Site icon Online Magazine Womenlines

Healthy Recipes for Healthy You: Sweet Potato Biscuit

sweet potato biscuit

Womenlines takes pleasure in sharing yummilicious recipe of sweet potato biscuits in the Healthy recipes for healthy you segment of Womenlines to brighten your weekend!

Recipe credit

Sweet potato biscuits are tender, buttery southern style biscuits made extra fluffy and moist with roasted sweet potato. These biscuits are the perfect fall treat and are great with breakfast or as a side!



Sweet Potato Biscuit

If you’ve never had or made sweet potato biscuits before, here’s what to expect:

If you’re looking for a vegan option without modifications, you might like these vegan buttermilk biscuits. These cheddar drop biscuits are a great option if you want a sweet potato-free biscuit.

What you’ll need



Before you begin: Use a knife to poke one large sweet potato with a few holes. Place on a pan and roast in the oven at 400 degrees for 45 minutes to an hour, until soft and tender. It should be leaking syrupy juices.

  1. To a medium mixing bowl, add the all-purpose flour, baking powder and salt. Stir to combine. Add the sliced butter.
  2. Using your hands, a pastry cutter, or a fork, working quickly to cut the butter up into pea-sized pieces.
  3. Pour in the milk and sweet potato puree. Mix with a large wooden spoon (or similar utensil) until just combined. The dough will be shaggy and pulling away from the sides of the mixing bowl.
  4. Turn the dough out on a lightly floured surface, like a baking mat.
  5. Do not knead the dough as you do with bread. Instead, gently press the dough down to about ½ inch thickness. Fold the dough over onto itself 4-5 times, lightly patting down each time.
  6. Cut out biscuit shapes and place them on a parchment paper-lined baking sheet. Bake for 12-15 minutes, until golden and fluffy.

About Me

Hi, I’m Cassidy! I’m the recipe developer and registered dietitian (RD) behind Cozy Peach Kitchen. I started Cozy Peach Kitchen as a creative outlet while working as a new RD and it quickly evolved into the vegetarian food & nutrition blog that it is today.

I now work full time at Cozy Peach Kitchen while pursuing my Masters of Science in nutrition. As a dietitian turned food blogger I still use the valuable menu planning, recipe development and nutrition education skills from my last job, but now I get to share them with you!

Follow Womenlines on Social Media
Exit mobile version