    About

    • Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Fueling a Southern Soul