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Cast iron skillet of sweet potato biscuits.

Sweet Potato Biscuits with Sweet Potato Puree

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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!


  • 1 1/4 Cup Flour
  • 2 Tablespoons Brown Sugar
  • 4 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon
  • 3/4 Cup Sweet Potato (about 1 large or 2 small ones)- peeled, cooked, and mashed
  • 1/4 Cup Butter - melted
  • 4 Tablespoons Milk
  • 1/4 Cup Butter - melted for topping


  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 1/2" 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.


  • 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


  • 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
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